How To Smoke Salmon - Easy & Tender Recipe (2024)

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Sep 01, 2022, Updated Jan 26, 2024

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The Best Smoked Salmon recipe ever! This easy recipe uses a quick dry brine and hot smoking process to get tender and flavorful smoke flavor (versus salmon jerky). And I’m not talking about lox, which uses cold-smoking techniques and a longer cure process. Discover how to make tender smoked salmon every time using this tried and true recipe.

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This easy smoked salmon recipe has given us the best results when catering events and does not need a wet brine, which adds more time to preparation. Read on for more details and our video tutorial.

Salmon is one of my favorite things to cook on the smoker or grill. But too often salmon gets a bad rap for being overcooked. Hot-smoked salmon is about setting a low temperature and not overcooking the salmon. Add a simple seasoning and you get the perfect salmon every time.

Recipe Highlights

  • Simple seasoning with Dijon mustard, salt, and pepper.
  • Source fresh salmon for the best flavor.
  • There is no need for a salmon brine using the Dijon mustard to form the pellicle.
  • You can use this same recipe for Steelhead, which is very similar to salmon. Follow our other recipe If you are smoking sockeye salmon which is a smaller salmon.

Table of Contents

  • Recipe Highlights
  • Recipe Ingredients
  • Preparation
  • Seasoning
  • How to Smoke Salmon
  • Frequently Asked Questions (FAQ)
  • Expert Tips
  • Storage and Reheating Instructions
  • What To Serve With Smoked Salmon
  • Wine Pairing for Smoked Salmon
  • Leftover Smoked Salmon Ideas
  • Smoked Salmon
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There’s a good reason that smoked salmon is one of the top requests we get for Ember & Vine catering events (our catering company). And we always hear the same comment over and over: that it’s the best salmon people have ever eaten. The secret? Using good quality salmon, and not overcooking it.

That’s it.

Recipe Ingredients

  • Salmon Filet – Buy an entire salmon filet for a crowd. We used a King Salmon, or Chinook Salmon, which is much thicker and requires a longer cooking time. If using a smaller variety like Coho or Sockeye then lower your cooking time as it will cook faster.
  • Mustard – Mustard acts as a binder for the seasoning.
  • Seasoning – We use kosher salt and coarse black pepper to allow the salmon flavor to shine.

Buying Salmon

The best salmon is going to be fresh and should have a vibrant pink color and little to no odor. Different types of salmon will have different levels of fat content, which changes the cooking time.

  • Farm Raised – This is salmon raised in a farm or open water pen. Often you’ll find that the fat content is much higher and they will be bigger. This is because they arguably don’t need to work as hard, so they slowly hang out in these large water pens. These are great for smoking as the fat content is very forgiving and makes for very tender and juicy salmon. Look for Columbia River King (King Salmon) or Atlantic salmon most commonly.
  • Wild-Caught Salmon – From the wild, this is salmon that has been swimming in its natural habitat. When you watch the videos of salmon swimming upstream you can see quickly why these are much leaner than their farmed cousins. These are great for grilling hot and fast, but can also be smoked. If you smoke a wild-caught, just know it may not have as much fat and will cook much faster. We prefer wild salmon for several reasons. The biggest reason is the flavor. Look for Columbia River King (otherwise known as Chinook), Coho, Copper River, Sockeye Salmon, and others.
  • Either way, it should be fresh — Smell it and check the eyes if buying a whole fish. It should not smell “fishy”, and the eyes should be relatively clear. An overly fishy smell or eyes that are glazed and frosted are indications of a not-so-fresh piece of fish.

Also, consider using an entire salmon fillet. Good salmon will go quickly with a crowd, and frankly having a multiple-pound salmon fillet on your smoker is an awesome conversation piece. Even if you’re cooking for a small family, there are excellent uses for any leftovers (see the end of this post for a few ideas!).

