Transform a salmon fillet into an extraordinary restaurant-worthy delicacy with minimal effort. This simple hot smoked salmon delivers maximum sweet-smoky flavor, a tender, flaky texture using just three pantry ingredients and two hours of your time using the hot smoking method to cook the salmon and infuse a delicate smoky flavor.
The result is a succulent salmon with a delicate smoky sweetness, kissed by alder wood and enhanced with a simple salt and brown sugar brine. Ready the same day, it’s versatile enough for everything from elegant appetizers to quick weeknight meals.
Choosing Salmon for Smoking
Just like with smoking most meats, the bigger and fattier the salmon is, the better the result will be. Fat acts as a natural moisture barrier and flavor conductor, helping the fish stay tender and absorb smoky nuances without drying out. Larger, fattier salmon like wild King Salmon (a.k.a Chinook) fillets provide more insulation during cooking, resulting in a more forgiving smoking process.
That doesn’t mean that smaller and leaner salmon won’t still be great, because it will! Other wild-caught varieties like Sockeye or Coho can produce excellent results, even if they’re leaner. The key is adjusting your technique: watch the temperature more closely, reduce smoking time slightly, and be ready to pull the salmon off the smoker the moment it hits the perfect internal temperature.
When selecting salmon, prioritize:
- High-quality fish (fresh when it’s actually fresh, and fresh-frozen is great when fresh isn’t available)
- Wild-caught varieties when possible
- Skin-on fillets for added protection and flavor
- Uniform thickness for even cooking
3 Keys to Delicious Smoked Salmon
- Brine with Purpose. More than just salt and sugar, this crucial step is your flavor foundation. The right brine penetrates the salmon, creating a delicate balance of sweetness and seasoning that locks in moisture and enhances the fish’s natural richness.
- Wood Selection is Critical. Not all woods are created equal. Alder wood offers a subtle, complementary smoke that elevates salmon without overwhelming its delicate flavor. Think of it as a supporting actor that brings out the salmon’s best qualities without stealing the show.
- Temperature Control is Everything. Precision is your secret weapon. A smoker at 225°F and an internal salmon temperature of 140°F are the magical numbers that separate dry, tough fish from a perfectly succulent masterpiece. A quality probe thermometer isn’t optional—it’s your guarantee of success.
What You’ll Need (Ingredients & Equipment)
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
Step-by-step instructions with photos through the simple process. Jump to the full recipe card for detailed ingredients and instructions.
- Dry Brine the Salmon: Trim the edges and remove any pin bones from the filet using fish tweezers. Cover the filet with a 2:1 mixture of brown sugar and Diamond kosher salt. Refrigerate for 1 to 2 hours. Pat dry with paper towels (rinsing is not necessary).
- Prepare the Smoker: Preheat smoker to 225°F set up for indirect heat cooking. Use alder wood chips (or apple) for smoke.
- Smoke the Salmon: Place salmon skin-side down on a sheet of rimmed aluminum foil, then transfer it to the smoker. Cook until internal temperature reaches 140°F. Begin testing the internal temperature after 30 minutes in the smoker.
The total cook time will be 30 to 60 minutes, depending on the thickness of the fish.
Tip: It’s better to remove the salmon a few degrees early than to overcook it.
- Rest and Serve: Remove the filet from smoker using the foil to transport it. Rest it for 5 minutes before serving.
Tips for Smoking Success
- Maintain a constant temperature. If the smoker gets too hot, it will cook the salmon too quickly which won’t give it as much time with the smoke, and can overcook it.
- Use a drip pan with water in it to 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 transport to the smoker and and quick cleanup.
- Avoid over-smoking. Too much wood can overpower the salmon’s flavor. Also, wait until clean smoke is being produced before adding the fish.
- Use a quality dual-channel thermometer to monitor both the smoker and the internal temperature of the fish accurately. This way you won’t need to open the lid to check on it.
Dry Brine the Salmon for Texture
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.
