This delicious Smoked Salmon (How to Smoke Salmon) is full of flavor and so easy to make! Follow along as we answer all your smoked salmon questions and show you a step-by-step tutorial for making these easy recipe.
The Best Smoked Salmon Recipe
At our house we are always working on new recipes that can be made on our Traeger pellet grill, and this easy smoked salmon is definitely a new favorite! We start the process by adding so much flavor with a dry brine and then we cook it low and slow for just under an hour. The combination of the quick brine and the smokey flavor that comes from the wood chips is out of this world! Enjoy it by itself with some easy side dish recipes or use it in your favorite smoked salmon recipes, we love using it in our smoked salmon dip!
What You Will Need
- fresh salmon fillet – you can pick-up a fresh piece of salmon at your local grocery stores. We highly suggest a wild-caught salmon – Sockeye salmon, king salmon, and Atlantic salmon are all great options!
- brown sugar – added for a touch of sweetness in the quick brine, feel free to adjust the amount to your desired taste.
- kosher salt & ground black pepper – simple seasonings that are a must when cooking any type of fish.
- fresh dill – a fresh herb that is the perfect compliment to this fresh fish.
- garlic – everything is always better with some garlic!
How To Smoke Salmon
The first step to making this quick smoked salmon is to gather all of the simple salmon dry brine ingredients.
Now place all of the dry brine ingredients in a small bowl and mix them together.
Next, place the salmon fillet on a wire rack that’s on top of a sheet pan and rub the brine over the top surface of the fish.
Place the entire salmon in the fridge for at least 1 hour or up to 90 minutes. Then pat it dry with clean paper towels.
Then transfer the dry brined salmon to a piece of aluminum foil. Place on the preheated smoker at 225 degrees F. (you can place directly on grill grates, but you may run into an issue with sticking).
Let it smoke for about 40-60 minutes. Or until the internal temperature of the fish reaches 130-135 degrees F at the thickest part (use a meat thermometer).
Best Ways To Use Smoked Salmon
This easy smoked salmon recipe can be enjoyed all by itself with a side of smoked potatoes and smoked green beans. Great options if you want to make it all on the smoker. Or any of your favorite side dish recipes. We also love to use this flavorful fish in our amazing smoked salmon dip recipe! Perfect for serving with some crackers and enjoying with a crowd.
Enjoy this cured salmon any way you want!
Recipe FAQ
- hot-smoked salmon vs. cold-smoked salmon: hot smoking is smoking at a higher temperature (225 degrees F) resulting in a much stronger smoky flavor. Where cold smoked salmon is smoked at a much lower heat (about 90 degrees F) keeping the smokey flavor less strong.
- smoked salmon vs. lox: lox is always cured with a very salty blend of spices and when smoking salmon it may or may not be cured first. Typically lox will have less smoke flavor and more fresh, similar to a cold-smoked salmon. If you prefer to make lox we have a tutorial on that too. Perfect for using on an ultimate lox bagel!
- storage: any leftover salmon can be stored in an airtight container in the fridge for up to 3 days.
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Other Salmon Recipes You Might Like
Smoked Salmon Recipe (how to smoke salmon)
- Prep Time: 10 minutes
- Brine Time: 1 hour
- Cook Time: 1 hour
- Total Time: 2 hours 10 minutes
- Yield: 6 servings 1x
- Category: Salmon
- Method: Smoker
- Cuisine: American
Description
Smoked Salmon (how to smoke salmon) – an easy and delicious smoked salmon recipe that is packed with flavor and makes the perfect dinner!
Ingredients
- 1–2 tablespoons brown sugar
- 1 tablespoon kosher salt
- 1/8 teaspoon ground black pepper
- 1 teaspoon fresh dill, chopped
- 1 teaspoon garlic, minced or grated
- 1.5 pounds fresh salmon
Instructions
- Prep Brine: Combine brown sugar, kosher salt, pepper, fresh dill and garlic.
- Brine Salmon: Place salmon on a wire rack on top of a baking sheet, skin side down. Rub brine mixture all over the top of the salmon (no need to rub on the skin), ensuring it is fully covered. Place in the refrigerator, uncovered for 1 hour.
- Smoke Salmon: Preheat smoker to 225 degrees F. Remove salmon from the refrigerator and pat dry with paper towel (no need to rinse off). Place salmon (skin side down) on top of a piece of foil and then transfer to the smoker. Let cook 40-60 minutes or until the internal temperature at the thickest part of the salmon reaches 130-135 degrees F. (see Notes).
- Serve: Serve salmon with smoked potatoes and smoked green beans for a delicious dinner! Use leftovers to make some smoked salmon dip!
Notes
- Cook Time: we used a 1.5 pound salmon fillet that was approx. 1 inch at its thickest part. Cook time will vary depending upon how thick your salmon is, hot spots on your smoker, humidity, wind, outdoor temp, etc. The best way to track is to keep an eye on that internal temp using a meat thermometer.
- Sugar: the brown sugar does leave a little sweetness, but not much. Feel free to reduce or omit the brown sugar if you desire.
- Storage: store leftovers in an airtight container in the refrigerator for up to 3 days – or use leftovers to make some Smoked Salmon Dip!
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