Preparation

  1. When buying your salmon fillet, ask the fish monger to take the pin bones out. These run along the top of the fish. These can be removed using tweezers yourself if the butcher or fish monger is unable to do it for you, but trust me, ask them to do it for you.
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  1. Trim off the belly, we find a natural line that contours the fish. This allows us to cook that separately as a snack. The belly has some cartilage and membrane that is easier to remove and then cook with the salmon.
  2. On the salmon skin side, be sure to use a knife against the scales, scraping it (not cutting it) to de-scale it. A lot of times this too is already done if you buy from a grocery store but default to that as a practice.
  3. Pat dry with a paper towel to remove the excess scales and bones from prep. Then you can season and smoke it.

Seasoning

The goal is dry brining and using Dijon mustard to form a pellicle (see below for more detail) on the surface of the fish. Start with a coating of Dijon mustard. Then add kosher salt and pepper over the flesh side. Alternatively, you can use our seafood seasoning as a dry rub for more flavor.

If seasoning in advance, season on a sheet tray and store covered with plastic wrap in your refrigerator until ready to cook.

The Pellicle is a layer, or coating of protein, that is most commonly found in wet-brined salmon. It helps to form a harder coating that allows the proteins to stay inside the salmon and still take on smoke.

How to Smoke Salmon

  1. Start by prepping your smoker to 225 degrees (F) using fruit wood (we find the best wood for salmon is cherry or apple wood).
  2. Place salmon on the smoker and close the lid. Smoke until it hits your desired internal temperature. For tender salmon, we cook it to 135 degrees Fahrenheit. You’ll see the salmon sweating out proteins, and you’ll see a nice red color start to form on the crust of the salmon. Check the temperature at the thickest part with an instant-read meat thermometer. You can also poke and pull apart the flaky salmon and make sure that the interior is pink and not translucent.
  3. The amount of time will vary when smoking, but a typical 2-pound filet should take roughly one hour.

Pro Tip: Start checking temperature early. The smaller the fillet, or if using wild caught, start checking the internal temperature as early as 30 minutes.

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The key to tender juicy salmon is cooking it at a low heat and paying close attention to the internal temperature using a good quality digital instant read thermometer.

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Frequently Asked Questions (FAQ)

What temperature should salmon be cooked to?

According to the USDA Salmon should be cooked to 145 degrees (F). If you are concerned about food safety, then cook the meat to the recommended temperature. However, we cook ours to an internal temperature no greater than 135 degrees because we trust our sourcing and know it is of high quality. Therefore we trust it cooked to medium.

Carry-over cooking will take the internal temperature of the salmon an additional 5 degrees.

How long to Smoke Salmon?

This will vary depending on the exact size of the salmon and the exact temperature of the smoker. For a 1 – 1 1/2pound salmon it should be done within the first hour. Always cook to temperature, not exact time.

Do I need to Brine Smoked Salmon?

No, you do not need to brine salmon for flavor or added moisture. Cooking it using this method will have incredibly flavorful and tender results. If you want to brine, keep it simple with kosher salt, water, and brown sugar. But it is not necessary.

How to Smoke Salmon on the Traeger or Pellet Smoker

Follow the same process as the recipe instructions. You can adjust the temperature down using smoke or 180 for more smoke flavor.

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Expert Tips

  • Portioning Filet: Prior to smoking if you want to pre-portion out the filet, run a sharp knife lengthwise along the salmon filet taking care to not cut through the skin. Then make small cuts horizontally. Then season and cook. When it is done, you can have your servings pulled right off using a spatula.
  • Steelhead: You can also use this recipe for steelhead, it will cook in the same way.

Storage and Reheating Instructions

The salmon will last for up to three days in the refrigerator.

If reheating leftovers the best method is the following.

  1. Preheat oven to 325 degrees F. Place a cookie drying rack inside a sheet tray. Pour a small amount of water into the bottom of the tray. Be sure the water doesn’t reach the salmon (this is just to add some humidity).
  2. Place salmon filets on the drying rack and cover with foil. Place in the preheated oven for up to 8 minutes. The water will help steam and keep the salmon tender.
  3. Remove and serve.

What To Serve With Smoked Salmon

Explore some of our favorite side dishes for salmon or check out all of our side recipes.

  • Garnish – We love adding freshly chopped parsley and a squeeze of grilled lemon over the top.
  • Roasted Potatoes – Crispy exterior and soft interior these potatoes are our number one side dish for salmon.
  • Grilled Vegetables – We love grilling a platter of vegetables when we do a whole filet as a great option for a family style layout.
  • Coleslaw – Since salmon is a richer flavor we like to offset that with an acidic side dish like our no-mayo coleslaw.

