Learning how to smoke salmon is incredibly simple. You probably already have all of the supplies you need at home. All thats needed is time, and a fresh side of salmon with the skin still on.
This guide has everything you need to know about smoking salmon, including how to make smoked salmon rub and the best wood for smoking salmon. It also has information on cooking times, internal temperatures, nutrition, and more.
Smoked salmon is a delicious and healthy way to enjoy fish The smoking process infuses the salmon with a lovely smoky flavor while keeping it moist and tender. While there are many factors that impact smoking times, a good rule of thumb for smoking salmon fillets at 225°F is 45-60 minutes.
Smoking salmon originated as a way to preserve fish in the days before refrigeration The salt and smoke worked together to draw moisture out of the fish while preventing bacteria growth. These days, we smoke salmon more for the wonderful smoky flavor and texture it develops, rather than just for preservation.
Salmon can be smoked in two main ways: hot smoking and cold smoking.
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Hot smoking cooks the fish all the way through. Temperatures reach at least 150°F during hot smoking. This firm, flaky fish is safe to eat as-is without further cooking.
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Cold smoking does not cook the fish. Temperatures stay under 90°F. Cold smoked salmon needs to be cooked before eating for food safety.
Hot smoked salmon is the easier method for home smokers. You can use a regular charcoal or gas grill with some modifications for hot smoking salmon at home.
Benefits of Smoked Salmon
Smoked salmon is delicious but it also offers some nice health benefits
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High in protein – a 3 ounce serving provides about 20 grams of protein.
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Full of healthy omega-3 fatty acids like EPA and DHA. Omega-3s are linked to reduced inflammation and heart health.
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Excellent source of B vitamins, potassium, selenium and other minerals.
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Contains less saturated fat and fewer calories than many other protein sources.
So savor smoked salmon in moderation as part of a healthy lifestyle.
Choosing Salmon for Smoking
Look for high-quality, fresh salmon fillets or steaks at the seafood counter or fish market. Make sure the salmon does not smell ‘fishy’. It should have a mild, ocean-like aroma.
Good salmon options for smoking include:
- Atlantic salmon
- Coho salmon
- Sockeye salmon
- King salmon
The salmon should have deep orange or red flesh. Try to find salmon steaks or fillets with the skin still attached, as the skin protects the flesh during smoking.
Wild-caught salmon tends to have a nicer flavor and texture than farmed Atlantic salmon. If you choose farmed salmon, look for sustainably raised salmon.
Figure 1. Red salmon fillets ideal for smoking.
Preparing the Salmon
Before smoking, the salmon needs to be seasoned and cured. There are two main preparation methods – dry brining and wet brining:
Dry brine:
- Make a dry brine mixture of 1 cup brown sugar, 1 cup salt, and black pepper.
- Place a layer of the mixture in a rimmed dish. Put salmon fillet on top, skin side down.
- Cover the top of the fillet with the rest of the dry brine mixture.
- Wrap the dish tightly with plastic wrap.
- Place a weight like a cast iron pan on top to press down brine into fish.
- Refrigerate 3-12 hours based on thickness.
- Rinse salmon, pat dry, and let sit uncovered in fridge overnight to form pellicle.
Wet brine:
- Make a brine solution of 1 cup salt + 1 cup brown sugar dissolved per 1 quart water.
- Submerge salmon fully in brine solution.
- Refrigerate 3-12 hours based on thickness.
- Remove from brine and pat dry. Let sit overnight.
The salt and sugar in the dry or wet brine help draw moisture out of the flesh while keeping it moist, add flavor, and help form that lovely pellicle coat.
How to Smoke Salmon Fillets at 225°F
Follow these simple steps for smoking salmon at 225°F:
1. Prep the Smoker
Set up your smoker or grill for hot smoking by placing a disposable aluminum pan filled with wood chips on the charcoal or over the gas burners.
Soak 2-4 cups of wood chips in water for 30 minutes before use. Good wood choices are alder, apple, cherry or maple. Drain soaked chips well.
Bring the smoker up to 225-240°F. The temperature should not exceed 250°F during the cook time.
2. Add the Salmon
Place the salmon filets on the smoker grate, skin side down.
Make sure fillets are not touching each other. If needed, cut fillets into portions that will lay flat on the grates.
3. Smoke the Salmon
Let the salmon filets smoke cook at 225-240°F with indirect heat for 45-60 minutes. Time will vary a bit based on thickness.
Add more soaked wood chips to the pan every 20-30 minutes to continue smoke production.
4. Check Doneness
Start checking the thickest part of the fillets after about 45 minutes. Use an instant read thermometer to check for doneness.
The salmon is done when it reaches an internal temperature of around 125-130°F. The fish will continue to cook a bit after removed from the heat.
5. Remove and Serve
When salmon reaches the target temp, remove it from the smoker. Let rest 5 minutes then serve.
Enjoy the smoked salmon warm, at room temperature, or chilled. It will keep refrigerated for 4-5 days.
Figure 2. Cooking salmon fillets on a smoker.
Tips for the Best Smoked Salmon
Follow these tips for foolproof, flavorful smoked salmon every time:
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Use fresh, high quality salmon. Go for wild-caught if possible.
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Trim any thin belly ends off fillets so thickness remains even.
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Brine using either a dry or wet brine method before smoking.
