How To Cold Smoke Salmon - Delicious Salmon Bagel 

Thank you so much for this great recipe. I started the process 3 days ago and followed your instructions exactly. We just had it for dinner and it was the best smoked salmon we’ve ever had. Everyone loved it. I’ll be making another batch in the coming days and freezing some. Thanks again!!!! ❤️

And once you made your sandwich, you must let it rest ... for 24 hours

Its becoming a yearly tradition to make this recipe in winter. Most of it goes to my family, they love it. Keep up the good work !

I even like seeing the "paid promotion" That was the first time I'd seen that webber grill with the cold smoke option. Good presentation.

Made this a few days ago - loved your video, it came out better than the shop bought salmon. I vacuum packed slices of the smoked salmon and froze them - should keep me going for the next few weeks

Still remember my folks salmon smoking process, from back in 1950's and early '60's. There's was bone-in. Only used rock salt and miniscule black pepper. Wood was local oak. Results were still amazing.

👍 i use your Nova Lox recipe about 4 years, but i use a different amount of salt and sugar. 4 Cups of Brown Sugar and 1 Cup of table salt. My family asks me to smoke some salmon for Christmas every year. So you know what i do next week. 😁.

I my gosh, the sandwich looks so appetizing that I almost swallowed my tongue😛

Your salmon looks gorgeous! 🥰 I'm going to use your recipe to cold-smoke locally caught wild trout. Thanks very much for sharing 👍

Great vid! Thanks for this. I am getting ready to do my own salmon here in Texas. We have to buy it but we like it. We like most anything cured and smoked. Thanks Again.

Will definitely try it. Love smoked salmon!

This is the best looking smoked salmon I have ever seen. Thank You. I also like all the ingredients you put on sandwich. God Bless.

Sooo unfair!! You make me hungry!! Thank you sooo much for sharing your step by step instructions, really appreciate it. I will surely give a try.

Excellent. Now I know how to cold smoke everything I want in my regular bbq.

I do this regularly and never use plastic. People have been doing this waaaaay before plastic was invented. Help save the environment, there is no shortage of people on youtube willing to show this the traditional way, and it's much more satisfying. Not to mention, an easy way to impress your guests. Cheers.

I have seen a ton of videos smoking the salmon here on youtube, but this is the first video that I watched where the salmon looks exactly as the smoked salmon on a bagel that you buy in a coffee shop.

That sandwich looks fantastic. Au Bon Pain sells something similar which has a sweet wasabi sauce added, minus the capers. It has cucumber and scallions on it , but it is very similar. TY for the video

Thanks Pitmaster! Tried it...turned out fantastic. Doing two large fillets tomorrow. The apricot touch is very special! Wrote down and shared your technique with many friends...all great reports. Keep up the great work!

Bellissimo video! Mi chiedevo proprio se si poteva usare l'affumicatore a freddo in un barbecue a gas! La prossima volta che fumi che il salmone prova a fare come facciamo in Italia per lo speck: 4 ore di affumicatura, 4 ore di pausa a temperatura ambiente, altre 4 ore di affumicatura è ancora 4 ore di pausa, poi ancora 4 ore di fumo e altre quattro di pausa sempre a temperatura ambiente, rimarrai stupito del risultato

Moet niet gekker worden Roel, weer Fantastisch!

When I do it I also use crushed white pepper corn. Really nice video

OMG... once again you are killing me. I loved living close to NYC, but left years ago. I loved getting, on Sunday, what you made. I need to just do it!! make it!!! Thanks

Do you allow time for a pellicle to form after you rinse the salmon?

Finally somebody who knows how to cold smoke salmon. The only thing I would change is the type of wood. Alder is usually used or hickory.

Fantastic! Great attitude with great food!

Only thing i would change about the bagel is peeling the cucumber, that thing looks amazing!!

First time I’ve ever wanted to buy a Weber. This is really cool!

Can you please share where do we buy the Wusthof knife?

I've been wanting to make this for a while. Thank you for the tip on the vacuum sealer Roel. It looks fantastic.

Wonderful! Much effort for receiving such a great result. But I should to do it, maybe at the Christmas time!

Huge difference with today's videos... Much more enthusiastic and lively! Great video, as always

Great video. I wish we had the cold smoke option in our Spirit II Weber.

Not any instantcure#1 used? I use to cold smoke during the winter too, but adding 1/1000 of curing salt in order to avoid any bacterial problem. What's your opinion on that?

allowing it to hang and dry at room temperature for 24hrs in a well ventilated area. This will keep the fish fresh for a longer period of time and the fish won’t be as slimy inside which can ruin the texture of it when you are eating it (only do this if you’ve frozen the fish for one day prior to putting the fish in brine).

Best video I've seen so far.

