Cold Smoking Salmon: The British Columbian Way

Cold smoking salmon is a culinary tradition that has been perfected over generations. This article will guide you through the process of cold smoking salmon and explore why British Columbian Canadian Wild Salmon is considered the best in the world.

The Art of Cold Smoking Salmon

Cold smoking is a method of preserving fish where the salmon is cured and then exposed to smoke at a temperature usually below 80°F. This process can take anywhere from a few days to several weeks, and it imparts a unique smoky flavor without cooking the fish.

Preparing the Salmon for Cold Smoking

The first step in cold smoking salmon is selecting a high-quality fish. Wild salmon from British Columbia, with its firm texture and rich flavor, is an excellent choice. The salmon is then filleted and deboned, leaving the skin on. It’s then cured in a mixture of salt, sugar, and spices for up to 48 hours.

The Cold Smoking Process

After curing, the salmon is rinsed and then air-dried to form a pellicle, a thin layer of proteins that allows the smoke to adhere better. The salmon is then placed in a smoker and exposed to smoke generated from smoldering wood chips. The type of wood used can vary, but alder or maple is often chosen for their mild flavors.

Why British Columbian Canadian Wild Salmon?

British Columbia, Canada, is renowned for its pristine waters and sustainable fishing practices, making it an ideal habitat for wild salmon. The salmon from this region are known for their superior quality, rich flavor, and high nutritional value, including a high concentration of Omega-3 fatty acids. These factors contribute to why many consider British Columbian Canadian Wild Salmon to be the best in the world.


Cold smoking salmon is a time-honored tradition that brings out the best in this nutritious and flavorful fish. When it comes to choosing the best salmon for this process, British Columbian Canadian Wild Salmon stands out for its quality, flavor, and sustainability.

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