Smoked Salmon Bagel

How to Make Smoked Salmon Bagel

1. 1

   Step 1: Cure the salmon

   Combine kosher salt, brown sugar, freshly ground black pepper and the zest of the lemon. Rub the mixture evenly over the salmon (flesh side and edges), place skin-side down in a shallow dish, cover, and refrigerate for 30–45 minutes to lightly cure.

   For this step

   • 1 lbsalmon fillet (center-cut, skin on)
   • 2 tbspkosher salt
   • 2 tbsppacked brown sugar
   • 1 tspfreshly ground black pepper
   • 1 wholelemon (zest for cure + slices for serving)
   
2. 2

   Step 2: Rinse and dry the fillet

   After curing, rinse the cure off under cold water, pat the salmon thoroughly dry with paper towels, and place on a wire rack. Let it air-dry 15–30 minutes in the fridge or at cool room temperature to form a slightly tacky pellicle for better smoke adhesion.
   
3. 3

   Step 3: Prepare your smoker

   Preheat a smoker to 225°F (about 107°C) using mild wood such as alder, apple, or maple (a small amount of hickory is fine if you prefer stronger smoke). Ensure steady low heat and light smoke before adding the salmon.
4. 4

   Step 4: Hot-smoke the salmon

   Place the salmon skin-side down on the smoker rack and smoke until the internal temperature reaches 145°F (63°C) or the flesh flakes easily, about 45–60 minutes depending on thickness. Remove and let rest 10 minutes; cool further if you prefer thinner slices.
   
5. 5

   Step 5: Toast and assemble bagels

   Toast split bagels, spread with softened cream cheese, layer slices of smoked salmon, add thin red onion slices and capers, and finish with a squeeze of lemon. Serve immediately, or refrigerate the salmon and assemble just before serving.

   For this step

   • 4 wholebagels, split
   • 8 ozcream cheese, softened
   • 2 tbspcapers, drained
   • 1 smallred onion, thinly sliced
   

1. Combine kosher salt, brown sugar, freshly ground black pepper and the zest of the lemon. Rub the mixture evenly over the salmon (flesh side and edges), place skin-side down in a shallow dish, cover, and refrigerate for 30–45 minutes to lightly cure.
2. After curing, rinse the cure off under cold water, pat the salmon thoroughly dry with paper towels, and place on a wire rack. Let it air-dry 15–30 minutes in the fridge or at cool room temperature to form a slightly tacky pellicle for better smoke adhesion.
3. Preheat a smoker to 225°F (about 107°C) using mild wood such as alder, apple, or maple (a small amount of hickory is fine if you prefer stronger smoke). Ensure steady low heat and light smoke before adding the salmon.
4. Place the salmon skin-side down on the smoker rack and smoke until the internal temperature reaches 145°F (63°C) or the flesh flakes easily, about 45–60 minutes depending on thickness. Remove and let rest 10 minutes; cool further if you prefer thinner slices.
5. Toast split bagels, spread with softened cream cheese, layer slices of smoked salmon, add thin red onion slices and capers, and finish with a squeeze of lemon. Serve immediately, or refrigerate the salmon and assemble just before serving.