Choosing The Right Wood
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.
How Long to Smoke Salmon
A 2 to 4-pound salmon filet (whole side) typically takes 30 minutes to 1 hour to reach 140°F internal temperature in a 225°F smoker. Factors affecting cook time include the smoker’s actual temperature, the 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 from the smoker a few degrees before target temperature to account for carryover cooking.
Hot vs Cold-Smoked Salmon
The main difference is the temperature at which they are smoked. 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.
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Serving Suggestions
Smoked salmon is incredibly versatile, transforming from a standalone main dish to a star ingredient in countless dishes. Whether it’s for a quick breakfast, elegant appetizer, or hearty meal, these ideas will inspire you to get creative with your freshly smoked salmon.
- Make creamy Smoked Salmon Pasta
- Smoked salmon and scrambled eggs
- Salmon tacos with a zesty salsa
- Create a brunch platter with lemon wedges, pickled red onions, capers, bagels, and cream cheese
- Whip up a cream cheese smoked salmon dip
- Top a rice bowl with fresh veggies
- Elevate eggs benedict using a croissant base
- Serve it on toast or 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
- Make the brine: Combine brown sugar and salt in a small bowl.
- Brine the Salmon: Place salmon skin-side down on a wire rack over a rimmed baking sheet. Evenly sprinkle the brine mixture over the top of the salmon filet.
- Refrigerate uncovered for at least 1 hour (and up to 8 hours).
- 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 tightly and chill in the refrigerator for up to 1 week.
Notes
- 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 more quickly because it has a lower fat content than farmed salmon.
It takes way longer the 30 mins to 1 hr to smoke 2-4 lbs of salmon. Not sure about the favor bc it’s been 1.5 hr and my 2 lb of fresh salmon is just at 100 degrees. Temp has been constant between 220 and 240.
Hi James. How thick was your salmon filet? What type of thermometer? I’ve made this so many times and that’s the time it always takes. Happy to try to troubleshoot with you.
I’ve been smoking salmon for 50years and have my own guarded recipes. Tried your recipe and I LIKE IT ! Simple is always good. Does not take away from the flavor of the fish, it just gives it a kiss.
SO glad to hear it, David. And I’d love to hear a few of your secrets. 🙂
Your recipe looks great. The instruction’s easy to do, but what should I do if I can’t find kosher salt? Could you recommend me another choice?
Sure, you can definitely use a different kind of salt. What do you have on hand? Just have to do a conversion for the amount of sodium so it’s not too salty.
I used coarse salt. Same amount. wipe the salmon with a humid paper towel (did not rinse). They were still a few grains embedded in the salmon. It was good, but slightly oversalty.
How do you get the golden brown color? I followed the recipe and my salmon came out light pink. I am going for that crumbly and dark brown salmon to serve on bagels. It seems the longer I cook the darker it gets but the internal temperature also rises above 140. Thanks
Hi Daniel,
This sounds like smoked salmon candy. I haven’t done it personally, but you could cure it with the brown sugar and sugar for longer and then brush on some maple syrup during the last 15 minutes of the cook. Now that I talk through it, I totally want to try it sometime. Good luck and let me know if you try it.
Daniel,
From my personal experience, a couple of things may be happening:
1) Dry brine in refrigerator — the purpose of the brine is not only to penetrate the salmon with flavor but also to form what is called a “pellicle” on the salmon. When you take out of the fridge, make sure you just barely pat it dry. The outside should be sticky/tacky to the touch — this is what the smoke clings to.
2) Make sure you have airflow in your smoker. My first smoker mistake was to close off the vents to keep the smoke trapped inside. Instead, make sure you open the vents and get lots of airflow — not only is there more smoke passing by the salmon there is also a drying effect that helps create that golden brown color.
3) The recipe here is more for a succulent, smoked salmon you would serve at dinner. If you want more of the “crumbly and dark brown”, I think a slightly longer dry brine and a higher internal temperature would help create that texture.
