How to Smoke Salmon Recipe (+Video)

Smoked salmon is a delicious and versatile dish that can be enjoyed as a snack, appetizer, or as part of a main course. Learn how to smoke salmon at home using the simple recipes and video tutorials below.

This recipe begins with a driveline where you stuff salmon fillets with flavor and prepare to soak in all the smoky flavors. This is a recipe for hot smoked salmon made by wooden pellet smokers.

As for the salmon on my blog, I’ve covered all the bases. Air Fryer salmon, grilled salmon, grilled salmon, and salads include salmon, salmon bowls and stuffed salmon. We’ve been working on smoked salmon recipes for years and finally we’ve nailed it!

Smoked salmon ingredients

Aside from the salmon filet, rubbing dry brine requires only a few ingredients, and a few ingredients for the seasoning mix that rubs it before smoking. This is what you need:

Driveline

Kosher Salt: Add Flavor Brown Sugar: Add Sweet and Flavor Black Pepper: Add Flavor and a Little Heat

Smoked salmon

Salmon filet: You can get individual filets, get one large filet, then slice Dijon mustard into servings. Add flavoured butter: Add a rich flavor to keep the salmon moist brown sugar, add a bit of sweetness, and help to caramelize the outside of the salmon dill. Smoked Paprika: Add smoky flavor and black pepper: Add flavored maple syrup: Used to bake fillets when smoking

Measurements for each ingredient can be found on the recipe card at the end of the post.

What is the best salmon for smoking?

When it comes to smoking, I’m always looking for farm-grown salmon. They tend to have a high fat content that helps to remain soft and flakes throughout the smoking process. King salmon was my request. Coho or Atlantic Salmon is my backup. You want to avoid really lean salmon like socky salmon.

Why Brine Salmon

This salting process eliminates some of the moisture from the inside of the fish and injects salt at the same time. This helps to maintain the salmon and its moisture and create pellicles (see the section below).

What is a pellicle?

Pelicles are a thin layer of protein that forms in fish and chicken, which keeps the protein in the salmon while helping the salmon take on the smoke. This process allows smoke to adhere better to the surface of the meat during the smoking process.

How much do you dry brine salmon before smoking?

To allow the fish to penetrate, allow salt water to infiltrate, allow it to take at least 20 minutes, up to 24 hours. Using a small fillet means you can get away in 1-3 hours, but using a whole 3-5 pound fillet takes time.

Can I dry salted salmon for a long time?

Unfortunately, yes, you’re salted in any meat, but the fish in particular are too long. Smoked salmon brine contains a lot of salt, leaving fish in the fridge for more than 48 hours will create an unbearably salty flavor and an unpleasant texture.

How to smoke salmon

Sometimes cooked salmon may seem a bit overwhelming, but I swear it doesn’t have to be! I take each step here to make sure it’s perfect every time. Here are the steps:

For salt water

Mix: Add all the ingredients for the salted water to a small bowl and mix. Wrap: Place plastic wrap on the counter and sprinkle with a dry rub. Place the meat portion of the piece on a dry rub and wrap it tightly in plastic wrap. Refrigerate: Place the wrapped salmon in the fridge and let it harden for 4-6 hours. Rinse: Remove salmon from the fridge, rinse with dried salted water, and dry the fish with a paper towel. Break: Place fillets on the skin side of the cooling rack and place in the fridge overnight so that pellicles can form. Pro Tip: Place your fish on a wire rack! You want the air to circulate well around the fish.

For salmon

Combine: Add all the ingredients from the butter mixture to a small bowl and mix. Scrub: Spread the mixture throughout the body of each salmon filet. Preheat: Set Traeger Pellet Smoker to F 225°F. Place salmon on the grates on the smoker’s skin for 3-4 hours. Baste: Using a pastry brush, bake the salmon in maple syrup after an hour. Baster one or two when smoking ends. Rest: Once the internal temperature reaches 145 degrees Fahrenheit, remove it from the smoker and rest in a cooling rack for 5-10 minutes.

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

Now, see how these steps are done…

What temperature should the salmon be cooked?

The USDA recommends 145 degrees Fahrenheit. If you are concerned about food safety, cook the meat to the recommended temperature. However, many people cook salmon below 135 degrees. This is because trusting sourcing and knowing it is of high quality allows you to cook meat to medium level.

What is the best wood to smoke salmon?

Pellets from Apple, Cherry and Pecan Wood are also great options, although I love maple and wood combinations.

How to serve smoked salmon

Smoked salmon is great as 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 such as sliced ​​onions, fresh herbs, lemon wedges and more.

Want to have a fun night with friends? Place crackers, cream cheese and smoked salmon on the chopping board to help families and guests enjoy creating their own pieces.

Storage and reheat

The remaining salmon should be stored in an airtight container in the fridge. It will last for up to 3 days.

You can eat either cold or hot salmon. I like to keep the salmon cold and flake them into the salad for lunch. It can also be reheated. The best way is to use an oven. Place a wire cooling rack on the baking sheet and add a little water to the baking sheet. Place the salmon on a cooling rack and heat in an oven preheated to 325°F for 5-10 minutes depending on the size of the fillet.

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

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