Scoot over canned/vacuum-packed smoked salmon! This homemade smoked salmon recipe is going to jolt you right out of your seat! It is so good, that it will become a family classic.
I decided it was time to post my approach to this classic dish. It is a grilling rite of passage but can be notoriously difficult to master unless you have some tips and tricks to help you along the way.
I’ll share with you all I’ve learned as I’ve been smoking salmon for a little over 10 years. We’ve had some batches taste too salty, and some batches that were near perfection, and it was gobbled up in one sitting.
Don’t get me wrong, even the worst of my smoked salmon recipes is still delish. I can honestly say that we’ve never let a single bit of this go to waste. It can be summarized in three steps: 1) Brine; 2) Dry; and 3) Smoke. That’s it!
📝 Why You’ll Love This Recipe
✔️You only need a handful of ingredients. The brine imparts a subtle sweet and salty flavor, but serves primarily to pull some of the moisture out of the fillet.
✔️The sweet and smoky flavor is hard to resist. The brown sugar in the brine leaves just a hint of sweetness that can’t be beat! The follow on honey glaze does the rest. Don’t worry, this isn’t an overly sweet dish, but the salmon works so well with them.
✔️You can adjust the wood chips to change the flavor. Hickory provides a bold smoke flavor, but alder or a fruitwood will work as well, even though they have a lighter smoke profile.
✔️It’s fancy enough to serve to dinner guests. Your friends and family will devour this dish! My son has a sixth sense for when it is coming off of the grill and stands at the end of the counter eating it before it is prepared for dinner.
🐟 Ingredients
The ingredients are really simple and you don’t need anything fancy.
🛒Salmon | Start with a skin-on salmon fillet. I prefer farm raised for smoking. They are typically fattier and stay moist and flaky when completed.
That is not my typical recommendation. I normally lean to the wild caught.
I am always drawn to the Copper River Salmon when they are out, though. That deep red flesh is out-of-this-world gorgeous!
Wild caught salmon is caught in oceans and rivers vs the farm version that is raised on fish farms and fed a processed diet to make them bigger and fattier. Farm raised salmon has 15 g of fat per serving vs wild caught which only has 5 g.
🛒Brine | Brown Sugar and Kosher Salt are the key ingredients. The salt helps to cure the fish overnight and the brown sugar pairs just perfectly with the salmon. Add some garlic, black pepper, and bay leaves for a more complex flavor.
🛒Honey | We like to finish the salmon with a honey glaze. It makes it extra sweet and delicious. You can skip it or swap it with maple syrup if you’d rather.
⏲️ Equipment and Tools
✅Baking Dish – Use a large 9×13 baking dish for brining the salmon. I always grab the large Costco salmon packs and use the larger dish to let the salmon cure overnight.
✅Copper Grilling Mat – These mats are one of my favorite grilling tools. Check out my full post on using Copper Grilling Mats. They are thin enough to be cut with scissors and rest straight on the grill grates. Clean-up is a breeze too!
✅Basting Brush – Grab a long-handled brush for basting the salmon with honey. We have a few short-handled ones, but they keep our hands uncomfortably close to the heat source. Spend a couple of bucks and get one with a long handle – you’ll thank me later!
✅Wood Chips – I used hickory this time, but have also used lighter woods like alder, apple, and cherry.
✅Smoker – Don’t forget the main equipment needed to get this done. You can use any type of smoker you have to make this fish simply amazing.
We have had our Big Green Egg for about 14 years now but have smoked on Traeger and Masterbuilt and they all work fabulously. Ceramic style is always going to be harder to keep the temperature vs a pellet version that you can dial in the temp and leave it.
🍲 Brining Instructions
I prefer dry brining for salmon. It is a sweet and salty mixture that liberally covers the fillets to draw out the moisture.
👉Step 1: In a large bowl, combine the brown sugar, kosher salt, garlic, pepper, and bay leaves.
👉Step 2: Cut the fillet into similar thicknesses. I keep the skin on for the smoking process as it makes it easier to move the salmon from the grill or smoker when it is completed. Place the cut pieces into a baking dish and fully cover them with the dry brine.
When you put the salmon fillet into the dish, note the texture and stiffness of the salmon. It is light, soft, and easily pliable. After it has had several hours in the brine, it will be harder and much more firm. That is because the brine has drawn the moisture out of the meat.
👉Step 3: Cover and place the baking dish in the refrigerator for six to eight hours. I typically keep the thinner pieces of salmon in the dry brine for about six hours, and the thicker pieces in the brine for about eight hours. You’ll see the nice dry brine has turned into a soupy mess. All that moisture was pulled from the salmon. How cool!
