Smoked salmon is a classic dish that delivers rich flavor, silky texture, and unbeatable aroma. Whether you’re serving it as a showstopping brunch centerpiece, a protein-packed snack, or slicing it for a smoked salmon bagel sandwich, this easy smoked salmon recipe will walk you through every step—from dry brine to smoky perfection.

Table of Contents

💛 Why You’ll Love This Recipe

Simple ingredients – Everything you need is likely in your pantry
Deep smoky flavor – Perfectly balanced, not overpowering
Meal prep-friendly – Enjoy it all week long in salads, sandwiches, and more
Customizable – Works for hot or cold smoking methods
Better than store-bought – No added preservatives, just pure flavor

🧂 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

Salmon

5 lbs salmon (cut into portions; Coho, sockeye, or Atlantic preferred)

🔥 Instructions

1. Dry Brine the Salmon

In a bowl, mix brown sugar and kosher salt to create the dry brine.
In a rimmed pan, sprinkle half of the brine on the bottom.
Place salmon fillets skin-side down on the brine.
Cover the top of the salmon with the remaining brine.
Wrap tightly and refrigerate overnight (8–12 hours).

2. Rinse & Dry

Rinse the brine off the salmon thoroughly under cold water.
Pat dry with paper towels.
Place fillets on a clean tray or wire rack.
Let rest uncovered in the fridge for 2–3 hours until the surface feels tacky. This forms the pellicle—a key step for smoke adhesion.

3. Season the Salmon

Combine garlic powder, onion powder, kosher salt, and dried parsley.
Rub the seasoning mixture evenly over the fillets.

4. Smoke the Salmon

Preheat your smoker to 180°F (82°C).
Use mild-flavored wood like apple, cherry, alder, or pecan.
Place salmon directly on the smoker grates.
Smoke for approximately 2 hours, or until the internal temperature reaches 135–145°F.

5. Cool & Serve

Let salmon cool on a rack for 1 hour.
Serve warm, or refrigerate and enjoy chilled for up to 10 days.

🕒 Recipe Details

Prep Time: 15 minutes (plus overnight brine + drying)
Cook Time: 2 hours
Total Time: ~15–18 hours
Servings: 10 (from 5 lbs of salmon)
Estimated Cost: $25–$35 depending on salmon variety

🧮 Nutrition Facts (Per Serving)

Note: Brine is not fully consumed, so actual sodium/sugar is lower.

Calories: 573 kcal
Protein: 38g
Carbohydrates: 78g
Sugar: 77g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 104mg
Sodium: 8329mg
Potassium: 1049mg
Iron: 2.2mg

🔧 Tips & Variations

Form the pellicle: This sticky outer layer helps smoke cling better. Don’t skip the drying step!
Choose your wood wisely: Apple, cherry, or alder create mild, slightly sweet smoke ideal for fish.
Slice thin: For serving, slice cold smoked salmon thinly against the grain for the best texture.
Cold smoking variation: Use a cold smoker under 80°F for lox-style salmon. (Requires longer brine and curing.)
Flavor twist: Add black pepper, lemon zest, or dill to the seasoning mix for extra dimension.

Smoked Salmon – Easy & Flavorful

Smoked salmon made easy! With a simple dry brine and seasoning mix, this step-by-step guide helps you create flavorful smoked salmon on any pellet grill or smoker.

Print Recipe Pin Recipe

Prep Time 7

Cook Time 8

Total Time 15

Course Appetizer, Main Course

Cuisine American, BBQ

Servings 10 salmon

Calories 573 kcal

Equipment

– Rimmed tray or pan
– Wire rack (optional for drying)
– Smoker or pellet grill
– Meat thermometer

Ingredients

– 4 cups brown sugar
– 1 cup kosher salt
– 3 tsp garlic powder
– 3 tsp onion powder
– 3 tsp kosher salt
– 3 tsp dried parsley
– 5 lbs salmon fillets skin-on

Instructions

Mix brown sugar and kosher salt in a bowl.
In a pan, spread half the brine, place salmon skin-down, then cover with remaining brine.
Cover and refrigerate overnight (8–12 hours).
Rinse brine off under cold water, pat dry.
Place salmon on tray; let sit uncovered in fridge for 2–3 hours until tacky.
Mix seasoning and rub onto salmon.
Preheat smoker to 180°F. Use apple, cherry, or alder wood.
Smoke salmon for ~2 hours, or until internal temp reaches 135–145°F.
Let cool 1 hour. Serve or refrigerate for up to 10 days.

Notes

-Don’t skip the drying step—it creates the pellicle
– Alder, apple, or cherry wood gives the best flavor
– Store leftovers wrapped tightly for up to 10 days

Keyword pellet grill salmon, smoked salmon, traeger smoked salmon

❓ FAQs

What’s the difference between hot-smoked and cold-smoked salmon?
Hot-smoked salmon is fully cooked at 135–145°F. Cold-smoked is cured and smoked below 80°F, giving it a silky, raw texture like lox.

Can I use frozen salmon?
Yes—just thaw fully and pat dry before brining.

How long does smoked salmon last in the fridge?
Properly wrapped, it keeps up to 10 days in the refrigerator.

Can I freeze smoked salmon?
Yes! Freeze in airtight portions for up to 2 months. Thaw in the fridge before serving.

Do I need to remove the skin?
No, leave the skin on during smoking. It helps keep the fish moist and makes it easier to handle.

🍽️ Conclusion

This smoked salmon recipe brings together the rich flavor of fresh fish and the subtle magic of wood smoke. Whether you’re a first-time smoker or a seasoned backyard pitmaster, you’ll love how easy and rewarding this method is. Serve it with bagels and cream cheese, add it to salads, or just eat it straight from the fridge—either way, it’s a winner.

Smoked Salmon

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