Just five ingredients, a few hours, and no fussing about with wood chips–with Suvie’s help, making your own “smoked” salmon is less expensive than buying it, and it couldn’t be easier to make. The process allows you to truly make the recipe your own: add less salt or sub in some lemon pepper and dill sprigs. Keep this recipe in your back pocket for an effortless way to reduce food waste. When you know you won’t get to that salmon in time, “smoke” it for later. Maybe you’ll serve it smorgasbord-style next to mustard, pickles, bread, and cheeses; or maybe you’ll perk up tomorrow’s bagel with cream cheese and flaked “smoked” salmon.

Smokeless Smoked Salmon

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 6
  • Difficulty: 2 Hours and 35 Minutes
  • Print


  • 1 tbsp brown sugar
  • 1 tbsp liquid smoke
  • 2 tsp kosher salt
  • ½ tsp ground black pepper
  • 14 oz skinless salmon fillets

Serving suggestions:


1) Mix brown sugar, liquid smoke, kosher salt, and ground black pepper in a vacuum seal or zip lock bag. Add salmon and toss gently to coat. Vacuum seal bag (here is our DIY guide to vacuum sealing), place bag in a Suvie pan and cover with water. Insert pan into your Suvie, input settings, and cook now or schedule.

Suvie Cook Settings

Bottom Zone: Sous Vide at 130°F for 1 hour

Top Zone: Sous Vide at 130°F for 1 hour

2) After the cook, remove pan from Suvie and remove salmon from bag. Brush excess marinade from salmon, flake into large pieces, and serve alongside accoutrements.

Note: If you would like to make this recipe in Suvie 1.0, insert pan into the top right zone of Suvie, fill reservoir, and set to Protein to 130°F for 1 hour”


Nutritional Information per serving (4 servings per recipe): Calories 153, Total Fat 6g, Total Carbohydrates 2g, Total Sodium 1208mg, Total Protein 21g

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