👉Step 4: After you remove the salmon from the brine, rinse it thoroughly. I do mean THOROUGHLY. If you think you rinsed it enough, do it some more. I gave it a light rinse one time and really regretted it. Too much salt remained on the meat and it was too salty for eating straight off the grill. I ended up mixing it in with some pasta and it worked great.
⚠️ Be careful here. The most common mistake in smoking salmon is to keep the dry brine on the fillets too long or not washing all of the brine off the flesh. It may result in an overly salty piece of fish. If you wash off the brine real quick…stop…allow the water to flow over the salmon for a bit and rub the salmon to help any stray brine come off.
👉Step 5: Pat the salmon fillet dry with a paper towel and set it on a cooling rack uncovered in the fridge for 2-3 hours. It will develop a pellicle which is when the proteins work their way to the surface of the fillet and form a tacky surface. Not only does this protect the meat, but it also allows the smoke to better stick to the salmon.
🔥 Smoking Instructions
We will be hot-smoking the salmon. Cold smoking, as the name implies, is a much cooler smoking process that is used to make lox.
👉Step 1: Set the temperature of the smoker to 225°F using the plate setter for indirect heat and add in your favorite wood chips. I prefer a light smoke of hickory. Used sparingly, it produces a more balanced smoke flavor.
You don’t want to “grill” your salmon. You want to smoke it. So, be patient and let the low and slow smoking add flavor to the fish while it cooks gently.
👉Step 2: You do not have to baste the salmon as it is smoking. I have only recently started using honey to add some extra sweetness. About every 45 minutes, brush local organic honey on top of the fillet. The heat will cause the honey to liquify quickly and drip down the sides, so I recommend keeping a drip tray underneath. That’s another reason I like the Half Moon Raised Grid – it has a built-in drip tray.
Alternatively, brush a Grade B maple syrup or even a mix of syrup/honey and spicy cayenne pepper flakes for a surprising kick. I want to try a bourbon glaze next. We have a local distillery that makes a great bourbon (I used it on our homemade bacon).
My son favors the honey-basted option. It causes the skin of the salmon to firm up a bit more and leaves a fantastic sweet taste that complements the salty/smoky flavors of the fish.
👉Step 3: At 225°F, it took 2 hours for the thin fillet to be cooked through. It took almost 3 hours for the thicker fillet to be done. You want the internal temp of the salmon to be 145-150°F, as per USDA’s safe temperature chart. I’ll be frank, do this a couple of times and you can just look at the deep, rich coloring of the smoked salmon to know when it’s done.
👉Step 4: Let it rest for a few minutes and then serve.
🍱 Storage
Smoked salmon is incredibly versatile, so leftovers are something I actually plan for.
The shelf-life for refrigerated cooked salmon is 3-4 days, assuming it was freshly cooked when you transferred it to the freezer (as per USDA‘s guidelines). Keep in mind that fish spoils easily, so place the leftovers in the fridge as soon as possible.
Of course, with a teenager who loves fine-grilling meals, we have never actually had salmon last that long. I just set it on the counter, and he magically appeared with a fork and a grin. I had to cut off the salmon we planned on using for other recipes and put it out of reach. Darned kids!
❄️Fridge | Once the smoked salmon has cooled to room temperature, place it in an airtight container and store it in the fridge for 3-4 days.
🧊Freezer | For long-term storage, freezing is the only option. While frozen cooked salmon will stay safe to eat indefinitely, lengthy storage will lead to a deterioration of its flavor and texture. Consume it within 3 months to enjoy it at its best.
Wrap the leftover salmon in a double-layer of plastic wrap or aluminum foil and place it in a heavy-duty freezer bag. This is delicate meat we’re handling, so it will be less susceptible to freezer burn if you use this extra protection.
Read our salmon storage guide for more information on its shelf life, freezing and refrigerating instructions, signs of spoilage, and more useful details.
♨️ Reheating
Leftover smoked salmon can be used for various recipes including cold preparations such as dips and salads. However, it is highly enjoyable on its own and if you reheat it gently it will taste as good as fresh!
👉Oven | Preheat your oven to 275-300°F. Drizzle the top of the salmon with a little olive oil to create a moisture barrier. Then, tent the fish in foil to keep it from burning and pour a little water or broth into the package. Bake in the oven for 15 minutes or until the fish is hot.
👉Steamer | This is a wonderful appliance for reheating salmon and other fish. You can also make an improvised steamer by setting a pan with water over heat. Then, place a smaller one with the salmon inside the larger pan.
Let the salmon steam for 4-5 minutes. It will be perfectly moist and flaky.
👉Microwave | If possible, I recommend using the oven or a steamer to reheat smoked salmon. The microwave makes it easy to overcook salmon. It is convenient, though!
