• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Recipe Index
  • Subscribe
  • Contact
Fox Valley Foodie
menu icon
go to homepage
search icon
Homepage link
  • About the Fox Valley Foodie
  • Subscribe
  • Recipe Index
  • Contact
  • ×
    Home » Recipes » Smoking Grilling & BBQ

    How to Smoke Salmon

    Published: Jul 21, 2020 · Modified: Aug 6, 2020 by Fox Valley Foodie · This post may contain affiliate links

    • Facebook
    • Twitter
    Jump to Recipe Print Recipe
    How to smoke salmon

    Smoked salmon has a wonderfully rich flavor and is infused with the perfect balance of sweet and salty. This recipe can also be customized to dust with your favorite seasonings!

    Smoked salmon with capers on black stone.

    Best Salmon for Smoking

    Wild-caught salmon has the best flavor, but if price or availability limits you, frozen farmed salmon can be used with decent results as well. Make sure to give it time to properly thaw out of course. Many people smoke the entire fillet, I personally like to portion it into smaller sizes prior to smoking. It fits into my smoker easier this way and it is the appropriate size for storage. Regardless which way you choose, make sure you leave the skin on.

    Salmon Smoking Equipment

    • 2 baking pans - One for holding the fish while curing, the second will be used to press it.
    • Plastic wrap - Plastic wrap holds the cure tightly to the fish and ensures it cures evenly.
    • Weights - You will need some form of weights to press the salmon while it cures, just grabbing extra cans from your pantry works perfectly. You just need a couple of pounds, don't go crazy.
    • Smoker - Gas, electric, or charcoal smokers work fine. Be sure to also have the appropriate smoking wood for your style of smoker.
    • Probe thermometer - The easiest way to know when your salmon is done is to keep a thermometer inserted into the thickest part of the meat while smoking.

    Best wood for smoking Salmon

    I think fruit woods such as apple, or cherry, are great for smoking salmon, however, Alder wood is the traditional option most frequently used.

    Cured Salmon viewed close up.

    How to Cure Salmon

    Before salmon is smoked is needs to cure. Curing removes liquid from the fillet and helps preserve the meat. The seasoning mixture also adds flavor. Most commonly, the cure is a sweet and salty mixture of kosher salt, brown sugar, and black pepper.

    To begin, place plastic wrap across a baking pan and liberally add enough cure to coat the entire side of the fillet. Place the salmon on the cure and sprinkle more cure on top of the fish, so that it is fully encased in seasoning. Wrap tightly with the plastic wrap and place a second baking sheet on top, weighed down with cans (or other weights) to ensure it presses into the salmon. The salmon should cure in the fridge for 12 hours.

    When done curing be sure to rinse the fillet under cold water to remove all of the seasonings. Don't worry, the flavor will be infused into the meat. The salmon should be returned to the refrigerator uncovered for three hours to dry the exterior.

    How to smoke salmon

    Salmon is smoked at a lower temperature than traditional BBQ. Most commonly smoked BBQ meats cook around 225 degrees, but I cook salmon around 160-170 degrees. I aim my smoker for 170, but I'm happy with anywhere in that range.

    The salmon can be set directly on the racks of your smoker, skin side down. Smoke for approximately 3 hours, or until the meat reaches 150 degrees. It is important to note the smoking time will vary depending on how thick your fillets are.

    Salmon Dry Rubs

    You can add additional flavor to your fish by adding a seasoning rub prior to smoking. This can be as simple or complex as you desire. Here are a few options:

    • Fresh ground black pepper - Incredibly simple, but oh so good!
    • Old Bay Seasoning - The bright lemony flavor really cuts through the smoke.
    • Creole seasoning - This is my favorite way to enjoy it. I love the extra kick it adds.
    • BBQ Dry Rub - Not a traditional option for smoked salmon, but that doesn't mean it won't still taste great!
    Smoked salmon fillet on a platter with parsley leaf.

    What to do with Smoked Salmon?

    Smoked salmon is great to enjoy on its own, and makes a wonderful party appetizer when served as a dip. It is also a flavorful addition to any salad, or great on bagels with cream cheese and capers. I've even been known to make salmon salad sandwiches out of it, similar to egg salad.

