Smoked Salmon

Smoked salmon is the perfect balance of smoky flavor, tender texture, and rich, savory taste. Whether you’re firing up your Traeger or another pellet grill, this recipe delivers perfectly smoked fillets every time. With a simple dry brine, pantry spices, and the right wood pellets, you can create restaurant-worthy results at home.

Why You’ll Love This Recipe

• Flavor-Packed: Dry brine and seasoning enhance every bite
• Simple Steps: Easy-to-follow process, even for first-time smokers
• Meal-Prep Friendly: Delicious hot or cold, lasts up to 10 days
• Nutritious: High in protein and omega-3s
• Perfect for Brunch or Dinner: Serve with eggs, crackers, or veggies

Ingredients

Dry Brine:

• 4 cups brown sugar (packed)
• 1 cup kosher salt

Seasoning:

• 3 tsp garlic powder
• 3 tsp onion powder
• 3 tsp kosher salt
• 3 tsp dried parsley

Fish:

• 5 pounds salmon, cut into 5 portions (Coho, Sockeye, or Atlantic preferred)

Instructions

1. Dry-Brine the Salmon
   Pat salmon dry with paper towels. In a shallow pan, sprinkle half of the brown sugar/kosher salt brine. Lay salmon skin-side down, then coat the top with remaining brine. Cover and refrigerate overnight (8–12 hours).
2. Rinse and Dry
   Rinse salmon thoroughly under cold water to remove brine. Pat dry with paper towels and place on a wire rack. Let rest uncovered in the fridge for 2–3 hours until the surface feels tacky. This forms the pellicle—a critical layer for smoke absorption.
3. Season the Fillets
   Mix garlic powder, onion powder, kosher salt, and parsley. Rub evenly over all salmon portions.
4. Preheat and Smoke
   Preheat smoker to 180°F using apple, alder, or cherry wood pellets. Place salmon directly on grates. Smoke for about 2 hours, or until internal temp reaches 135–145°F.
5. Cool and Serve
   Let salmon rest for 1 hour at room temperature. Serve warm or refrigerate in an airtight container for up to 10 days.

Recipe Details

this recipe

Prep Time: Overnight + 2–3 hours drying
Cook Time: 2 hours
Total Time: ~15 hours (mostly inactive)
Servings: 5
Cuisine: American
Course: Main or Appetizer
Estimated Cost: $25–$35 (depending on salmon cut)

Nutrition Facts (Per Serving Estimate)

Calories: 573
Protein: 38g
Carbs: 78g (from dry brine — not fully consumed)
Fat: 12g
Saturated Fat: 2g
Sugar: 77g
Sodium: 8329mg (note: post-brine rinsing reduces actual intake)
Cholesterol: 104mg
Potassium: 1049mg

Tips & Variations

• Use a Probe Thermometer: Ensures accurate doneness at 135–145°F
• Wood Choice Matters: Alder, cherry, pecan, or maple offer great flavor
• Alternate Cuts: Try steelhead trout or even arctic char
• Serving Ideas: On bagels with cream cheese, in grain bowls, or flaked over salad
• Cold-Smoking Note: This is a hot-smoked method; cold-smoking requires lower temps and curing

FAQs

Q: Can I skip the overnight brine?
It’s not recommended. The brine enhances flavor and texture while removing excess moisture.

Q: What’s the purpose of the pellicle?
It helps smoke adhere to the surface and creates that iconic smoky crust.

Q: How long does smoked salmon last?
Stored in an airtight container in the fridge, it stays fresh for up to 10 days.

Smoked Salmon

This smoked salmon recipe uses a simple dry brine and gentle smoking process to deliver tender, flavorful fillets perfect for any meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 5

Course: Appetizer

Cuisine: American

Calories: 573

Ingredients Equipment Method Notes

Ingredients

  

• **Dry Brine:**
• – 4 cups brown sugar packed
• – 1 cup kosher salt
• **Seasoning:**
• – 3 tsp garlic powder
• – 3 tsp onion powder
• – 3 tsp kosher salt
• – 3 tsp dried parsley
• **Fish:**
• – 5 lbs salmon cut into 5 portions

Equipment

• – Smoker or pellet grill
• – Shallow pan
• Wire rack
• – Meat thermometer

Method

 

1. Pat salmon dry. Sprinkle half of brine in pan. Lay salmon skin-side down and cover with remaining brine. Cover and refrigerate overnight.
2. Rinse salmon well, pat dry, and refrigerate uncovered for 2–3 hours until tacky.
3. Mix seasoning and rub onto each piece of salmon.
4. Preheat smoker to 180°F. Place salmon on grates and smoke for about 2 hours or until internal temp is 135–145°F.
5. Let cool for 1 hour. Serve or refrigerate.

Notes

– Keeps refrigerated for up to 10 days
– Great hot or cold
– Wood pellet options: apple, alder, cherry

Conclusion

This smoked salmon recipe gives you perfect results with minimal effort. From casual brunches to elegant dinners, this dish is versatile, satisfying, and unforgettable. Make a batch and enjoy smoky, savory salmon whenever you crave it.