This easy and versatile smoked salmon recipe transforms fresh salmon fillets into a gourmet delicacy that’s both impressive and satisfying. We use the hot-smoking method, which fully cooks the salmon while infusing it with a delicate smoky flavor.
The result is succulent, flaky smoked salmon that’s perfect for serving as an entree, with salads, pasta dishes, and more. Ready the same day, it also stores well in the fridge for making ahead or to enjoy throughout the week in various dishes. Our step-by-step guide ensures success on your first try, helping you achieve the perfect balance of salmon’s natural flavor, smoke, salt, and a hint of sweetness.
Note: This recipe is for hot-smoked salmon, which is cooked through and has a tender, flaky texture. It differs from cold smoked salmon (lox), which is cured and not cooked with heat.
Keys to the Best Smoked Salmon
- Brine. A simple combination of kosher salt and brown sugar keeps the salmon juicy and adds tons of flavor.
- Use the right wood. Choose a wood for smoke that pairs with salmon and doesn’t overpower it. I prefer to use alder.
- Do not overcook the salmon. This is the most important part. The key temperatures are a 225° F smoker and 140° F finished internal temperature. If either of the temperatures gets too high, the salmon will dry out. Always check the temp with a probe thermometer to verify doneness
What You’ll Need
Three simple ingredients, a smoker and a few smoker accessories is all you need to get started.
Ingredients
- Salmon – Use high-quality wild-caught salmon when in season and available. If wild salmon is out of season, fresh-frozen wild salmon will still work great.
A whole filet (half of the fish) with the skin on is best. Individual salmon filet portions can also be used, but a whole filet is easier to manage on the grill and stays juicier. - Salt – Diamond Crystal kosher salt is what I prefer. If using Morton brand, use half the amount of salt. Learn more about the types of salt and conversions to make sure you’re seasoning properly.
- Brown Sugar – Just enough to add a hint of sweetness for balance. Maple syrup, honey or granulate sugar can be substituted in the same amount as is called for.
- Wood Chips or Pellets – Alder wood chips for a charcoal smoker or Alder pellets for a pellet smoker like a Traeger will give a great flavor to the salmon.
Equipment and Accessories
- Smoker – A charcoal smoker like a Big Green Egg, a Pellet Grill like a Traeger or an electric smoker like a Masterbuilt will all work as long as you can cook with indirect heat. You can even use a classic Weber kettle grill. Learn more about the different types of smokers.
- Fish Tweezers for removing pin bones from the salmon. If you don’t have tweezers, a clean pair of needle nose pliers will also work.
- Sheet pan or a ziplock bag for brining.
- Aluminum Foil for easy transfer to and from the smoker, as well as easy cleanup.
- Probe Thermometer: Thermapen Instant Read Thermometer and an optional Thermoworks Smoke Alarm to remotely monitor the temperature of your smoker and the salmon.
How to Smoke Salmon
A simple process with decadent results. Follow these steps or jump to the full recipe card for detailed instructions.
- Dry Brine the Salmon: Trim the edges and remove any pin bones from the filet. Cover with a 2:1 mixture of brown sugar and kosher salt. Refrigerate for 1-2 hours. Pat dry with paper towels (no need to rinse).
- Prepare the Smoker: Preheat smoker to 225°F for indirect heat cooking. Use alder wood chips for smoke. Add a water-filled drip pan for moisture (optional for pellet grills).
- Smoke the Salmon: Place salmon skin-side down on foil in the smoker. Cook until internal temperature reaches 140°F. Start checking the internal temperature after 30 minutes. Total cook time: 30-60 minutes, depending on filet thickness.
Tip: It’s better to remove the salmon a few degrees early than to overcook it.
- Rest and Serve: Remove from smoker and rest for 5 minutes before serving.
Tips for Success
- Temperature control of the smoker is crucial. If the smoker gets too hot, it will cook the salmon too quickly and it won’t get as much smoke flavor.
- Use a drip pan with water in it will help regulate the smoker’s temperature and maintain an optimal humid environment. If your smoker is getting too hot, you can add some ice to the water to cool it down.
- Place the salmon on a sheet of foil for easy handling and cleanup.
- Avoid over-smoking. Too much wood can overpower the salmon’s flavor.
- Use a reliable dual-channel thermometer to monitor both smoker and salmon temperatures accurately.
The Smoked Salmon Dry Brine
A simple two-ingredient dry brine is essential for enhancing flavor and maintaining moisture during smoking process. This brine uses a 2:1 ratio of brown sugar to Diamond kosher salt, which intensifies the smoke and salmon flavors while adding a balancing sweetness. Apply the brine only to the flesh, as the skin is waterproof and won’t absorb it anyway.
Why brine salmon before smoking?
Brining seasons the salmon and helps prevent it from drying out during cooking. With Diamond kosher salt, there’s no need to rinse the brine off before smoking. However, if using other salt types, a quick rinse and pat dry may be necessary to keep it from tasting too salty.