This turned out amazingly well. When trying to find an easy smoked salmon recipe to use in our new smoker, I found ones that would take 8 – 24 hours. Who has that time? This had only two steps and the result was incredible.
I totally agree. This one comes out perfect and is a lot less time. So glad to hear it was incredible for you. 🙂
Easily make the best most delicious hot smoked salmon
So glad to hear it was the best, Steph! Thanks!
Came out great! Had with zukes, tomatoes onions and melted cheese. Perfect combo. Chocolate peanut butter homemade ice cream for desert.
Sounds absolutely delicious, Jeff! And chocolate peanut butter ice cream? Umm, yes please. 🙂
Hi There – In the recipe section it notes “1 tbsp salt, 2 tbsp brown sugar”. This seems like a very small quantity of brine? Other recipes I’ve seen use about 1 cup salt to 2 cups of sugar. Can you help clarify how much brine is needed for a 2lb filet?
Hi Stephen! The reason for the smaller quantity of the brine is that it is not rinsed off before cooking, like many recipes call for. It is just patted dry with paper towels. This is the way I’ve been doing it and it comes out amazing. Let me know if you have any other questions. Happy smoking!
Justin
Hello! Thank you for the wonderful recipe! Followed your instructions exactly and the smoked salmon came out perfect and delicious! Smoked 2 good size fillets, one for me and one for my neighbor. We both loved it! Just finished dinner! You the man!
Dave
So glad to hear it, David! And you are the best neighbor ever! 🙂
Please give cedar plank some love,would enjoy your take on this and wine pairings,after all pac. nor. west.Love your family!
Simple and really good. Cant wait to make it.
Thanks, Robyn. I hope it turns out fantastic!
I was so inspired by this that I have salmon thawing to cook tonight. I have two issues, though.
First, you said, “ Since we aren’t rinsing this brine off; it’s important not to add too much salt.”. This implies that you leave the brine on for cooking. But later you discuss wiping the liquids off after brining which would essentially wipe the brine off, also. Can you please clarify?
Second, I am forced to vary from the recipe in two ways. I do not have an whole salmon and will have to use small portions. This will make checking on the internal temperature a must. Also, I cannot change the pellets in my pellet grill. There is no hole to empty the current pellets so I will be using stronger wood flavors. I use a mix pellet so there are several types of work in them
Do you have any suggestions for dealing with these differences.
I realize that this is a Sunday morning and that since I am cooking tonight, I probably won’t be able to get a response, but it would be helpful for next time.
Hi Bob! So awesome to hear that it inspired you! You are right. I must have mis-typed it. We aren’t going to rinse the fish with the dry brine like this. Though if it were wet brined, like a lot of people do, then I would rinse it and get it very dry. I don’t love adding water to fish to rinse it if I don’t have to as it can make it soggy.
Small portions – this is totally fine. Like you said, they will likely cook faster so you will need to keep a close eye.
Pellets – if the wood smoke flavors are going to be strong; I would suggest not adding smoke the whole time. This isn’t really optimal but should work. Better to have less that overpowering smoke.
Let me know how it turned out!
Cheers,
Justin
It turned out great. It was not too over-smoked at all. That may have been because since the pieces were fairly small, it did not cook for more than 30 minutes.
Definitely, one that we will do again. I’ll probably try it with other types of fish, but if I do, I might use different seasonings rather than just salt and brown sugar.
Great to hear, Bob! Happy 4th of July to you.
After smoking instead of freezing it can you can it ? My dad use to do this with his smoked salmon and it was delicious but he didn’t leave his recipe,so I’m in the dark .
Hi Lori! Yes, you definitely can and that’s a great idea. I haven’t done this myself, but just did a few minutes of research. Seems like you would smoke it for a shorter period of time as to not fully cook the fish. The fish would then be fully cooked during the canning process in a pressure cooker. Do a little googling and you should be able to find a recipe. Let me know if you do need help finding something. Cheers!
