Enjoy this tasty Smoked Salmon (How to Smoke Salmon) that is very simple to make. We will answer all of your questions about smoked salmon and show you how to make these simple recipes step by step.
When you smoke a whole salmon, you get a very moist, tender, flavorful fish with a strong smoky smell. Even though it might seem hard, smoking salmon at home is actually very easy if you follow a few simple steps. With this complete guide, we’ll show you how to smoke salmon like a pro, from beginning to end.
Benefits of Smoking Whole Salmon
There are several advantages to smoking a whole salmon rather than just portions:
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Rich intense smoky flavor – Smoking infuses the salmon with deep wood-fired smokiness that permeates the entire fish. This takes it to the next level over quick-smoked portions.
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Texture that falls apart easily with a fork: Low, indirect heat from the smoker cooks the salmon slowly, keeping it very moist without drying it out. The fish flakes apart and melts in your mouth.
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Natural wood smoke – Real hardwood smoke from chips or chunks adds authentic flavor. No liquid smoke here!
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Impressive presentation – A whole smoked salmon makes for an elegant, impressive centerpiece at dinners and parties.
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Versatile ingredient – Flake smoked salmon into salads, pasta, omelets, bagels and more. Use in dips, spreads, patés.
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Cost effective – Smoking a whole salmon yourself is much cheaper than buying sliced smoked salmon
Step-by-Step Instructions
Follow these simple steps for foolproof smoked salmon from start to finish:
1. Select a Fresh Whole Salmon
Choose a wild-caught pacific salmon like sockeye or king/chinook Ensure the fish weighs 5-8 lbs and has clear eyes and bright red gills
2. Filet and Remove Pinbones (Optional)
Use a sharp knife to slice the salmon down the backbone. Remove and discard bones. Use pliers to remove any remaining pinbones.
3. Brine the Salmon (Optional)
A saltwater brine seasons the salmon and firms up the texture. Dissolve 1 cup salt and 1 cup brown sugar per gallon of water. Submerge salmon 8-12 hours.
4. Pat Salmon Dry
Remove salmon from brine and pat very dry inside and out with paper towels. Allow to air dry in fridge 1-2 hours.
5. Prepare Smoker and Wood Chips
Set up smoker and fill with preferred wood chips like alder, apple, cherry or pecan. Heat to 225°F.
6. Smoke the Salmon for 2-4 Hours
Place salmon directly on racks, skin side down. Smoke until salmon reaches internal temp of 145°F.
7. Rest, Serve and Store Salmon
Let salmon rest 10 minutes before slicing. Serve warm or chilled. Store leftovers up to 1 week refrigerated.
Smoking Tips for Best Results
Follow these tips when smoking salmon for superior results:
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Use wild-caught salmon for better fat content, flavor and texture. Farm-raised is very lean.
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Brining is optional but helps season and firm up the salmon’s texture. Omit if you prefer less salty salmon.
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Pat salmon very dry after brining so the smoke and rub adhere. Air dry 1-2 hours in the fridge.
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Apply a spice rub for more flavor. Brown sugar, salt, cracked pepper and garlic are classic.
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Use milder fruit woods like apple, alder and cherry so smoke doesn’t overwhelm the salmon.
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Smoke salmon for 2-4 hours. Quick smoking makes the flavor acrid. Long, slow smoking is best.
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Monitor temperature and stop smoking at 145°F for best texture. Higher overcooks the salmon.
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Let smoked salmon rest 10 minutes before serving. This allows the juices to redistribute.
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Store leftovers well wrapped in fridge up to 1 week. Freeze portioned salmon up to 2 months.
Troubleshooting Common Smoking Issues
Here are some common issues and how to avoid them:
Smoked salmon is too dry – Salmon was smoked too long or at too high a temp. Maintain 225°F or below. Use a food probe to monitor doneness.