Looks delicious! I cold Smoked some cheese last weekend and really want to try this! Thanks for sharing! 🍻

Looks delicious. I want that sandwich. 😋

Roel this salmon looks awesome delicious next year i try my first own smoked salmon perhaps this year

So gonna try this this week i have 30 lbs of salmon filets gotta try this

And as always there is that one poor soul dislike the video,I don't get it, what is to dislike about this one? Great video Roehl, Merry Christmas and Happy New Year

Love all your videos Pitmaster X - I have been a subscriber for a long time and will continue to be as long as you’re making the awesome videos! Merry Christmas & Happy New year from Central Illinois USA - Job well done Sir😀

this is the 1st time i have see you high.hahha

Good job 👍 very professional

Mooie gerookte zalm PitmasterX en een lekker broodje..Bon appetit

is there an electric machine I can use to cold smoke indoors in small batches?

Looks freaking awesome

one word... amazing!!! I'm off to eat some now. :D

Love the recipe 😋😋

When you said umami, that's when I trusted you more

I was unable to tell in the video…is the skin removed from the salmon filet? Or, does it matter? I want to give this a try and, before I start, want to know if I should leave the skin on or not.

Awesom job on the salmon nice job awesome video

That sandwhich looks so good

Fantastic to add to eggs benedict

Great work.

You bastard I am starving that looks so good.

Bäm...that's a real nice bagel! I love your videos

How do you now when it’s “done”? The initial smoke I mean

Wow! That's all I can say Absolutely awesome 👍

Incredible

Beaut smoked salmon there! What do you do about fish parasites such as worms etc? Did you super freeze it beforehand?

Awesome video! Best regards and keep up the good stuff!

Instant subscribe. You're a master fo sho

Great salmon sandwich

Very Good video. Thank you! I was nervous to try but I am definitely going to give it a go.

Cook time: 96 hours 😂😂 Looks good! 😁

Are you sure that wasn't "brown sugar" that was from cane instead perhaps beet sugar? Most cane sugar is still refined to look like typical table sugar.

het smaakt echt 5 keer meer naar vis.soms als lunch is het me echt wat te veel! ik ben zelf kok en ben echt gek op vis btw ;) coole video's .for sure;)

Great post thanks, gonna get one of those weber cold smoker units, much appreciated. Your salmon slicer looks like my turkey carver:)

Amazing

Это горбуша холодного копчения?

Great video and fantastic looking salmon.. You smoke it like a pro :-) I've used that weber smokegenerator aswell and it works well. Will try your brining recepie. Cheers!

Great recipe!! I'll try soon. Regards from italy

Hi, may i know when we put it in the fridge -20 celcius degrees, can it be last long up to 1 year?

super yummy!😍

Have you ever tried using just liquid smoke while it cures?

Nice! Thanks!

Love it!

Ok, that does it! You better get an extra bagel because I'm coming over for some food - in my dreams... Best Wishes and please keep torturing me with your delicious creations... (since I can't taste yours...) Thanks!

Does the salmon need to be sashimi grade? and do you need to be in cold weather to smoke it? I live in tropics indonesia. Thanks for the video

Salivates

I've always liked it to be served in halves and wrapped that way too, if its whole you cant eat it.

Yummy!

Our biggest problem is we live in Florida. 80° to 85° average temperatures. I think I’m gonna get a small fridge and a smoke generator to rig this up. That’s the only way to keep the temps down 😢

Hou zelf niet van Zalm maar er ligt er 1 in de vriezer voor vrienden. Dit zal ik eens voor ze proberen te maken volgende keer als ze langs komen. Maar 24 uur roken is wel een dingetje.;-)

Do you have to vacuum pack the fish? Or can you just wrap it really tight

I am in the process of trying this. Thank you for the great video. Smakelijk.

Before you cured and smoked it did you do any other prep work with the salmon? Hope you can answer.

Hahaha... another ANACONDA thing... the jaws must stay trained, don't they? Perfect job, Roel. I am doing it on my gas grill the exact same way as well. The cold smoke generator thing is really a nice little gadget and works not only for ham and sausages. And of course... winter time is salmon time.

do u have the link for the smoke dust? I bought from Amazon but it was not fine enough, which needed grinder. How's urs?

how long does it last??? Expiration date?

I tried this, and it was a failure. After dry brining for 14 hours it was like a hockey puck, so I soaked it in water for 20 mins - then let a pellicle form and smoked it. The texture was horrible, and the salt content made it inedible. I don't know what I did wrong. Help!

Not big on salmon, but I enjoyed the process... Nice Roel : )

amazing, thank you again from G. Family.

What happened to your napoleon prestige pro 500 grill???

Great recipe and process Chef. I really enjoyed this one. I really like that Weber cold smoking unit. I'm trying to think of other things I could cold smoke. I need to invest in one regardless because I'll be salmon fishing this Spring and I can't think of a better way to preserve some of the catch. Thanks for the very informative video.

So is the salmon raw?

Awesome job, you have me wanting to do this asap - where do you find the Weber cold smoke generator? -Oh I just seen your link above, Thank you again

Hi,great video! How can I store the smoked salmon after I prepare it? Can I store it in the freezer?Does the taste and consistency change if I store it in the freezer? Thank you!

Can i smoke the salmon with a bong?

How long ? Ohhh 24hr