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Smoke for 45-60 minutes at 225°F until the inner temperature is 125°F.
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Use indirect heat and avoid direct exposure to any flames.
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Maintain a steady smoker temp between 225-240°F.
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Add soaked wood chips every 20-30 minutes for constant smoke.
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Use a thermometer to check the internal temperature.
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Let salmon rest 5 minutes before serving for juicy fish.
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Store leftovers in the refrigerator and use within 4-5 days.
Serving Up Smoked Salmon
Smoked salmon makes an elegant appetizer or brunch item. Here are some tasty ways to serve it:
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On crackers or crostini with dill cream cheese or lemon-caper aioli
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In an egg scramble or frittata
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On top of toast points or open-faced English muffins
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In a hash with potatoes and onions
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Chopped in salads
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Flaked over pasta
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Layered into dip with cream cheese and herbs
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On top of pizza, flatbreads or nachos
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In salmon cakes or fish tacos
With its versatile flavor, smoked salmon can be used in many recipes beyond basic plated servings. Use your imagination to experiment with ways to enjoy this smoked delicacy!
Frequently Asked Questions
What if my salmon looks dry or overcooked?
- Salmon can dry out if smoked for too long at too high of heat. Next time, try maintaining the temperature closer to 225°F and checking for doneness earlier. Wet brining can also help keep salmon moist.
Do I need to flip the fillets during smoking?
- Flipping is not necessary. Smoking with indirect heat, the fillets will cook evenly without flipping.
Can I cold smoke salmon at home?
- You can! But cold smoking salmon requires curing the fish with nitrites first for safety. And holding the temperature under 90°F takes special equipment. Begin with hot smoking for an easier homemade method.
Can I use a regular propane grill to smoke salmon?
- Yes, with a few tweaks like adding a wood chip tray. Look for a smoker box accessory made for grill smoking.
Should I serve smoked salmon warm or cold?
- That’s up to you! Both ways are delicious. Warm smoked salmon highlights the meltingly tender texture. Chilled brings out more subtle smoky notes. Offer some each way.
Can I freeze smoked salmon?
Yes, you can freeze smoked salmon for longer storage. Let cool completely, wrap tightly in plastic wrap, and freeze up to 2 months. Thaw in fridge before using.
Smoky, Succulent Smoked Salmon
With just a little preparation and TLC, you can make amazing smoked salmon at home using the 225°F hot smoking method. For the perfect balance of texture and flavor, smoke salmon fillets for around 45-60 minutes, or until the thickest part of the fillet reaches an internal temperature of 125°F. Vary the brining and smoking techniques to suit your needs. And be sure to take advantage of smoked salmon’s versatility by serving it in creative ways. Enjoy
Step 1: Cure the Salmon
When most people talk about curing, they’re talking about a dry cure. You also have the option of using a wet cure which is the exact same thing as brine.
Brine or Wet Cure
With smoked salmon brine, you’ve got three basic elements to deploy: sugar, salt, and water. As was already said, the salt breaks down proteins and removes extra water, which makes the fish more likely to stay moist while it’s cooking. Also, the sugar will help the salmon stay fresh longer by stopping the growth of bacteria. This lets the salmon absorb and hold the water that the wet cure adds.
You don’t have to stick with water. If you want to give your smoked salmon brine a little extra kick, try our vodka-brined smoked wild salmon or our cider hot-smoked salmon recipes.
Dry Cure
Some people think that wet curing salmon isn’t as good for preserving it as dry curing, even though you can get creative with the flavors. Plus, it takes a little longer. That’s why it’s best to start with a simple dry cure when learning how to make smoked salmon.
A basic smoked salmon cure needs only three ingredients:
- 1 cup brown sugar
- 1 cup salt
- Black pepper
Mix the ingredients together in a small bowl. Place the salmon on a flat piece of plastic wrap that is big enough to cover it all. Then, spread half of the mixture over the salmon. Place the salmon fillet side down on top of the mixture. Add the other half on top of it, making sure it’s spread out evenly. Next, just fold up the edges, wrap the salmon tightly, and stick in the fridge for 8-12 hours.
It doesn’t matter how thick your fillet is; you should keep it in the fridge for this long. Also, try to weigh the fish down. Usually, putting heavy cans or bottles on top will do the trick. You can be flexible about how long you cure your salmon, but don’t let it sit for more than 48 hours. That’ll make your fish way too salty.
Smoked Salmon on a Pellet Grill
If you want a rich and flavorful smoked salmon fillet, it’s best to use an electric smoker. Smoked salmon tastes great, is easy to make, and always comes out the same when cooked on a wood pellet grill. You can make it without having to fuss over the grill or worry about an uneven job.
Because pellets burn hotter and slower than chips, you have a lot more control over the temperature of your electric grill because of the steady flow of indirect heat. The smoke is also very even. That means no flare-ups, no uneven zones, and little ash or build-up.
If you’re equipped with a Traeger, smoking salmon is even simpler. Not only is the Smoke Setting the right temperature for a perfectly smoked salmon, but our digitally controlled convection heating system makes it easy to set the temperature and lets you keep an eye on it from your phone.
Translation: With a Traeger, you won’t need to constantly check on your salmon.
The ingredients and preparation steps above are for smoking salmon on a pellet grill.