    Smoked salmon

    How to smoke salmon

    Smoked salmon has a wonderfully rich flavor, infused with the perfect balance of sweet and salty. Perfect for customizing with your favorite seasonings!
    4 from 1 vote
    Print Pin Rate Save Saved
    Course: Appetizer
    Cuisine: American
    Prep Time: 15 hours hours
    Cook Time: 3 hours hours
    Total Time: 18 hours hours
    Servings: 8
    Calories: 106kcal
    Author: Fox Valley Foodie

    Equipment

    • Smoker
    • Plastic wrap
    • Baking pans
    • Digital Thermometer
    • Alder wood chips

    Ingredients

    • 1 side of salmon (cut into individual portion with pins removed)

    Cure

    • 1 cup kosher salt
    • 1 cup brown sugar
    • 1 tablespoon black pepper

    Rub

    • 1 tablespoon fresh ground black pepper

    Instructions

    • Lay plastic wrap across a baking pan and pour half of the cure on the wrap. Place salmon fillet on the cure and sprinkle the other half of the cure on top of the salmon, ensuring the meat is fully covered.
    • Wrap the salmon tightly in plastic wrap and set a second baking sheet on top. Weigh down the baking sheet to press firmly onto the salmon, then place in the refrigerator for 12 hours.
    • Remove salmon from the fridge and discard the plastic wrap. Rinse salmon under cold water to remove the seasonings, then pat dry and set back on the baking sheet and return to the refrigerator for up to 3 hours to allow the exterior to dry.

    Smoking

    • Add an optional seasoning rub to the salmon if desired, such as black pepper.
    • Preheat your smoker to 165 degrees, aiming to keep it between 160-170. Add wood chips.
    • Place salmon directly on the rack, skin side down. Insert a meat thermometer into the thickest part of the fillet and smoke until the salmon reaches 150 degrees. The cook time will vary depending on the thickness of the fillet, but plan for 3-4 horus.

    Notes

    Black pepper is the simplest seasoning you can add to the meat, but feel free to swap it out for Old Bay Seasoning, Creole seasoning, or your favorite rub.

    Nutritional Information

    Calories: 106kcal | Carbohydrates: 27g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Potassium: 47mg | Fiber: 1g | Sugar: 27g | Calcium: 35mg | Iron: 1mg
    Tried this Recipe? Pin it Today!Mention @FoxValleyFoodie or tag #foxvalleyfoodie!

    Get My FREE eCookbook

    mailer

    Subscribe to FoxValleyFoodie.com and get each tantalizing new post sent directly to your inbox, along with my complementary eCookbook just for signing up!

    « Bacon and Pea Pasta Salad
    How to Make Paprika »

    Reader Interactions

    Comments

    1. Joycelyn

      July 21, 2020 at 3:24 pm

      4 stars
      Love smoked salmon especially done the Indigenous way but yours looks to be is a great way to do it too so will definitely give it a go.
      That said, with the shortage of wild salmon there's been these last few year thanks to fish farm salmon escaping their netted pens and infecting wild salmon with diseases, I would never suggest a person buy farm salmon if they can't afford wild salmon which are riddled with disease as that's encouraging fish farms to continue to exist while fishermen/fisherwomen and wild fisheries have been trying to have them eliminated before the wild salmon no more.
      As will all creatures of this earth, we humans have a great record of causing the extinction of many of them, one can only hope the next one won't be wild salmon.

      Reply
    4 from 1 vote

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Subscribe

    15834

    Get each tantalizing new recipe

    sent directly to your inbox.

    AND GET MY eCOOKBOOK FREE!

    Search for your favorite post!

    Popular Recipes

    Close up Sloppy Joes

    Homemade Manwich (Sloppy Joes)

    Fried chicken gizzards recipe.

    Fried Chicken Gizzards

    Brown Sugar Meatloaf with Secret Ingredient

    Brown Sugar Meatloaf - With a Secret Ingredient

    Big Mac Sauce Copycat Recipe

    McDonald's Big Mac Sauce (Copycat Recipe)

    How to make paprika

    How to Make Paprika

    Slow Cooker Chicken Thighs - Bone In

    Slow Cooker Chicken Thighs (Bone-In)

    Venison Meatloaf Recipe

    Venison Meatloaf

    Homemade mozzarella sticks with string cheese

    Homemade Mozzarella Sticks with String Cheese

    As featured in yahoo, buzzfeed, oprah, msn and more!

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Fox Valley Foodie, LLC

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Brunch Pro on the Brunch Pro Theme

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.