Smoked salmon is too smoky – The wood type was too strong like mesquite or hickory. Use milder fruit and nut woods. Reduce total smoking time.
Salmon sticks to grates – Fish wasn’t dry enough before smoking. Make sure to thoroughly pat dry and form pellicle. Spray grates with oil.
White albumin oozes out – This is totally normal and safe to eat. It’s just proteins coagulating from heat. No way to prevent.
Smoked salmon tastes bland – Brining is optional but really helps impart flavor. Be sure to generously season with spices and rub.
Smoker won’t reach low temp – Some smokers struggle below 250°F. Use foil pouches of wood chips instead of direct smoke.
Salmon has home refrigerator taste – Smoke immediately after purchasing. Don’t store raw salmon in fridge more than 2 days before smoking.
Serving and Storing Leftover Smoked Salmon
Smoked salmon stays fresh for up to a week when properly stored. Here are serving ideas and storage tips:
- Flake into omelets, frittatas, hashes for breakfast
- Toss with pasta, olive oil, greens for elegant dinner
- Layer on bagels with cream cheese for classic smoked salmon bagels
- Incorporate into dips and spreads like salmon mousse
- Arrange beautifully on a charcuterie grazing board
- Serve on crostini, blinis or flatbreads for apps
- Wrap extra well in plastic wrap and foil. Refrigerate up to 1 week.
- Portion and vacuum seal smoked salmon. Freeze up to 2 months.
So fire up your smoker and enjoy incredible smoked salmon! Brining, seasoning and proper technique are key. Impress your guests with your very own house-smoked salmon and use leftovers in creative recipes all week long.
What You Will Need
- fresh salmon fillet—you can get a fresh piece of salmon at most grocery stores. Wild-caught salmon is the best! Sockeye salmon, king salmon, and Atlantic salmon are all great choices!
- Brown sugar was added to the quick brine to make it a little sweeter. You can change the amount to suit your taste.
- salt that is kosher
- freshly chopped dill, a herb that goes well with this fresh fish.
- garlic – everything is always better with some garlic!
The Best Smoked Salmon Recipe
We are always looking for new Traeger pellet grill recipes, and this easy smoked salmon is a new favorite! We start by brining the salmon in a dry mixture, which gives it a lot of flavor, and then we cook it slowly for just under an hour. It’s amazing how the quick brine and smokey wood chips taste together. You can eat it by itself with some simple side dishes or use it in your favorite smoked salmon recipes. We love making smoked salmon dip with it.
Smoked Whole Salmon
FAQ
How long does it take to smoke a salmon in a smoker?
Do you have to brine salmon before smoking?
Do you smoke salmon with the skin on or off?
Does salmon have to be cured before smoking?
How do you smoke salmon?
Here’s how to smoke salmon and ways to use it in recipes. The day before (dry brine): Sprinkle the salt, brown sugar, onion powder, and garlic powder over the salmon. Place it on a platter uncovered in the refrigerator 4 to 6 hours. Then rinse, pat dry and refrigerate it uncovered overnight.
What are the benefits of smoked salmon over raw salmon?
It actually has the same characteristics as raw salmon, being relatively low in calories, it is an excellent source of protein, good fat and several vitamins and minerals. The smoking process just adds an aroma.
How do you smoke salmon in a crock pot?
Brine the salmon with a simple 2-to-1 ratio of brown sugar and kosher salt. Refrigerate for 1 to 2 hours, then wipe off excess liquid with paper towels. Set up your smoker for indirect heat smoking and bring the temperature up to 225° F. Use alder wood chips for smoke and a drip pan with water to add moisture to the smoker.
How do you smoke salmon with kosher salt?
Brine. A simple combination of kosher salt and brown sugar. Use the right wood for smoke that pairs with salmon. Do not overcook the salmon. This is the most important part. The key temperatures are a 225° F smoker and 140° F finished internal temperature. If either of the temperatures gets too high, the salmon will dry out.