If you are looking for an easy and flavorful way to cook salmon, this Smoked Salmon recipe is one of the best methods you can try. The smoker gives the salmon a rich smoky flavor while keeping the fish tender, flaky, and incredibly juicy.
Smoking salmon may sound intimidating at first, but it is actually very simple once you get started. With just a few basic ingredients and a smoker, you can make restaurant-quality salmon right in your own backyard.
This recipe is perfect for weeknight dinners, summer cookouts, meal prep, or even special occasions. The combination of smoky flavor, buttery salmon, and simple seasonings creates a meal that tastes impressive without requiring complicated steps.
One of the best things about smoked salmon is how versatile it is. You can keep the seasoning simple or customize it with your favorite spice blends, marinades, or glazes. Whether you serve it with vegetables, rice, salads, or sandwiches, smoked salmon always feels like a satisfying meal.
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Why This Works
- The smoker adds incredible flavor to the salmon
- Easy recipe with minimal prep work
- Perfectly flaky and juicy texture
- Great for meal prep and leftovers
- Works with many different seasonings
- High in protein and healthy fats
- Perfect for backyard cookouts
- Simple enough for beginners
Ingredients Needed for Smoked Salmon
- 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.
Substitution Tips
- Oil: Use avocado oil, light olive oil, or cooking spray to reduce WW points.
- Sugar-free: Skip the brown sugar or sub in a sugar-free sweetener for a smoky-sweet finish.
- Seasoning: Try Cajun rub, lemon pepper, or an everything bagel-style blend.
- Fish: This method also works for steelhead trout or arctic char.
How to make Smoked 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.
Pro Tips for the Best Smoked Salmon
- Use salmon fillets that are similar in thickness for even cooking
- Pat the salmon dry before seasoning for better texture
- Avoid overcooking or the salmon may dry out
- Use a meat thermometer for the most accurate results
- Apple and alder wood pair especially well with seafood
- Let the salmon rest a few minutes before serving
- Keep the smoker lid closed as much as possible during cooking
Storage
Store leftover smoked salmon in an airtight container in the refrigerator for up to 3 days.
You can also freeze smoked salmon for up to 2 months. Wrap the salmon tightly in plastic wrap and place it in a freezer-safe container before freezing.
Reheat gently in the oven, air fryer, or microwave to prevent drying out.
Serving Suggestions
Smoked salmon pairs well with:
- roasted vegetables
- Instant Pot Jasmine Rice or quinoa
- Caesar salad
- Air Fryer Baked Potatoes
- Blackstone Asparagus
- garlic green beans
- Italian Pasta Salad
- sandwiches and wraps
You can also flake leftover smoked salmon into salads, omelets, or rice bowls for easy meals throughout the week.
Craving more smoky recipes? Try How to Smoke Cheese (Using Smoker Tube), Traeger Smoked Asparagus, or Spicy Smoked Chicken Thighs - Ninja Foodi Grill for your next smoker session!
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
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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
- Category: Easy
- Method: Smoker
- Cuisine: American
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.
- 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.
It can take up to 2 - 3 hours for the salmon to finish smoking. The salmon is done when the temperature reaches 150 degrees.
Nutrition
- Serving Size: 1
- Calories: 207
- Sugar: 27g
- Sodium: 1202mg
- Fat: 5g
- Saturated Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 14g
Arin says
3 hours MINIMUM. Expect 3 hours.
but still delicious 😋
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