Cold Smoke Salmon Recipe | Cure and Smoke Tutorial | Impossibly Kosher

Are you a smoked salmon lover? Take a look at how to make the absolute best smoked salmon with our simple to follow cold smoke salmon recipe.

I'm going to compare the different types of salmon (lox, gravlax and smoked salmon). How they are prepared, how they are cured and how to cold smoke salmon.

cold smoking is making sure that temperatures stay below 85ºF, while hot smoking is anything above 150ºF. Hot smoking is in effect cooking the salmon, while cold smoke is getting that smokey flavour to infuse deep while keeping that "raw" texture.

I used my Weber Kettle and my Pellet Tube

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Timestamp:
00:00 What are we making?
00:48 Terminology
02:09 Different types of Salmon
03:36 What do we need?
04:17 Curing, Soaking and the Pellicle
06:39 The Cold Smoke Process
09:03 BONUS PRO TIPS ------------
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[hellocessna]

The best video ever for cold smoked salmon. Suggestion, for the curing, I add fennel seeds. I use maple wood for smoking. The tast is just amazing.

[gggggggg]

Trying your recipe right now and will update. I’m about to wash off the cure today. Thanks for all the information in this video, we don’t get that in other videos.

[Archflip]

A great recipe. Clear and concise, explains differences in types of smoked salmon, and also why each step of the process in necessary. Just what I want out of any cooking video.

[gery]

My favourite video for cold smoked salmon. I check it out every time a smoke a side

[openplzdds]

Great video, concise, precise, and easy to follow.

[ey]

Phenomenal video and thank you so much for taking the time. ❤Thanks!

[marlenedsilva]

This is by far the best YouTube video I've watched for cold smoking salmon. Thank you for the detailed instructions. I read somewhere that the smoked salmon could be canned. Do you know how to do that? I've subscribed!

[ElisseGoldsteinClark]

YUM! My chef hubs slow-smokes herb-rubbed salmon filets on our covered charcoal grill used as a smoker and it's fabulous! When you do it that way it's smoky and meaty, and like what we had in Alaska, which is often called "half-smoke"...

[victorherrera]

Thank you for the video I made it for my family and everybody love it

[ginact]

Looks amazing. Can't wait to try this.

[markgenualdi]

Thank you very much. I just never frozen it before.

[waltzb]

Hi! Don't know if you'll see this comment since it's been a year, but wanted to thank you for this video! Wish I had found this when I started cold smoking in my Weber Smokey Mountain, same as how you use your Kettle. I use an 8" maze and can get 18 hours of smoke if I run the sawdust through an electric spice grinder. After countless articles and videos, the time for curing/brining, soaking, drying, smoking, will vary from one expert to another ranging from 20 minutes...to 40 days and 40 nights. Turns out my best and most recent cold smoked salmon is almost identical to what you've described except that only fridge dried for 3 hours, and used your 6 hours smoke and it came out PERFECT!
I'm experimenting on smoking white fish (pollack, cod, haddock, and soon I hope mackerel and herring) and wondered if you have any procedure for times, brining vs curing etc.? Growing up in Brooklyn as a kid, when dinosaurs roamed the earth, Mom would come home with smoked mackerel (or herring?) not sure, heads on, skin golden color, meat pulled off the bone and was delicious. Some kids liked candy, for me it was pickled herring and smoked fish. Seems cold smoke followed by hot smoke works on this type of fish, but over salty from curing instead of brining a delicate fish. Had to soak a bit after finishing but came out ok. Keep up the great work and thanks again!

[markgenualdi]

When smoking a salmon and after you smoke it, leave it in the refrigerator 1 day, Is it better to leave the skin on or skin off when you freeze it?

[jputnick]

If it's hot outside I put a pan of ice (or small bag) in whichever smoker I'm using to try to keep the temp of your smoker below 85 degrees. I always do that when cold smoking cheeses after early spring.

[changbou]

Nice presentation. Thank you. One question: Is it too salty or too sweet?

[markgenualdi]

After you cold, smoke your salmon. Can you leave the skin on or leave it off when you freeze it

[ellellbee]

You mention that the wood pellet blend is Apple Hickory Cherry but that package shown says Maple Hickory Cherry. Can you clarify what you use?

[markgenualdi]

After smoking your salmon Should you freeze it with skin on or off

[joseperez-cljk]

A lot to do just finishing doing up some not smoked that’s for next time soon mine turned out a little too salty so it’s going into a water bath thanks for that tip. Your end result looks off the hook hahahaha hook ya ok so I will do mine next week just so your recipe is. Again thanks

[markgenualdi]

After smoking the salmon and put it in the refrigerator 1 day Before freezing it should you slice it off from the skin and put it in a Ceiling bag Or can you leave it the skin around and put it in a ceiling bag? What is the best method



Or can you leave the skin on and freeze it that way