Smoked Salmon Recipe (how to smoke salmon)

Prep Time: 10

Cook Time: 1

Total Time: 2 10

Servings: servings

Course: Salmon

Cuisine: American

Method: Smoker

Follow this easy, step-by-step process for making the best hot Smoked Salmon with pro tips, flavor insights, and serving ideas!

Prep Brine: In a small bowl, combine 1-2 tablespoons brown sugar, 1 tablespoon kosher salt, 1 teaspoon fresh dill, 1 teaspoon garlic and ⅛ teaspoon ground black pepper.
Brine Salmon: Place 1 ½ pounds fresh salmon on a wire rack on top of a baking sheet, skin side down. Rub brine mixture 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℉. 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 it smoke for 40-60 minutes or until the internal temperature at the thickest part of the salmon reaches 130-135℉ (see Notes).
Serve: Serve salmon with some easy smoked potatoes and smoked green beans for a delicious dinner! Use leftovers to make the best smoked salmon dip!

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 the thickness of the salmon, 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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