Easy Smoked Salmon Recipe

smoked salmon on a white platter with lemon circles.

5 from 31 votes

Easy Smoked Salmon Recipe

Smoked salmon is a delicious indulgence that's easy to make and will definitely impress your guests. It has a rich flavor, buttery texture, and smoky aroma that will make it a delicious addition to your dinner table or perfect for snacking on game day.

Prep Time5

Cook Time1 30

Resting Time15

Total Time1 50

Course: Entree

Cuisine: American

Servings:

Calories: 249kcal

Author: Chef Ryan Littley

Equipment

Ingredients

1.5 lbs sockeye salmon side 1-2 lbs per side
2 teaspoon kosher salt you can cut this back to 1 teaspoon if you're watching your salt intake.
1 teaspoon garlic powder
1 teaspoon brown sugar
½ teaspoon white pepper

Instructions

Add the kosher salt, brown sugar, garlic powder and white pepper to a small bowl. Mix well to combine.
Prepare your salmon by placing it skin side down on a piece of aluminum foil. Spray the foil with cooking spray before placing the salmon on the foil. This will keep the salmon from sticking to the foil, making it easier to remove.
Pat the salmon dry with paper towels.
Coat the salmon with the dry rub seasoning mix.
Allow at least a half hour for the dry rub to form a pellicle. This will help the salmon stay nice and moist through the smoking process.
Preheat smoker to 225 degrees.
Add your favorite wood chips to the smoke tube. For this recipe I used Alder wood chips.
Place the salmon in the smoker with a thermometer in the thickest part of the salmon filet.
Let the salmon cook in the smoker until an internal temperature of 140 degrees is reached.
Remove the salmon filet from the smoker and let it rest for 15 minutes before serving.

Notes

What type of salmon should I use?

Always make sure the salmon you choose for smoking is high-quality fresh salmon. The flesh of the salmon should be firm and there should be no noticeable fishy smell. The best salmon to smoke are wild-caught varieties like Sockeye salmon, Coho or King. But you can also use Atlantic salmon, just look for wild salmon instead of farm raised. You can also use this recipe to smoke Steelhead trout.

What type of wood chips should I use?

I used Alder wood chips, they have a mild flavor that pairs well with the natural taste of salmon. Cedar is also a great option as it brings a sweet and smoky taste to the fish. Hickory and mesquite wood chips are also good choices as they add a sweet and nutty flavor to the fish.

Nutrition