Wine Pairing for Smoked Salmon

Hands down Pinot Noir is the most popular pairing for Salmon. Pinot Noir, especially from Oregon, has a lovely silky texture, with bright red fruit characteristics (cherry, strawberry and raspberry), often displaying earthy and spiced notes, with mild tannins. These characteristics are a fantastic match for the uniquely sweet flavors of Salmon and its silky textures. Pinot is not an over the top wine, nor is salmon an over the top protein (so long it’s prepared simply).

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Plus they also say what grows together goes together. Pacific NW Salmon + Oregon Pinot Noir. You betcha!

Of course, there are dozens and dozens of wines that pair well with salmon but Pinot is a classic for a reason.

Leftover Smoked Salmon Ideas

This is a great recipe to make and then add the salmon to any salad or pasta dish. Some additional ideas:

  • Salmon Dip (spread)
  • Smoked Salmon and Dungeness Crab Cakes
  • Salmon Benedict

**This post was originally published in July, 2017, and updated in August 2022 with new photos and answering frequently answered questions.

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Mary (a certified sommelier and recipe developer) and Sean (backyard pitmaster) are co-authors of the critically acclaimed cookbook, Fire + Wine, and have been creating content for the IACP nominated website Vindulge since 2009. They live in Oregon on a farm just outside Portland.

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Smoked Salmon

By Mary Cressler | Vindulge

Perfect Smoked Salmon. Recipe and video for fresh smoked salmon fillet. Secrets to juicy and tender salmon. Comes with wine pairing recommendations.

Prep: 5 minutes mins

Cook: 1 hour hr

Resting Time: 10 minutes mins

Total: 1 hour hr 15 minutes mins

Servings: 4 servings

Save RecipePin RecipeRate RecipePrint Recipe

Ingredients

  • 1 ½ pounds salmon fillet, pin bones removed,, We recommend using King Salmon (Chinook).
  • 1 tablespoon Dijon mustard
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh ground pepper

Instructions

  • Preheat Smoker: Set smoker to 225 degrees using fruit wood (like cherry or apple).

  • Season Salmon: Coat the flesh side of salmon with the Dijon mustard, and then season with salt and pepper.

  • Smoke Salmon: Place on smoker and cook until the internal temperature of the salmon reaches 135 degrees (F). If you don’t have a thermometer you can pull back the flesh and make sure the inner portion is pink and not translucent.

  • Rest and Serve: Remove from smoker and let sit for 10 minutes. Slice and serve.

Video

Notes

Catering hack: Before smoking if you want to pre-portion out the filet, run a sharp knife lengthwise along the center of the salmon filet, taking care to not cut through the skin. Then make small cuts horizontally. Then season and cook. When it is done, you can have your servings pulled right off.

Nutrition

Calories: 322kcal | Carbohydrates: 1g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 31mg | Sodium: 599mg | Potassium: 266mg | Fiber: 1g | Sugar: 1g | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Mary Cressler | Vindulge

Prep Time: 5 minutes minutes

Cook Time: 1 hour hour

Resting Time: 10 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Course: Entree

Cuisine: American, bbq, seafood

Servings: 4 servings

Calories: 322

Keyword: easy smoked salmon, how to smoke salmon, smoked salmon fillet, smoked salmon recipe, the best smoked salmon

Like this recipe? Leave a comment below!

Categorized as:

Food, , Recipes, Red Wines, Seafood, , Wine

How To Smoke Salmon - Easy & Tender Recipe (12)

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About Mary

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How To Smoke Salmon - Easy & Tender Recipe (2024)

FAQs

How do you keep salmon moist when smoking? ›

Smoke salmon at temperature between 150-180 F, until it reaches internal temperature of 135-140 F. The lower you are able to keep the smoker temperature, the better, this way the salmon will remain moist and won't overcook. But on the other side lower smoker temperature will take longer time to cook the fish.

What happens if you don't brine salmon before smoking? ›

The first and most important step before you smoke fish is to brine it for at least 2 hours and preferably 6 to 10 hours. Brining fish before smoking it prevents it from drying out. Soaking it in a brine made with a combination of water and seasoning will also infuse it with flavor.

