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
Equipment

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.

placing salmon in the big green egg smoker

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.

smoked salmon on cutting board with lemon

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.

Best Choice: Alder Wood.
Also Great: Apple or Cherry or a combination of them.
Avoid: Mesquite, hickory and other strong-flavored woods.

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.

smoked salmon filet on parchment paper overhead

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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

Cold Smoked Salmon

Glazed BBQ Salmon

Cedar Plank Salmon

Salmon Poke Bowls

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