The Best & Easy Smoked Salmon Recipe

Prepare Time	Cook Time	Total Time
13 hours	2 hours	15 hours

Salmon is one of my favorite fish because of its fresh taste, nutritional value, and smooth texture. You might have tried grilling, baking, or sautéing it, but my top choice is smoked salmon on a pellet grill - the crispy crust complements the tender flesh, all infused with a subtly sweet, smoky aroma.

Actually, smoked salmon has a long history as a preservation method before refrigeration became common, and it has remained a popular dish across the Americas and Europe. Although salmon can be easily overcooked, stick on the grill, or fall apart, my smoked salmon recipe is incredibly easy to follow, with only three simple steps - a good salmon fillet, a solid brine, and a bit of patient smoke. Keep reading for more details on how to smoke salmon!

Ingredients:

2-3 pounds, skin-on salmon fillets
1/4 cup kosher salt
1/4 brown sugar
2 teaspoons garlic powder
2 teaspoons black pepper

Equipment:

Smoker
Alder wood pellets or chips
Probe thermometer
Small bowl
Wire rack
Foil

Hot vs. Cold Smoked Salmon

The most common techniques for smoking salmon are cold smoking and hot smoking. Cold-smoked salmon is cured for at least one day or longer, then smoked at 90°F/32°C for more than 12 hours, resulting in thin, translucent slices with a saltier taste, more like gravlax or lox.

Hot-smoked salmon, on the other hand, is completely different. It’s typically smoked at high temperature of 225°F/107°C, which gives it a crispy exterior while keeping the inside tender. Furthermore, this method can cook the salmon thoroughly, eliminating concerns about parasites, and the higher heat generates more smoke, leading to a more intense smoky flavor.

Cold smoking can be easy to fail at home because it takes a long time to take care of the fish and the temperature, while hot smoking is much quicker, taking only a few hours. That’s why I prefer hot smoking at home - it’s just easier and more convenient.

If you have a sous vide circulator on hand, you can also try my sous vide salmon recipe.

The Best Salmon for Smoking

My favorite is King salmon, also known as Chinook salmon, for its high fat content and flaky texture. Of course, you can also choose the more common varieties like Atlantic, Coho, or Sockeye salmon.

When it comes to farmed and wild-caught, the difference isn’t actually that big. Farmed salmon is fattier and larger, while wild-caught is leaner but more flavorful.

Most importantly, no matter which type of salmon you choose, it should be fresh and skin-on. Even if it’s been frozen, it should be free from off-flavors, and have firm flesh as well as bright, clear eyes.

What Temperature to Smoke Salmon?

Hot-smoked salmon might sound like it’s cooked at extremely high temperatures, but that’s not the case. Through many trials, I’ve found that the best temperature for smoking salmon is between 180-225°F (80-107°C). If the temperature is too high, the salmon can become dry, while if it’s too low, the smoky flavor may not have enough time to penetrate.

How Long to Smoke Salmon?

This is less about time but more about internal temperature. The time of how long to smoke salmon depends on many factors, such as the thickness of the salmon and the temperature of your smoker.

The key is to use an internal meat thermometer to ensure the salmon reaches 145°F/63°C at its thickest part. My smoked salmon recipe, which uses 2-3 pounds of fish, should take about 2-3 hours. Just remember, the smoking should be based on temperature, not time.

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Long and Short Probe Combo Wireless Meat Thermometer

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How to Brine Salmon for Smoking?

You can season salmon with either wet or dry brine. With a wet brine, you need to soak the salmon in a mixture of water, salt, and all seasonings, while a dry brine requires you to rub the salt and seasonings directly onto the fish. Both methods yield equally delicious, firm salmon, but I prefer the dry rub because it’s easier and less messy.

For dry rub, simply combine salt, brown sugar, garlic powder, and black pepper in a small bowl and spread them evenly over the salmon. Let it sit uncovered in the refrigerator for about 5 hours, then rinse it with cold water and put it back in the refrigerator, leaving uncovered for overnight, until the surface feels slightly tacky and looks matte.

How to Smoke Salmon?

Step 1: After your salmon has been cured, it’s time to smoke it. Preheat your smoker to 225°F/107°C, using alder wood chunks or chips. If you don’t have alder wood, cherry or applewood can also do the trick.

Step 2: If you have a smart wireless thermometer, now’s the time to use it - insert it into the thickest part of the salmon, which can be left in the smoker to continuously monitor the internal temperature.

Step 3: Then, oil the salmon skin to prevent it from sticking to the grates, and place the salmon skin-side down.

Step 4: Cover the lid and smoke until the thermometer reads 145°F/63°C. However, to keep the fish more tender, I like to take it out at 135°F/57°C, as the internal temperature will continue to rise a bit while it rests.

Thermometer for Salmon Internal Temperature

Step 5: After removing the salmon from the smoker, loosely cover it with foil and let it rest for 5-10 minutes before serving.

What to Do with Smoked Salmon?

There’s no better time to savor it hot and smoked! But I’ve also got some amazing pairings that you can eat with smoked salmon:

Bagels and cream cheese: Top with capers and red onions.

Smoked salmon dip: Flake it into a creamy blend with cream cheese, dill, lemon, and maybe some hot sauce.

Salad: Toss large salmon fillets in a salad with goat cheese, candied pecans, and a vinaigrette.

Appetizer: Spread with herbed cream cheese.

Pizza: Add smoked salmon on pizza and top with mozzarella cheese.

Can You Freeze Smoked Salmon?

If you’ve got some leftovers, you can certainly freeze them. The best way to preserve them is to vacuum-seal them using a vacuum sealer. Smoked salmon stored this way can last in the freezer for up to 6 months. If you don’t have a vacuum sealer, you can wrap each fillet in plastic wrap and place it in a heavy-duty freezer bag for up to 3 months. When you’re ready to reheat, simply thaw in the refrigerator overnight.

FAQs

Is smoked salmon healthy?

Yes, in moderation. It's an excellent source of protein, omega-3 fatty acids, and vitamins. However, it's high in sodium, so watch your intake if you're monitoring salt levels.

What are the nutrition contents of smoked salmon?

Per serving (e.g., 3.5 ounces or 100 grams), smoked salmon provides:

Protein: High, around 18-20 grams.
Healthy Fats: Rich in Omega-3 fatty acids (EPA and DHA).
Vitamins: Excellent source of Vitamin D and Vitamin B12.
Minerals: Contains selenium, potassium, and some magnesium.
Sodium: Significantly high, over 500mg, sometimes much more.
Calories: Moderate, around 110-130 calories.

Is smoked salmon raw?

It depends on the type. Hot-smoked salmon is fully cooked by the heat of the smoker. In contrast, cold-smoked salmon is cured but not actually cooked, so it is technically raw.