The Best Wood for Smoking Salmon
Alder wood is the top choice for smoking salmon, offering a delicate, slightly sweet smoky flavor that complements the fish’s natural taste. Native to the Pacific Northwest and Alaska, alder pairs perfectly with wild salmon from these regions.
- Best Choice: Alder Wood.
- Also Great: Apple or Cherry or a combination of them.
- Avoid mesquite, hickory and other strong-flavored woods.
For this recipe, use wood chips rather than chunks. Soak the chips in water for 30 minutes before smoking to prevent rapid burning and add humidity to the smoker’s environment.
How Long to Smoke Salmon
In a 225°F smoker, a 2 to 4-pound salmon filet typically takes 30 minutes to 1 hour to reach 140°F internal temperature. Factors affecting cook time include the actual smoker temperature, starting temperature of the salmon, fat content (wild salmon cooks faster than farmed) and the thickness of the filet.
Always use a quality instant-read thermometer and cook to temperature rather than time. Consider removing the salmon a few degrees before target temperature to account for carryover cooking.
Hot vs Cold-Smoked Salmon
The techniques for making hot-smoked salmon and cold-smoked salmon are very different, and the results are different as well. Hot-smoked salmon (like the one in this recipe) is fully cooked from the heat of a hot smoker.
Cold smoked salmon (often called lox, though officially lox is not smoked) is “cured” with salt and sugar over a longer period to “cure” and preserve it rather than it being “cooked” with heat. It is then placed in a cold smoker flavored with cold smoke rather than heat, preventing the fish from actually cooking. The texture of cold smoked salmon is closer to the raw salmon used in sushi.
Learn more about salmon in my Salmon 101 Guide.
Serving Suggestions
Besides simply enjoying smoked salmon on its own, there are so many ways to incorporate it into your favorite dishes. Here are a few ideas for tasty inspiration:
- Make creamy Smoked Salmon Pasta.
- Smoked salmon and scrambled eggs is classic.
- Salmon tacos
- Make a bunch platter by serving it cold a spread of lemon wedges, quick pickled red onions, capers, bagels and cream cheese.
- Make a cream cheese smoked salmon dip.
- Add it on top of a rice bowl with fresh veggies.
- Use it in eggs benedict with a croissant as the base.
- Eat it with grilled bread, olive oil, shallots and fresh herbs.
Storing and Reheating Instructions
- Storing In the refrigerator (3 to 5 days): Cool completely then wrap tightly in plastic wrap or place in an airtight container. Store for up to 3-4 days
- Freezing (up to 6 months): Place portions in vacuum-seal or Ziplock freezer bags and remove as much air as possible, then seal and freeze. Defrost in the refrigerator or in a bowl of cool water while still sealed.
- Reheating: Preheat oven to 300°F. Drizzle salmon with olive oil then wrap in foil. Heat until warmed through.
More Delicious Salmon Recipes to Try
Simple Smoked Salmon
Ingredients
- 2 Tbsp dark brown sugar
- 1 Tbsp Diamond kosher salt (2 tsp if using Morton brand Kosher salt)
- 2-4 lb salmon filet (skin on and pin bones removed)
- 2 cups alder, applewood or cherry wood smoking chips or pellets
Instructions
- Combine brown sugar and salt in a small bowl to make the dry brine.
- Brine the Salmon: Place salmon skin-side down on a wire rack over a rimmed baking sheet. Evenly sprinkle brine mixture over the entire salmon filet. Refrigerate uncovered for 1-2 hours (or overnight).
- Preheat Your Smoker to 225°F: Set it up for indirect heat with a water bath drip pan and wood chips/pellets.
- Remove salmon from the refrigerator and pat dry with paper towels (there is no need to rinse it).
- Smoke the Salmon: Place salmon skin-side down on a sheet of foil and transfer it to the smoker.
- Check for doneness after 30 minutes using a probe thermometer. It is done cooking when the internal temperature reaches 140°F in the thickest part.
- Rest: Remove from the smoker and rest for 5 minutes before serving, or cover and chill in the refrigerator for up to 1 week.
Video
Notes
- Use wild-caught salmon when available.
- Soak wood chips in water for 30 minutes before use.
- There’s no need to rinse the brine off if using Diamond brand kosher salt, but if using a different type of salt that has higher sodium by volume, you might want to rinse.
- Cook time varies (30-60 minutes) based on salmon type, thickness, and your smoker. Wild salmon cooks faster due to lower fat content.
In the ingredients you state; 1 tablespoon Diamond kosher salt (1 tablespoon if using Morton brand Kosher salt). It’s the same amount. Is this a misprint?
Thanks for the heads-up on that, Mark. It was a typo and is fixed.
By the way. The salmon turned out GREAT
Smoked a salmon fillet today and it was incredible.
I get raves every time I make this! I’m not a salmon eater, myself, unless it’s extremely well done, with lots of lemon and dill, or THIS recipe!
So simple, not time consuming.