How to Smoke Salmon

a photo of several salmon filets that have been smoked and seasoned

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Smoked salmon is a delicious and versatile dish that can be enjoyed as a snack, appetizer, or part of a main course. Learn how to make your own smoked salmon at home with our easy-to-follow recipe and video tutorial below.

Prep Time10

Cook Time3

Brining Time and Resting Time12 5

Total Time15 15

Course: Over 500 Family Dinner Recipes Ideas

Keyword: APPETIZER, brine, fish, main dish, salmon, seafood, smoked, traeger

Servings:

Author: Carrian Cheney

Equipment

Ingredients

Dry Brine

1/2 Cup Kosher Salt
1 Cup Brown Sugar
1 ½ teaspoons Black Pepper

Smoked Salmon

2 Pounds Salmon Filets
1 Tablespoon Dijon Mustard
1/4 Cup Butter softened
3 Tablespoons Brown Sugar
1 ½ teaspoons Dill dried
1/2 teaspoon Smoked Paprika
1 ½ teaspoons Salt
1 teaspoon Black Pepper
Maple Syrup for basting

US Customary - Metric

Instructions

For the Brine

In my experience, large filets of salmon need up to 8 hours of brining. For small filets, give yourself at least 20 minutes in the brine but preferably an afternoon. Mix the dry brine together.
1/2 Cup Kosher Salt, 1 Cup Brown Sugar, 1 ½ teaspoons Black Pepper
Lay a piece of plastic wrap down and sprinkle the brine. Lay the flesh of the fish on top and wrap tightly. Carry the salmon to the refrigerator and cure for 4–6 hours.
2 Pounds Salmon Filets
Take your fish and rinse off the dry brine then pat dry with paper towels.
Set the fillets on your cooling rack, skin side down and place in the fridge overnight, uncovered. You want the surface of the fish to develop a shiny skin called a pellicle.

For the Salmon

In a small bowl, combine mustard, butter, brown sugar, dill, salt, pepper, smoked paprika, salt and pepper to form the rub.
1 Tablespoon Dijon Mustard, 1/4 Cup Butter, 3 Tablespoons Brown Sugar, 1 ½ teaspoons Dill, 1/2 teaspoon Smoked Paprika, 1 ½ teaspoons Salt, 1 teaspoon Black Pepper
Spread the seasoning mix onto the surface of the fish, focusing on the flesh side of the raw salmon.
Smoke your salmon, skin side down for 3-4 hours at 225, basting with maple syrup occasionally after an hour, until it reaches an internal temperature of 145 degrees Fahrenheit.
Maple Syrup
When it reaches an internal temperature of 135-145 degrees Fahrenheit, pull the salmon from the smoker and allow it to rest on a cooling rack for 5-10 minutes before serving.

Video

Nutrition