How to Smoke Salmon Bellies
Smoked salmon bellies are rich, oily, full of flavor—and they take smoke beautifully. Smoke loves fat. It soaks into it, clings to it. That’s why bellies are perfect for the smoker.
I’ve been smoking small batches at home using locally caught king salmon—usually just a couple pounds at a time. That said, this method works just as well with any salmon you’ve got on hand.
The recipe is simple and hard to mess up. If you’ve ever made salmon candy, this is in the same ballpark.
Here’s how I do it:
Ingredients
- 2 pounds of salmon bellies (skin on)
- 2/3 cup brown sugar
- 1/3 cup kosher salt
- Maple syrup
Optional: Add a splash of bourbon or Sriracha to the syrup for your final glaze if you're feeling experimental.
The Cure
Combine the brown sugar and salt in a bowl. Sprinkle enough of the mixture into the bottom of your container to lightly cover it. Arrange the salmon bellies on top, meat side down, then cover them with more of the cure. If you're layering multiple pieces, make sure there's enough of the mixture between each layer so the fish doesn't touch. You can flip them about halfway through to ensure even coating. The mixture will turn wet as it draws out moisture—that’s normal..
Let them cure in the refrigerator for at 3–4 hours.
The Dry
Rinse the bellies under cold water to remove the cure (just a quick rinse, not a soak). Pat them dry and place on a wire rack, skin side down. This part is key: let them dry.
You’re looking for a slightly tacky surface on the fish—called a pellicle. It helps the smoke stick. I dry mine near an open window with a fan blowing from the side for about 2 hours.
The Smoke
Get your smoker up to 180°F. Alder or applewood both work great.
Lay the bellies on the grates, skin side down, and smoke for 4–6 hours, depending on how smoky and firm you want them. Every 90 minutes, brush the tops lightly with maple syrup. Want it less sweet? Skip a round or two. Going for full salmon candy? Be generous.
When they look lacquered and slightly shiny, give them one final brush, then let them cool on the rack. They’ll firm up a bit more as they reach room temp.
Storage
Once cooled, dig in. They’ll keep in the fridge for 5–7 days—though if they make it past day one, you’ve got more self-control than I do. This recipe’s forgiving, easy to scale, and honestly kind of addicting.
Chef Wear
Inspired by the fish that brings bold flavor to the kitchen, the Uroko Salmon Snapback Hat is a nod to the beauty of wild salmon, from cast iron to campfire. Built for comfort and character, just like your favorite recipe.
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At Uroko, we respect the ocean that feeds us. We hope you enjoy this dish. If you have a recipe to share, let us know. |