How to Smoke Salmon Recipe [+Video]

Smoked salmon is a delicious and versatile dish that can be enjoyed as a snack, appetizer, or part of a main course. Learn how to smoke salmon at home with our easy-to-follow recipe and video tutorial below.

We start this recipe with a dry brine that loads the salmon fillets with flavor and prepares them to soak in all the smoky flavor. This is a hot-smoked salmon recipe made on a wood pellet smoker.

We have covered all our bases when it comes to salmon here on the blog. We have air fryer salmon, grilled salmon, baked salmon, salmon in a salad, salmon bowls and stuffed salmon. We have been working on a smoked salmon recipe for years, and we have finally nailed it!

Ingredients for Smoked Salmon

Aside from the salmon filets, you’ll need just a few ingredients for the dry brine rub and then a few ingredients for the seasoning mix you rub all over it before smoking it. Here is what you will need:

Dry Brine

• Kosher Salt: adds flavor
• Brown Sugar: adds sweetness and flavor
• Black Pepper: adds flavor and tiny bit of heat

Smoked Salmon

• Salmon Filets: You can get smaller individual filets or get one big filet and then slice it into servings afterward
• Dijon Mustard: adds flavor
• Butter: adds rich flavor and helps keep the salmon moist
• Brown Sugar: adds a little sweetness and helps caramelize the outside of the salmon
• Dill: I almost always prefer fresh herbs for recipes, but for this one, I prefer dried dill.
• Smoked Paprika: adds more smoky flavor
• Salt and Black Pepper: adds flavor
• Maple Syrup: used to baste the fillets as they smoke

The measurements for each ingredient can be found in the recipe card at the end of the post.

What is the Best Salmon for Smoking?

I always look for farm-raised salmon when it comes to smoking. They tend to have a higher fat content which helps them stay tender and flaky through the smoking process. King salmon is my go-to. Coho or Atlantic salmon is my backup. You want to avoid really lean salmon like sockeye salmon.

Why Brine Salmon

This brining process will eliminate some of the moisture from the inside of the fish while simultaneously infusing it with salt, which will help preserve the salmon and its moisture and help create a pellicle (see section below).

What is a Pellicle?

A pellicle is a thin layer of protein that forms on fish or poultry that keeps protein inside the salmon while helping the salmon take on the smoke. This process will allow smoke to better adhere to the surface of the meat during the smoking process.

How Long to Dry Brine Salmon Before Smoking?

Allow at least 20 minutes and up to 24 hours for the brining solution to penetrate the fish. Using small filets means that you can get away with 1-3 hours, but using whole filets that are 3-5 pounds will take longer.

Can You Dry Brine Salmon Too Long?

Unfortunately, yes, you can brine any meat, but especially fish for too long. Smoked salmon brine has a lot of salt in it, so leaving the fish in the fridge for longer than 48 hours will lead to an unbearably salty flavor and unsavory texture.

How to Smoke Salmon

Sometimes cooking salmon can seem a little overwhelming, but I swear it doesn’t need to be! I’m here to walk you through each step so that it turns out perfect every time. Here are the steps:

For the Brine

1. Mix: Add all the ingredients for the brine to a small bowl and stir to combine.
2. Wrap: Lay a piece of plastic wrap down on the counter and sprinkle the dry rub all over it. Lay the pieces of piece flesh side down on the dry rub and then wrap tightly in the plastic wrap.
3. Refrigerate: Place the wrapped salmon in the fridge and let it cure for 4-6 hours.
4. Rinse: Remove the salmon from the fridge, rinse of the dry brine and pat the fish dry with paper towels.
5. Rest: Place the fillets on a cooling rack skin side down and place it in the fridge overnight so that the pellicle can form.
   • PRO TIP: Be sure to put the fish on a wire rack! You want air to circulate well all around the fish.

For the Salmon

1. Combine: Add all the ingredients for the butter mixture into a small bowl and stir to combine.
2. Rub: Spread the mixture all over the flesh side of each salmon filet.
3. Preheat: Set your Traeger pellet smoker to 225 degrees F. Place the salmon on the grill grates of the smoker skin side down for 3-4 hours.
4. Baste: Using a pastry brush, baste the salmon after an hour with maple syrup. Baste another time or two as it finishes smoking.
5. Rest: When the internal temp reaches 145 degrees F, remove from the smoker and allow it to rest on a cooling rack for 5-10 minutes before serving.

The complete recipe can be found in the recipe card down below so keep scrolling for all the details. You can also save or print the recipe there.

Now Watch How These Steps are Done…

What Temperature Should Salmon Be Cooked To?

The USDA recommends 145 degrees Fahrenheit. If you are concerned about food safety, then cook the meat to the recommended temperature. However, many cook salmon to an internal temperature no greater than 135 degrees because if you trust your sourcing and know it is of high quality you can cook the meat to medium.

What is the Best Wood for Smoking Salmon?

Apple, cherry and pecan wood pellets are great choices though I also love maple or a combination of woods.

How to Serve Smoked Salmon

Smoked salmon is great because it can be a main dish or a delicious appetizer or snack.

The classic way to serve smoked salmon is with thin crackers and cream cheese. You can also add elements like sliced onions, fresh herbs, or lemon wedges which really brightens up the dish.

Want a fun night with friends? Place the crackers, cream cheese, and smoked salmon on a cutting board, and let your family or guests enjoy building their own creation.

Storing and Reheating

Leftover salmon should be stored in an airtight container in the fridge. It will keep for up to 3 days.

You can eat salmon either cold or hot. I like to keep salmon cold and flake it into a salad for lunch. You can also reheat it, the best way is to use the oven. Place a wire cooling rack on a baking sheet and add a little water to the baking sheet. Place the salmon on top of the cooling rack and heat in the oven preheated to 325 degrees F for 5-10 minutes depending on the size of your fillets.

This easy smoked salmon recipe is a delicious and versatile dish that can be enjoyed on its own or incorporated into various recipes. Learn how to make your own smoked salmon at home with this easy and flavorful recipe. The combination of sweet and smoky is irresistible!

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