Cold Weather = Cold Smoked

Do we all feel like we have lived 1000 lives in January or is it just us? Welcome back to The Meat Platter and to the last Thursday of the month. We’ve laughed, we’ve cried, we’ve grilled, and most importantly, we’ve grubbed.

It’s your last chance to savor the slow and steady tunes of January’s playlist before we switch things up next month. Be sure you subscribe to our Spotify page so you don’t miss what’s next in the rotation.

If you’re reading this weeks newsletter, that means the “big winter storm” either rolled through or fizzled out. The good news: cold, weird winter weather is prime time for one of our favorite flexes of all time.

We’re talking COLD. SMOKED. SALMON.

If you’ve only ever had hot smoked salmon, this style might surprise you. Instead of cooking the fish until it’s flaky, you cure it first with salt and sugar, then let it sit in cool smoke so it firms up and takes on a gentle smokiness without ever really “cooking” in the usual way.

The result? Thin slices that are: silky, lightly smoky, and perfect piled on bagels with cream cheese, red onion, capers, and lemon…or eaten straight off the board when no one’s looking.

COLD SMOKED SALMON THE MEAT HEAD WAY

Here’s a full walk‑through so you can pull this off at home. Plan ahead: you’re curing for about a day and then smoking low and slow.

2 pounds salmon, skin on, pin bones removed
1 1/4 cups kosher salt
1 3/4 cups light brown sugar
1 tablespoon whole black peppercorns, lightly crushed
2 tablespoons fresh dill, finely chopped
1 tablespoon finely grated lemon zest

Step 1:

Line a rimmed baking sheet with two overlapping sheets of plastic wrap, leaving plenty of overhang on all sides so you can wrap the salmon up snugly later.

In a bowl, mix the salt, brown sugar, crushed peppercorns, dill, and lemon zest until everything is combined.

Step 2: 

Sprinkle a layer of the cure down the center of the lined baking sheet in the general shape of your salmon fillet.

Lay the salmon skin‑side down on top of that bed, then cover the flesh side completely with the remaining cure, pressing it gently so it sticks.

Step 3:

Fold the plastic wrap up and over the salmon, pressing out as much air as possible so the cure stays tight against the fish.

Set another baking sheet directly on top of the wrapped salmon and put a cast iron skillet on that sheet for gentle, even pressure. This helps the cure pull out moisture and gives that nice, firm texture.

Slide the whole setup into the fridge for about 24 hours, flipping the fish once halfway through so it cures evenly.

Step 4:

After the cure time, unwrap the salmon and gently rinse off the excess cure under cold water. You’re not trying to scrub it; just remove the thick layer.

Pat the salmon dry with paper towels, then set it uncovered on a wire rack over a baking sheet and let it air‑dry in the fridge for a few hours. You’re looking for the surface to get slightly tacky.

Step 5:

You want cool smoke here, not grilling temps. Aim to keep the chamber under about 80–85°F. That usually means:

• Fire completely off to one side or in a separate smoke tube/maze.

• Plenty of airflow so heat can escape.

• Using a mild wood so the salmon doesn’t get overwhelmed.

If it’s truly cold outside thanks to this little “winter storm,” congratulations—you just got a free assist from the weather.

Step 6:

Place the salmon on the cool side of your setup, as far from any direct heat as you can get, skin side down.

Let it soak up that gentle smoke for roughly 12–20 hours, depending on the thickness of the fillet and how smoky you like it. You’re not chasing an internal temperature here so much as:

• A deep, even golden color on the surface.

• A firm but still supple feel when you press the flesh with a fingertip.

Check in every so often to make sure your smoke is clean and your temps are staying low.

Step 7:

When the salmon looks and feels right, move it to the fridge and let it chill completely for a few hours. This helps the texture even out and makes slicing easier.

To serve, use your sharpest long knife and slice very thinly on a slight diagonal across the grain.

Layer it onto:

• Toasted bagels with cream cheese, capers, red onion, and lemon.

• Crackers with a little herbed cheese or crème fraîche.

• A brunch board next to eggs, pickled onions, and whatever else you love.

If you decide to give this a shot during or after the storm, send us a pic of your cold smoked spread. Bagels, boards, whatever—you know we’re here for it.

Why did the smoked salmon send its kid to school with a bagel?
—It wanted to wish them “good lox.”