Togarashi Cured & Cold Smoked Salmon

Yield: 2 lbs Salmon

Prep Time: 10 minutes

Total Time: 36-78 hours 


Cured Cold Smoked Salmon

2 lbs Salmon

1 c. Kosher Salt 

1 Tsp. Roasted Garlic Powder

1 Tsp. Black Pepper 

2 Tbsp. Paprika Powder

2 Tbsp. Crushed Red Pepper

Zest of 1 Large Orange


  1. Prep the curing pan. First, place a double layer of paper towel into the pan, or baking sheet,  and then lay down a long piece of plastic wrap. 
  2. Rinse the salmon fillet with cold water, and then pat dry with a paper towel. Place the clean salmon fillet onto the plastic wrap, in the prepared pan. 
  3. In a large mortar and pestle, grind together the roasted garlic powder, black pepper, paprika powder and crushed red pepper. Pour the spice mixture into a separate bowl, and mix with the kosher salt.  Use the entire spiced salt mixture to cover both sides of the salmon fillet. Then use the zest of 1 large orange to zest both sides of the fillet. 
  4. Now, very tightly wrap the salmon fillet in plastic wrap and cure in the refrigerator for 24 - 72 hours. I tend to cure my salmon for the full 72 hours. To care for your curing salmon, you will need to flip the fillet onto its other side every 12 hours, and possibly drain the extra liquid accumulating and change the paper towel. In addition, you will want to weigh down the fillet. I use a second baking sheet, and whatever is heavy in my fridge to act as the weight. This week it happened to big a giant tub of feta and kalamata olives! 
  5. After the curing is complete, discard the plastic wrap and paper towels. Clean the salmon by rinsing off the curing mixture completely with cold water. Place the cleaned cured salmon on a clean baking sheet, and pat dry with a paper towel. Very lightly dust both sides of the salmon fillet with black pepper. 
  6. Prepare your smoker grill according to its directions. For this recipe, I used a blend of 3 equal parts of maple, hickory and cherry wood chips. As this is a very gentle heat we are using, there will be some fluctuation in the temperature. The golden range for the temperature is 71 - 80F. Place the cured salmon onto the wire grill rack and smoke for 12 - 24 hours. 
  7. Take the salmon off of the grill. Store the cold cured smoked salmon in the refrigerator.