Place the salmon in a microwave-safe container and add a splash of broth or water. Reheat on a low power setting for 30 seconds. Flip and reheat for an additional 30 seconds, then serve.
💡 Recipe Tips & Tricks
📌Safe Internal Temperature For Fish | Hot smoking salmon until it reaches a temperature of 160°F is safe for pregnant women to eat. There is debate about cold smoked salmon as it never reaches 160°F and might not kill all of the bacteria. I recommend playing it safe and enjoying this hot-smoked variety cooked to 160°F while pregnant!
📌Let The Pellicle Form | Just as it’s important to thoroughly rinse the dry brine off the salmon, letting it rest uncovered in the fridge for 2-3 hours is also a mandatory step. The salmon’s surface will dehydrate a little and become tacky. This will allow the smoke to better stick to the salmon and infuse more flavor.
📌Consistent Temperature | This is one of those quick smoker recipes but keeping the smoking temperature consistent is just as important for the delicate salmon as it is for a hearty smoked brisket.
🔁 Additions & Substitutions
👍Use Steelhead Instead Of Salmon | Steelhead is probably the closest substitute for salmon. This fish is not related to salmon, it is a rainbow trout species. It’s leaner and its taste is less fishy, compared to salmon, so it’s a good substitute for those who prefer a milder flavored fish. You can find out more information about how these two fish compare in our steelhead vs salmon guide.
Like salmon, it is excellent when dry-brined and smoked or grilled. Just keep in mind the meat of the steelhead is softer than salmon’s and can easily fall apart. It will also cook faster. When you’re in a rush, grilled steelhead will land much faster on your plate than the smoked version.
👍Dry Brine Variations | The best items to customize your dish is with the brine. Consider adding fresh herbs to the mix, like rosemary, thyme, dill, and basil. The earthy herbal notes work so well with the rich salmon.
Citrus zest also pairs well with salmon as it adds some refreshing notes. Feel free to experiment with various types of citrus fruit: lemons, limes, oranges, and grapefruit. They all have a unique flavor that will give your smoked salmon a new twist!
👍Glazing Alternatives | Instead of honey, consider basting with maple syrup or even sprinkling with a bit more brown sugar. If you don’t like the sweetness, let a few fillets go without this additional step. It might be the perfect match for you!
Add a little bit of heat to complement the sweet and salty brine by adding some red pepper flakes. It will impart a mild peppery flavor that works so well with the brown sugar. You can also try a a teriyaki glaze for a savory-sweet flavor, or a bourbon glaze for a rich and complex flavor.
👍Smoking Wood Options | I used hickory to smoke the salmon fillets because I wanted a more robust smoke flavor. However, you have so many other options from mild fruitwoods such as apple and cherry to lesser-known wood types like sassafras and more potent varieties such as oak and pecan.
Read our free printable smoking wood chart and best wood for smoked salmon guide to explore all the possibilities.
🥕 Serving Suggestions
Typically, I will make smoked salmon for a game day when I have friends and family coming over.
When I’m in a rush, I will choose a grilled salmon recipe instead. Some of my favorite are the grilled brown sugar salmon, garlic parmesan-crusted salmon on a cedar plank, and the grilled stuffed copper river salmon.
I usually make sure to have a few different sides and with so many options to choose from, it’s easy to keep things interesting.
🍽️ As A Main Dish
Smoked salmon is a delicious treat, and should be accompanied by an equally tasty side.
⭐Classic BBQ Sides | Keep it crowd-friendly with an easy to scale BBQ side like smoked mac and cheese or grilled corn on the cob in the husk.
⭐Veggie Sides | The rich-tasting meat of smoked salmon goes particularly well with a light grilled veggie.
For an impressive presentation and a touch of savory, you can’t go wrong with these grilled bacon Brussels sprouts kebabs. I also like serving grilled broccolini and grilled patty pan squash or zucchini next to salmon for their mild taste that allows the natural flavor of the fish and smoke to shine.
⭐Potato Sides | You could serve smoked salmon with some plain boiled potatoes and it would still taste good. But wouldn’t it be a shame not to pair it with a more flavorful potato side?
For a meal to remember I always go for smoked baked potatoes or a hearty smoked potato salad. When I need a quick side dish for my salmon I rely on these delicious grilled baby potato skewers or the cheesy grilled potato skins for a more decadent option.
🍲 As An Ingredient For Other Recipes
You’re going to see a lot of recipes that will use smoked salmon. It is typically used as part of an appetizer served with crackers, but you can also incorporate it into many other recipes such as deviled eggs, pasta dishes, sandwiches, salads, and platters.
My family is crazy about my smoked salmon dip, and smoked salmon stuffed mushrooms. These are incredibly delish and always get raving reviews!
Here are even more sides for salmon you can explore, to enjoy this amazing fish in as many different ways as possible.