Q: I’ve read several recipes and it’s my understanding that high Temperatures dry the fish. So why Some People preheat the smoker, some do not? Some start at low temps 140-150 F? And don’t go higher than 175F? Some smoke for long hours, others just a couple? Some rinse the brine, some wipe it? Some baste the fish with sweets during the smoking process. It’s extremely confusing. Any thoughts, recommend, explanation? Appreciate your help.
Hi Anna,
Thanks for reaching out and for your questions. I can’t tell you why others do what they do, but I can try to give some more insight on why I do mine the way I do. A lot of it comes from experience of trying different method experimenting to find what I think works best for the result I am looking for.
So why Some People preheat the smoker, some do not? – I recommend pre-heating the smoker, especially for cooking fish. If you don’t pre-heat, there is a huge variable of how long it takes to come up to temperature. It could be 5 minute or 30 minutes while it pre-heats that you are cooking at a temperature that isn’t what you are trying to cook at. If it’s a long smoke, like a pork shoulder or a brisket, then pre-heating is less important because it will be in the smoker for such a long time.
Some start at low temps 140-150 F? And don’t go higher than 175F? – I haven’t done much experimenting with low temp smoking with fish. This can be called “cold smoking” where you are just infusing the fish with smoke and not actually cooking it. I do plan on doing this soon during salmon season. There can be safety issues when smoking at low temperatures, so that’s something to look into and be careful of.
Some smoke for long hours, others just a couple? Some rinse the brine, some wipe it? Some baste the fish with sweets during the smoking process. It’s extremely confusing. Any thoughts, recommendations, explanations? – The longer you smoke it, the more it will cook. If it gets smoked at a low temperature, then likely it will smoke for a longer period of time.
For mine, I am trying to get the internal temperature of the salmon to an optimal 140° F, so the time it takes to do that depends on a lot of factors. I don’t want to cook it too quickly, or it can make the fish tough and also not give it enough time to infuse the wonderful smoke flavors. A lot of it comes down to texture and achieving what you like.
I like to wipe the brine off as apposed to rinsing because I don’t want to get the fish wet as it can become soggy and change the texture of the end result.
When people baste the fish, it is likely to make it more candied, but I can’t see why you would want to baste salmon while you are smoking it.
I would recommend following this recipe or another that you are comfortable with. If it comes out how you like then keep going with it. If something is different than your preference, change something or try another recipe.
I’m happy to try and help if you smoked the salmon and can tell me how it came out.
Best of luck and happy smoking!
Justin
I bought salmon from Sam’s A friend smoked it for only one hour. I cut it up, vacuum packed it and froze it. It’s mushy and I think under smoked. What can I do?
Hi Judy,
Was the salmon you purchased fresh or frozen? Was it mushy before you froze it or after your froze it and thawed?
If the texture of the salmon isn’t optimal; you can still use it in some salmon pasta or make some delicious crispy salmon cakes.
I personally think this is an excellent article. Thank you.
I made this for my whole family and a few friends and everyone loved it. It was a really good tasting and simple recipe. Would recommend to anyone who to anyone who doesn’t like fish and wants to “test the water”. 😉
Hi Micah,
So so glad to hear that everyone in your fam loved it. And even those who don’t love fish. Great to hear!
Happy smoking!
Justin
Perfection!
So glad to hear your smoked salmon came out perfect! One of my favorites for sure!
Cheers,
Justin
Made this a few times and it’s awesome!
Wonderful to hear. Thanks for letting me know. Salmon season is almost here!
Smoked a pound filet on my new Weber SmokeFire last night. It took about 1 hour and was absolutely delicious.
Hi Andrew,
So glad to hear it was delicious. Can’t wait until Salmon season to smoke some more. The best!
Cheers,
Justin
Melts in your mouth! This is phenomenal alone, with a salad, bagel…endless options if you ask me!