Smoked Salmon

Smoked salmon is one of the most flavorful and rewarding dishes you can make on your smoker. Whether you’re using a Traeger, Pit Boss, or any pellet grill, this recipe gives you tender, flaky, and perfectly smoky salmon every time. It’s surprisingly simple — just a basic dry brine, a low-and-slow smoke, and a bit of patience. The result? Rich, savory, homemade smoked salmon that’s better than store-bought and perfect for brunch boards, sandwiches, or enjoying straight from the fridge.

Why You’ll Love This Smoked Salmon Recipe

this recipe

• Unmatched flavor: Deep, smoky taste with a hint of sweet and savory from the dry brine
• Hands-off cooking: Minimal active time with smoker doing the work
• Meal prep friendly: Keeps up to 10 days in the fridge — perfect for snacks, lunches, or appetizers
• Versatile: Serve hot or cold, in salads, on bagels, or as a main dish
• Healthy: High in protein and omega-3 fatty acids

Ingredients

For the Dry Brine:

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

For the Seasoning:

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

For the Salmon:

• 5 lbs salmon (skin-on fillets, cut into 5 sections)

Instructions

1. Dry Brine the Salmon (Overnight)
   In a bowl, mix brown sugar and kosher salt. In a rimmed pan, sprinkle half the brine. Place salmon skin-side down, then cover with the remaining brine. Wrap tightly and refrigerate overnight.
2. Rinse and Dry
   In the morning, rinse brine off the salmon under cold water. Pat dry thoroughly. Place salmon on a clean tray and refrigerate uncovered for 2–3 hours until the surface becomes tacky (this is the pellicle, which helps smoke adhere).
3. Season the Salmon
   In a small bowl, mix garlic powder, onion powder, salt, and parsley. Sprinkle evenly over the salmon.
4. Smoke the Salmon
   Preheat your smoker to 180°F (82°C). Place salmon directly on the grill grates, skin-side down. Smoke for about 2 hours or until internal temperature reaches 135–145°F (57–63°C).
5. Cool and Serve or Store
   Let the salmon rest for 1 hour before serving. Store leftovers in an airtight container in the fridge for up to 10 days.

Recipe Details

• Prep Time: 10 minutes (plus overnight brine & drying)
• Cook Time: 2 hours
• Total Time: ~6 hours (mostly inactive)
• Servings: 10
• Calories: ~573 per serving

Nutrition Facts (Per Serving – Approximate)

• Calories: 573
• Protein: 38g
• Fat: 12g
• Carbohydrates: 78g (brine-based estimate)
• Sodium: 8329mg (Note: Not all brine is consumed; actual sodium is lower)
• Sugar: 77g

Tips & Variations

• Don’t skip the pellicle: That tacky surface is essential for smoke absorption.
• Best wood pellets: Alder, apple, cherry, maple, or pecan are perfect for fish.
• Use a thermometer: Always cook to internal temperature, not time.
• Salmon types: Coho, sockeye, and Atlantic are all great — higher fat = better smoke results.
• Want more heat? Add a pinch of cayenne or smoked paprika to the seasoning mix.

Smoked Salmon (Pellet Grill Recipe)

This smoked salmon is flaky, flavorful, and easy to make on any pellet grill. A sweet-savory brine and low-temp smoke create perfect results every time.

Print Recipe Pin Recipe

Prep Time 7 hours hrs

Cook Time 8 hours hrs

Total Time 15 hours hrs

Servings: 10 salmon

Course: Appetizer, Main Course

Cuisine: American

Calories: 5736

Ingredients Equipment Method Notes

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 cut into fillets

Equipment

• – Pellet smoker
• – Sheet pan
• Mixing bowls
• – Paper towels
• – Thermometer

Method

 

1. Mix dry brine (sugar + salt).
2. In a pan, sprinkle half brine. Add salmon skin-side down. Top with remaining brine. Cover and refrigerate overnight.
3. Rinse brine off and pat salmon dry. Place on baking sheet and let sit uncovered in fridge for 2–3 hours until tacky.
4. Mix seasoning and rub onto salmon.
5. Preheat smoker to 180°F.
6. Smoke salmon skin-side down for 2 hours, or until internal temp hits 135–145°F.
7. Cool for 1 hour, then serve or refrigerate.

Notes

– Best wood: Alder, cherry, apple, pecan
– Let surface dry to form pellicle before smoking
– Store up to 10 days in fridge or freeze for later

FAQs

Is smoked salmon fully cooked?
Yes — hot-smoked salmon (like this recipe) is fully cooked when it reaches 135–145°F internally.

Can I use frozen salmon?
Absolutely. Thaw it completely and pat dry before brining.

How long does smoked salmon last in the fridge?
Up to 10 days if stored in an airtight container. You can also freeze it for up to 2 months.

Do I need to flip the salmon during smoking?
No — leave it skin-side down the entire time for best texture.

Can I serve smoked salmon cold?
Yes! It’s delicious cold, straight from the fridge — great for bagels or brunch platters.

Conclusion

If you’ve never tried making your own smoked salmon, now’s the time. It’s rich, satisfying, and incredibly easy to pull off with just a little planning. Whether you’re serving it at a weekend brunch or keeping it in the fridge for high-protein snacks, this recipe will become a go-to favorite.