This Easy Smoked Salmon Recipe is made with a simple rub of brown sugar, salt, and pepper and then the salmon gets smoked at a low temperature of 165 degrees for only an hour!
Cold smoked salmon is often called Lox and it is made with a simple brine of salt and sugar. The salmon sits and marinades in the fridge before it is cold-smoked. It is fun to make on your own if you have the proper equipment for it which I have listed below. Otherwise, if you don't have the time to make smoked salmon many grocery stores or butcher places often carry it ready-made.
If you love smoker recipes please check out Smoked Almonds, Smoked Potatoes, Easy Smoked Queso, Smoked Salsa, and Smoked Asparagus.
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Why You Will Love This Recipe
Smoked salmon is great for many things and I make this recipe every Summer! I like smoked salmon on top of everything bagels with cream cheese.
I plan on using this smoked salmon to make a smoked salmon dip with it. Watch for an upcoming post later on this week. Smoked salmon is also great just on top of some scrambled eggs.
Smoked salmon is zero points on WW. The brine gets washed off the salmon so it doesn't count.
Ingredients Needed
Salmon - There are 5 types of salmon that you can use for smoking. King, Coho, Sockeye, Pink, or Chum. It doesn’t matter if it comes whole or in fillets. That’s just a personal preference to what you like to buy.
Brown Sugar - is the best since it has molasses in it. Prefer this over granulated sugar.
Salt - only use Kosher
See recipe card below for a full list of ingredients and measurements.
How to make Smoke Salmon
Step 1: In a shallow dish spread the brown sugar on the bottom then the salt, and pepper. Place the salmon on top of the dry brine. Cover and saran wrap the fish.
Step 2: Place the rest of the rub on top of the fish and let the salmon sit in the fridge for up to 8 hours. The rub will be almost liquid by the time it is done.
Step 3: Smoke on low heat at 165 for only 1 hour to 3 hours or until the internal temperature of the fish reaches 150 degrees.
You can do this with more than 2 salmon fillets. Just increase the number of spices used.
Probe Thermometer - for checking the temperature of the salmon. The temperature needs to be at 140 for it to be done.
What can I make with smoked salmon?
If this is your first time making salmon in a smoker, I’d suggest making a Smoked Salmon Dip with Dill. You can find my recipe for smoked salmon dip recipe.
I love smoked salmon spread on toasted everything bagels.
You can also use a cedar plank to smoke salmon with. Try out Cedar Plank Salmon to add even more flavor.
Tips for Smoking Food
The smoker is so great for cooking simple basic food like how to smoke cheese, smoked asparagus, smoking bbq ribs for beginners, and easy smoked salmon. The smoke gives the salmon an extra layer of flavor that you wouldn’t get from a grill.
What Smoker do I have? I have had my Traeger smoker for a very long time and I would recommend that brand to anyone wanting to learn how to smoke food. Traegers are kind of pricey but there are some very reasonably priced smokers for under $100.
Some smokers require a preheat before setting the actual temperature to the desired one. Read the instruction manual your smoker came with to make sure.
Wood Chips or Pellets: There are so many different kinds of wood chips to experiment with and you can find them at any hardware store. Places like Target and Wal-Mart also sell them. I’ve even seen wood chips at the grocery stores.
Recipe FAQs
If you don't brine salmon before smoking the salmon will be pretty dry and flavorless. The brine also gives the salmon some nice added flavor to it.
Smoking salmon can take anywhere from 2- 3 hours depending on the size of your salmon.
The brine is there to add extra flavor to your fish. If you wash it off it won't have any flavor.
If you ever see some white liquid forming on the top of the salmon that is called albumin. It is a protein found inside of fish or seafood. Sometimes it activates when the fish is touching heat.
Other Smoker Recipes To Try
If you tried this How to Smoke Salmon Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Follow along on Tiktok @jennarecipediaries
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How to Smoke Salmon - Easy Smoked Salmon
- Prep Time: 10 min
- Cook Time: 3 hr
- Total Time: 14 hr
- Yield: 2 1x
Description
Easy Smoked Salmon - is made with a simple rub made of brown sugar, salt, and pepper and then the salmon gets smoked at a low temperature of 165 degrees for only an hour!
Ingredients
- 2 6 oz salmon fillets
- ¾ cup of brown sugar
- 1 tablespoon of salt
- 1 ½ tsp of pepper
Instructions
- In a shallow dish, spread the brown sugar, salt, and pepper down on the bottom of the dish. USe half of the rub on the bottom and then place the salmon fillets on the top of the rub. Place the rest of the rub on the top of the fish and let the salmon sit in the fridge for up to 8 hours. The rub will be almost liquid by the time it is done.
- Smoke on low heat at 165 for only 1 hour to 3 hours (depends on humidity or size of fish or until the internal temperature of the fish reaches 150 degrees.Â
- You can do this with more than 2 salmon fillets. Just increase the number of spices used.
Notes
You do not need to rinse the brine off the salmon before smoking.Â
It can take up to 2 - 3 hours for the salmon to finish smoking. The salmon is done when the temperature reaches 150 degrees.Â
- Category: easy
- Method: Smoker
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 207
- Sugar: 27g
- Sodium: 1202mg
- Fat: 5g
- Saturated Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 14g
Keywords: easy smoked salmon
Jenna says
Hi Joyce, The temperature for the salmon is correct. It all depends on the humidity in your area and the size of the fish. I did increase the cooking time to 1 to 3 hours.
Joyce says
for the easy smoked salmon your temperature for smoking the salmon is wrong we had to put it under the broiler to cook it the rest of the way . you have the temperature at 165 for 1 hour and it was still raw that's why we put it in the broiler. thank you for the recipe. from sew1thimble@gmail.com
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