Salmon: Smoked and Pan seared

Herb Cream Cheese Smoked Salmon

Sweet, savory, smoky and creamy—this smoked salmon recipe is built for an impressive party platter.

This is the salmon recipe we taught during our recent seafood class at Over the Fire BBQ Supply. A whole salmon side is cured with a 1:1 mixture of brown sugar and kosher salt, cut with shallow lengthwise channels, filled with herb cream cheese and slowly smoked until tender and flaky.

Serves: 10–12
Smoker temperature: 200–225°F
Finished internal temperature: 145°F for party service

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Brown Sugar and Kosher Salt Cure

For one 2 lb wild-caught salmon side:

• 1 cup packed dark brown sugar
• 1 cup kosher salt
• 1–2 teaspoons coarse black pepper, optional
• Zest of 1 lemon, optional
• 2 tablespoons chopped fresh dill, optional

The salt and brown sugar should be mixed at a 1:1 ratio by volume.

Herb Cream Cheese Filling

• 12–16 ounces cream cheese, softened
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped chives
• 2 tablespoons chopped parsley
• Zest of 1 lemon
• 1 teaspoon fresh lemon juice
• 1 small garlic clove, finely grated, optional
• Freshly ground black pepper, to taste

Optional Maple-Dijon Glaze

• 2 tablespoons pure maple syrup
• 1 tablespoon Dijon mustard
• 1 teaspoon fresh lemon juice

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Instructions

1. Cure the Salmon

Remove any pin bones and pat the salmon very dry. Combine the brown sugar, kosher salt and optional seasonings. Spread the cure evenly over the flesh side of the salmon.

Place the salmon skin-side down in a rimmed pan, cover and refrigerate according to the curing-time table below.

2. Rinse and Dry

Rinse the cure from the salmon under cold water and pat it completely dry. Place the salmon on a wire rack and refrigerate it uncovered overnight.

This uncovered rest creates a slightly tacky surface called a pellicle, which helps the smoke adhere to the salmon.

3. Prepare the Herb Cream Cheese Channels

Mix the herb cream cheese ingredients until smooth, then transfer the mixture to a piping bag.

Cut three or four long slits lengthwise through the salmon flesh, stopping just before reaching the skin. Do not cut through the skin.

Gently open each slit and pipe a continuous line of herb cream cheese down the entire length of the salmon fillet. The cream cheese should be inside the channels rather than spread over the top.

4. Smoke the Salmon

Preheat the smoker to 200–225°F using alder, apple or cherry wood.

Place the salmon on the smoker skin-side down. After approximately one hour, lightly brush the exposed salmon with the optional maple-Dijon glaze.

5. Finish and Rest

Continue smoking until the thickest portion reaches 145°F for party service. Remove the salmon from the smoker, tent it loosely with foil and allow it to rest for 10–15 minutes.

6. Serve

Serve the salmon warm with lemon wedges, fresh dill, capers, thinly sliced red onion, cucumbers and toasted crostini.

If the salmon will be held for party service, keep it at 140°F or above.

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Salmon Curing-Time Guide

These are practical starting ranges for whole, skin-on salmon sides. Wild-caught salmon is usually leaner and cures faster, while farm-raised salmon is generally fattier and thicker.

Thickness matters more than weight alone, so begin checking the salmon at the early end of the recommended range.

Side Weight	Wild-Caught Leaner and commonly thinner	Farm-Raised Fattier and commonly thicker
2 lb side	6–8 hours	8–10 hours
3 lb side	7–9 hours	9–11 hours
4 lb side	8–10 hours	10–12 hours
5 lb side	9–11 hours	11–14 hours

How to Tell When the Salmon Is Properly Cured

• The flesh should feel slightly firmer but still bend easily.
• The surface should look glossy and release some moisture.
• A thin piece from the edge should taste seasoned throughout without being sharply salty.
• If the tail is considerably thinner than the center, uncover or rinse that section early.

When the salmon reaches the early end of its curing range, rinse a small piece from the edge and taste it. When in doubt, cure for less time—you can always add seasoning later.

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Bonus: Restaurant-Quality Pan-Seared Salmon

This method produces crisp skin, a moist center and a clean finish without overcooking the salmon.

Stovetop Method

1. Pat the salmon extremely dry, paying special attention to the skin.
2. Season with kosher salt and black pepper.
3. Heat a heavy stainless-steel or cast-iron skillet over medium-high heat. Add a thin layer of neutral high-heat oil.
4. Place the salmon skin-side down. Press gently with a fish spatula for the first 10–15 seconds so the skin remains flat.
5. Cook skin-side down for 4–6 minutes, until the skin is deeply crisp and the salmon is mostly cooked from the bottom upward.
6. Flip and cook the flesh side for only 30–90 seconds, depending on thickness.
7. Add butter, lemon, garlic or fresh herbs during the final minute, if desired.
8. Rest for 3–5 minutes before serving.

Oven or Broiler Finish

This method works especially well for thick, center-cut portions when the skin becomes crisp before the center is completely cooked.

1. Sear the salmon skin-side down for 4–5 minutes, until crisp.
2. Flip the salmon and transfer the skillet to a 400°F oven for approximately 2–4 minutes.
3. Alternatively, place the skillet under a preheated broiler, 5–7 inches from the heat, for approximately 1–3 minutes.
4. Remove the salmon when it reaches your preferred doneness. For general food-safety guidance, 145°F is the conservative target.
5. Rest briefly and serve immediately.

Tips for Crispy Salmon Skin

• Begin with very dry salmon and a fully preheated pan.
• Do not move the salmon while the skin is searing.
• Press the salmon only at the beginning of cooking—not throughout the entire process.
• Add lemon or other acidic ingredients after cooking because adding them too early can soften the skin.

Smoke it. Sear it. Serve it.