Simple Smoked Salmon

4.94 from 46 votes

How to make delicious smoked salmon at home with just 3 ingredients (salmon, salt and brown sugar). It is so easy to make and ready the same day. The steps are easy and it will turn out great on your first try.

Course Main

Cuisine American

Prep Time 10

Cook Time 1

Brine Time 1

Total Time 2 10

Servings

Calories 172kcal

Author Justin McChesney-Wachs

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.

Video

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.

Nutrition