Smoked salmon is a culinary showstopper that delivers deep flavor with minimal effort. Whether you’re hosting brunch or prepping protein for the week, this savory smoked fish is a must-have in your recipe arsenal. The magic lies in the simple dry brine and slow smoking process that locks in rich flavor while preserving the salmon’s buttery texture. Perfect for hot smoking on a pellet grill, this method guarantees melt-in-your-mouth results every time.
Table of Contents
Why You’ll Love This Recipe
- Easy step-by-step process, ideal for beginners
- Perfect balance of salty-sweet flavor
- Great for meal prep—serve hot or cold
- High in omega-3s and protein
- Flexible: use Atlantic, Coho, Sockeye, or King salmon
- A hit for breakfast, lunch, or appetizers
Smoked Salmon
Equipment
- – Pellet smoker
- – Thermometer
- – Baking sheet or wire rack
Ingredients
- #### Dry Brine
- – 4 cups brown sugar
- – 1 cup kosher salt
- #### Seasoning
- – 3 tsp garlic powder
- – 3 tsp onion powder
- – 3 tsp kosher salt
- – 3 tsp dried parsley
- #### Salmon
- – 5 lbs salmon fillets 4–5 pieces
Instructions
- ### Instructions
- Mix dry brine ingredients.
- In a rimmed pan, layer half of the brine. Add salmon, then cover with remaining brine. Cover and refrigerate overnight.
- Rinse salmon under cold water. Pat dry. Refrigerate for 2–3 hrs until tacky.
- Mix seasoning and rub onto salmon.
- Preheat smoker to 180°F. Smoke salmon for 2 hrs or until internal temp is 135–145°F.
- Let cool 1 hr. Serve or refrigerate.
Notes
– For a spicier version, add chili flakes to the rub.
– Serve with crackers, bagels, or mixed greens.
Ingredients
Dry Brine:
- 4 cups brown sugar (packed)
- 1 cup kosher salt
Seasoning Mix:
- 3 tsp garlic powder
- 3 tsp onion powder
- 3 tsp kosher salt
- 3 tsp dried parsley
Fish:
- 5 lbs salmon (filleted into 4–5 portions)
Optional: lemon wedges, cracked black pepper, dill for garnish
Instructions
- Brine Overnight
- Mix brown sugar and kosher salt.
- In a large pan, sprinkle half of the brine. Lay salmon fillets skin-side down.
- Cover with remaining brine, wrap tightly, and refrigerate overnight (8–12 hrs).
- Rinse and Dry
- Rinse salmon under cold water to remove brine. Pat dry with paper towels.
- Place on a rack or baking sheet in the fridge for 2–3 hours until surface becomes tacky (pellicle formation).
- Season and Smoke
- Combine seasonings. Rub gently over the dried salmon surface.
- Preheat smoker to 180°F.
- Place salmon directly on grates. Smoke for 2 hours, or until internal temp reaches 135–145°F.
- Cool and Serve
- Let cool for 1 hour. Serve immediately or refrigerate up to 10 days.
Recipe Details
- Prep Time: 20 minutes (plus 12 hrs brine + 2–3 hrs drying)
- Cook Time: 2 hours
- Total Time: ~16 hours
- Servings: 6–8 portions
Nutrition Facts (per serving – approx.)
- Calories: 573
- Protein: 38g
- Carbohydrates: 78g
- Fat: 12g
- Sugar: 77g (based on full brine absorption; actual sugar intake will be lower)
- Sodium: 8329mg (see note above)
Tips & Variations
- Pellicle is key: It helps smoke adhere properly—don’t skip the drying step!
- Don’t overcook: Use a probe thermometer for accuracy. 145°F max.
- Flavor twist: Add cracked pepper, maple syrup, or smoked paprika to seasoning.
- Wood pellets: Try alder, cherry, or maple for a mild, sweet smoke.
Serving idea: Flake smoked salmon over salads, mix into pasta, or add to your brunch spread with bagels and capers.
FAQs
Q: Can I use frozen salmon?
Yes! Thaw it completely and pat dry before brining.
Q: Can I cold smoke this recipe?
No. This is a hot-smoked salmon recipe only. Cold smoking requires a different process and temperature control.
Q: How long does smoked salmon last?
Up to 10 days in the fridge if stored in an airtight container.
Conclusion
Smoked salmon isn’t just a recipe—it’s a ritual. From the dry brine to the slow smoke, every step is designed to build flavor, texture, and satisfaction. Whether you’re a weekend warrior or seasoned pitmaster, this smoked salmon will earn its place on your grill—and in your fridge—all year long.