Cold Smoke 101: Cold Smoked Salmon on The Pellet Grill

Cold smoked salmon is salt cured and then smoke preserved, in contrast to a hot smoked salmon which is wet brined and cooked in a higher temperature smoker. The results also vary with the cold smoked salmon having a velvety smooth, firm texture that requires thin slicing and the hot smoked salmon being more juicy and flaky that you can eat with a fork.

Cold Smoked Salmon is a delicious delicacy that tastes even better when you make it yourself. The process takes a little patience, but you will be rewarded with the best smoked salmon of your life. Smoky, velvety, salty, and absolutely perfect sliced thin and served with bagels and cream cheese.

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[gregvaughntx]

My mouth is watering. I've never smoked that long, but maybe I need to try. I usually do a similar brine and prep, but then heat around 150 with the smoke tube/maze for around 4-5 hours until the salmon reaches 125 internal. The best I've ever made was when the butcher recommended steelhead trout, which is in the salmon family.

[TheBHoky]

I live in Southwest Washington state and catch Salmon and Steelhead right ouit of the Columbia. Fish smoked that way makes an incredible Salmon dip.

[keckojones]

Great video. Going to make some right now

[JBSmoke]

Gorgeous salmon! I have all the tools to do this and I will be soon!

[captjim]

Yum !! It’s a long process but worth the time and effort !!

[jarrodworrell]

I use a pellet “maze” tray I got off Amazon. If I light both ends it goes about 8 hours. If I light one end it goes about 12-14 hours! Much better than the tube I was using previously.

[johnknorr]

Yes, I definitely would try to tackle that. It looks so good. ❤

[davidpremont]

Did the smoker ever ignite or was it just the smoke tube?

[rayjames]

How long would this keep on ice without spoiling, does anyone know?

[Semichef]

I have cold smoked a lot of salmon, but never, never have. I smoked it that long. Four hours has been my maximum. I’m definitely going to try this. Thank you for all of your great ideas.

[derekcharles]

What do you do about the bones? Great video!

[CD-jyjh]

If I cure, smoke, and cryovac, does it have to be refrigerated or is it shelf stable? I want to ship smoked salmon to my family but very uncertain if it will be safe or not. No issues with beef jerky, but salmon??

[ericsurprenant]

Wow, labor intensive but man that looks good! I'll def have to give it try

[hanktrantham]

Are you kidding me, salmon doesn’t stay around here long enough to smoke! Having some today for dinner.

[theilliniguy]

How often did you have to refill the smoke tube??

[wil]

4 hours smoke from tube is fine for light/medium smoke. Do 6-8 if you like itensity. 24 is overkill

[guillermogarzar]

What temerature are you looking up for the salmon to be cooked?

[stormshadowctf]

Of course its important that its rimmed

[bloodsport]

Never done it with a smoke tube but if you want to try something out of this world, take some pickled jalapeno rings and pat dry, put in processor til it's the consistency of relish and cover the entire fillet with them. Smoke them to your preferred tenderness. Been doing this for many years here in Alaska and I'm telling you, it will disappear. You can't stop eating it lollll...

[leo.girardi]

Good timing. June, with record heat for doing cold smoking.