Description
Learn how to smoke salmon in a smoker with this step-by-step guide. Perfectly flavored and moist smoked salmon, ideal for meals, appetizers, or special occasions.
Ingredients
Scale
- 2 lbs fresh salmon fillets (wild-caught preferred)
- 1 cup kosher salt
- 1 cup brown sugar
- Optional: 1 tsp black pepper, 1 tsp paprika, zest of 1 lemon, fresh dill sprigs
- Wood chips (alder, hickory, or applewood)
Instructions
- Remove pin bones from salmon fillets, rinse with cold water, and pat dry.
- In a bowl, mix kosher salt and brown sugar. Add optional spices or zest if desired.
- Rub the dry brine over the salmon, ensuring even coverage.
- Place the salmon on a tray, cover, and refrigerate for 8–12 hours to cure.
- Preheat the smoker to 175°F. Soak wood chips for 30 minutes, then add to the smoker.
- Rinse the brine off the salmon, pat dry, and let sit for 30 minutes to form a pellicle.
- Place the salmon on a cooling rack over a drip pan and smoke for 2–4 hours, or until the internal temperature reaches 145°F.
- Remove from the smoker, let cool slightly, and serve or store as desired.
Notes
- Details: Adjust smoking time based on fillet thickness. Thinner fillets may require less time.
- To store, refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.
- Prep Time: 10 minutes (plus 8–12 hours brining)
- Cook Time: 2–4 hours
- Category: Seafood
- Method: Smoking
- Cuisine: American
Keywords: how to smoke salmon in a smoker, smoked salmon recipe, smoked seafood, brined salmon, smoked fish