How many hours should you smoke salmon? ›

Smoke your salmon for 3-4 hours, at 225 degrees Fahrenheit until it reaches an internal temperature of 145 degrees Fahrenheit.

Do you have to brine salmon before you smoke it? ›

The key is dry brining and letting the surface of the fish dry well before you smoke it. With your average coho or sockeye, this will provide nice, thick chunks of oily smoked salmon (the thick parts of the filets), and drier, thinner pieces (the section near the tail).

How do you keep fish moist when smoking? ›

We recommend curing fish with a dry rub before hot smoking to create a crust (or bark), and a wet brine before cold smoking to retain moisture in the longer cook.

What is the white stuff coming out of my salmon while smoking? ›

Albumin is a liquid protein that solidifies when the fish is cooked, seeping out as the muscle fibers contract under heat, becoming thick and a bright white. Think of your salmon as a wet towel being rung out. The wringing is the heat and the water being pushed out is that white stuff you're seeing.

What is the best temp to smoke salmon? ›

Pat the salmon very dry on both sides. Place the salmon on a parchment-lined baking sheet or similar surface to where you can carry it out to the smoker easily. Heat your smoker nice and low—150 to 170°F is ideal, but can be difficult to maintain; 200°F is attainable, what we use, and will give you delicious results.

How long to leave salmon in brine before smoking? ›

This time can vary depending on the thickness of your salmon filets. Leave the salmon in the smoked salmon brine for 8 hours if the filets are thin. If you have an average thickness filet, aim for around 10 hours. Finally, if you have quite thick filets, plan to brine them for a total of 12 hours.

What happens if you don't rinse salmon before cooking? ›

You rinse the salmon.

The USDA cautions: “do not rinse raw fish, seafood, meat, and poultry. Bacteria in these raw juices can splash and spread to other foods and surfaces. Cooking foods thoroughly will kill harmful bacteria.”

Should I use foil when smoking salmon? ›

Wrap a baking sheet (big enough for the salmon to fit on) with tin foil and spray it with nonstick cooking spray. Place the salmon on it, then place it in the smoker. Place the meat probe inside the thickest part of the fish and smoke it for 1 hour and 10 minutes or until the internal temperature reaches 145 degrees F.

How do you know when salmon is done smoking? ›

Smoker Temperature and Meat Pull Temperature

Harold McGee gives a recommended internal temperature range of 120-135°F (49-57°C) for fish because that is the point when its tender protein begins to firm and turn opaque, yet is still juicy. Higher temperatures will yield a salmon fillet that is too dry.

What is the best wood for smoking salmon? ›

The best wood for smoking salmon are hardwoods. Some of the best options include cedar, alder, apple, lemon, and cherry. Smoked salmon is one of the best fish dishes to make with your smoker. There is nothing quite like smoked salmon sandwiches or bagels, especially during the summer season.

What happens if you don't brine fish before smoking? ›

The solution is to make it yourself and it isn't difficult at all. It's a mystery to me why there are so many people smoking without brining salmon first. Sure, the brining process takes several hours, but skipping this step leads to the fish being dry and lacking flavor.

What do you put on fish before smoking? ›

Wet Brine. Both the wet and dry brine methods work great for preparing fish to smoke. The main difference is how the brine is constructed and how the salt is incorporated. By dry brining, you are pulling moisture from the fish and curing with the ingredients, effectively kick-starting the preservation process.

Why is my smoked salmon so dry? ›

Smoker Temperature and Meat Pull Temperature

Higher temperatures will yield a salmon fillet that is too dry.

How do you keep salmon from drying out? ›

Olive oil, butter, or even a sauce can serve as a protective barrier between the salmon and the heat, allowing it to cook without losing too much moisture. Herbs, vegetables, and lemon slices can also be used to to fillets as they cook.

Should you use water when smoking salmon? ›

Many people prefer to soak the wood chips in water for about half an hour before using. This accomplishes 2 things: One, the chips will burn longer and are less prone to flare up; and two, the water will add humidity to the smoke chamber enabling the heat to penetrate the fish more efficiently.

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