❓ Recipe FAQs
No, this is not needed. Wrapping salmon in aluminum foil will prevent a lot of the smoke from infusing the meat, even if you poke some holes in the wrapping. You can prevent your salmon from drying out by dry brining it overnight and cooking it to the ideal internal temperature of 145°F. It will be perfectly moist, flaky, and smoky!
“That white stuff” is formally known as albumin. While it is unattractive, it is not harmful. It is just a protein that coagulates when it is heated. It will always make its way to the surface of the meat.
I use the amount of albumin rising to the surface as a gauge to see how quickly the salmon is cooking. Remember, we are trying to go slow and slow, so you shouldn’t see a LOT of albumin, but you will always see some.
One way I address it is to baste the surface with honey. The brush wipes the albumin away, and the honey quickly forms a protective seal. Another tip I tend to use if I’m serving this to guests is to sprinkle parsley on it, as it makes all the whiteness “go away” in their eyes.
Smoked salmon can be frozen easily and will remain at its best for up to 3 months. Wrap it in Press-N-Seal first and then put it in a freezer-safe Ziploc bag. Squeeze as much air out as possible. I am extra cautious when it comes to freezer burn with foods that I spent so much time and effort creating.
Related Recipes
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Smoked Salmon with a Dry Brine
Equipment
- Copper Grilling Mat
- Big Green Egg Half Moon Raised Grid
Ingredients
Dry Brine For the Smoked Salmon
- 1 cup Brown Sugar
- ⅓ cup Kosher Salt coarse, don't substitute
- 2 cloves Garlic minced
- ½ tsp Black Pepper
- 2 Bay Leaves
Salmon
- 1 Salmon fillet
Honey Glaze
- ⅓ cup Honey
Instructions
Preparing the Dry Brine
- Combine all of the Dry Brine ingredients together in a bowl and mix well. I broke the bay leaves up so they were more evenly distributed.
- Rinse off the salmon fillet and pat it dry. I keep the skin on for the smoking process as it makes it easier to move the salmon from the grill or smoker when it is completed.
- Lay the fillet in a glass or ceramic dish with the skin side down.
- Liberally coat the salmon with the dry brine. Make sure to cover the edges of the salmon as well. If you miss this step, the edges won't start to cure properly.
- Cover the dish with Saran and let sit in the refrigerator for 6-8 hours. The kosher salt will pull moisture from the salmon and the other ingredients will provide a sweetness to the fillet.
Prepare the Salmon for Smoking
- After 6-8 hours, remove the salmon from the dry brine mixture and rinse it extremely well. This is critically important. I have made the mistake of not rinsing it thoroughly and the end product was way too salty.
- After rinsing, pat it dry and lay the salmon on a cooling rack. Place it back in the refrigerator, uncovered, for two to three hours. This extra time will help the salmon develop a pellicle. A pellicle is protective coating of proteins that become tacky to the touch. It not only protects the meat, but its tacky texture will help the smoke adhere better.
Smoking the Salmon
- Finally, it is time to smoke the salmon. Set up your grill for indirect heat at 200-225°F. Add a few blocks of smoking wood (I used hickory).
- Place the salmon on a non-stick copper mat skin side down and place it above the indirect heat. I cut the copper mat to fit on the grill, but it is washable, and I smoke a lot of salmon, so it was not a problem.
- Keep the temperature of the grill down to 200-225°F. If it starts to get hot, reduce the airflow.
- Smoke the salmon until the internal temperature reaches 145-150°F in the thickest part. It took me about three hours to reach that.
Basting the Smoked Salmon (optional)
- If you want a sweeter salmon, baste it every 30-45 minutes with either pure honey or maple syrup. The honey will liquify very quickly and drip down the sides, so make sure you have a drip pan underneath otherwise you will get an unpleasant smoky flavor.
Notes
Nutrition
Jason’s been firing up the grill for over 30 years after graduating from the US Coast Guard Academy. His love of finely-grilled steak and chicken led him to buy his first Weber grill to put on his apartment patio in 1992. Each military move led to a new grill (a mixture of gas and charcoal) until he fell in love with the Big Green Egg in 2008. Since then, he has added another 4 grills to the collection. Yes, he has a problem. Jason loves smoking in the ceramic BGE with exotic woods including olive wood from Egypt and hard to find varieties such as sassafras and orange wood. Jason takes the term “foodie” to a whole new level, jumping at the chance to take food tours and cooking classes during foreign travels. These have provided inspiration to incorporate new ideas into recipes when he gets back home. He has been featured in Fox News, Parade, Yahoo News, Kansas City Living and more. After retiring from the military and moving to southwest Florida, he has focused grilling and smoking locally sourced meats and fish (read: he likes to catch his own fish!)
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