This is how to smoke salmon in your smoker right at home! The best rub for fish you will ever make that brings out the flavor and makes it melt in your mouth good. Easy recipe for those who have never smoked fish, or looking for something new. Healthy dinner idea.
I got my husband a smoker last year and we’ve been making the most amazing salmon in it. Here’s how to smoke salmon in your smoker so you can enjoy the deliciousness too! 😉 It’s one of our favorite easy smoker recipes. This post brought to you by Seafood Nutrition Partnership. (originally published 8/16, affiliate links present)
Smoked Salmon
You can make this as an electric smoker recipe too, either machine works.
- Recently we upgraded to this Traeger pellet smoker and grill and love it.
- This is the Charbroil model we started with.
- These are the pellets we always have on hand and use for almost everything.
- This smoker cookbook has some more great ideas if you want to cook outside more regularly.
That is the key in my opinion.
You can have a really expensive piece of fish but if you have an amazing rub even an average piece of fish can become incredibly flavorful.
Of course both including a wild caught or Atlantic salmon filet are best. 😉
Here’s the secret to the best baked salmon (and now smoked) my husband swears by. This time I asked him to actually write it down for me so I could share with all of you.
Once you’ve rinsed your beautiful piece of salmon, pat fish dry and lay it on a cutting board. Then begin to prepare your rub.
We’re all about using spices when it comes to smoking fish. Combining sugar salt ingredients gives your smoked salmon an incredible flavor. You can add a bit of heat too if you desire.
- Here is the smoked salmon rub recipe in it’s entirety.
It is amazing how different salmon tastes when you massage a good rub into it before smoking. It’s so much better than leaving it off in our opinion. Ours is a salty and sweet rub for fish that people comment on all the time and say this is now their go to smoked salmon recipe.
You’ll have to let us know what you think…..
How to smoke salmon and what you’ll need
- Electric smoker or pellet grill / smoker
- Salmon fillet (leave skin on)
- Salmon dry rub
- Brown sugar
- Paprika
- Sugar
- Salt and pepper
- Garlic powder
- Chili powder (more or less depending on what heat level you desire)
- Wood chips – great variety pack
- or wood pellets
You can either put a thin or thick layer of rub on your fillet. For a more intense flavor, coat and then wrap in plastic wrap. Keep in fridge for up to 12 hours to deepen flavors. I refrigerate for about an hour or so myself.
Combine your ingredients for the rub. Then massage it on to the top and bottom (yes on the skin side too) of your fillet, and you’re ready to cook.
- Once your smoker reaches 225 degrees lay it flat on one of the racks and really that is it!
Set your timer for 1.5 hrs. to check on it, and typically it is perfectly done in about 2 hrs.
You want the flavor of smoke to adhere to the fish so wrapping it in foil is not recommended.
How do you eat smoked salmon?
Well of course you can eat it as is with a side of mixed vegetables in your air fryer, or smoked vegetables for a very healthy meal. Some like to drizzle a bit of maple syrup on it for a bit of sweetness.
- Rinse brown or white rice with some cold water and serve this as a side dish as well. We think the seasonings added at the beginning are way more than enough (and the reviews below concur) but you could add more.
Pair it with some steamed broccoli too and you’re ready for a tasty dinner! If you love fish as much as our family does, it’s a real winner!
If you cook fish often and have a killer recipe let us know we’d love to try it next! This is of course the hot smoking method. If you have a cold smoking recipe we’d love to try it.
Salmon is not only great for dinner but on top of an everything bagel with a little cream cheese for lunch is amazing too. We don’t really check the internal temperature when done. Fish just needs to be flaky to be perfect, and overdone isn’t good. A bit underdone is better than dry.
Looking for more easy fish recipes?
- Our Instant Pot fish recipe is fabulous.
- I also have a bunch of pressure cooker fish recipes you can try too!
When you’re ready to take it a step further and smoke meats like beef and pork, here is a meat smoking chart to get you started.
Here are a few other smoker recipes to try:
- Make smoked baked potatoes as a side dish
- This is the best way to smoke ribs
- Smoked turkey is absolutely amazing
- And try turkey legs in your smoker
- Smoking a cooked ham for the holidays is yummy
- Try air fryer salmon or Instant Pot frozen salmon too!
Is it healthy to eat smoked salmon?
This goes for both prepared and sold in the stores, and smoking salmon at home. YES! It’s a good source of protein, B vitamins, vitamin D, magnesium and selenium.
It does have a decent amount of sodium in it though so keep that in mind if you have high blood pressure. In that case you’d want to eat it in moderation since 3 ounces has 666 ml of sodium.
Does Smoked Salmon Freeze Well?
- That is assuming you do have leftovers which is never true in our house.
- However, if you do: Of course you can freeze smoked salmon. It can stay in the freezer 6-9 months past the printed date on the package, or the day it was made at home.
- I personally prefer to eat it freshly cooked of course as I think the texture is a bit altered when it is reheated.
How do you reheat frozen smoked salmon?
Preheat your oven to 325 degrees and place it in either a shallow baking dish or on a baking sheet. Then, lightly coat the top with a little butter or a spray of olive oil.
Warm the smoked salmon in the oven for about five minutes, depending on the strength of your oven. You can print recipe below if you’d like.
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***** If you LOVED this recipe give it 5 Stars below and let everyone know what you thought about it. 😉
How to Smoke Salmon
Ingredients
- 1 salmon fillet
- 1/2 c brown sugar
- 1/2 tsp paprika
- 1/4 c sugar
- 2 tbsp salt
- 1 tbsp garlic powder
- 1 tsp chili powder optional
Instructions
- Combine rub ingredients in a bowl and mix well.
- Massage rub into top and skin side of salmon fillet.
- Add chips to smoker by filling container/drawer 3/4 full.
- Preheat your smoker to 225 degrees, lay fillet flat on a rack once it reaches this temperature and smoke for approx. 2 hours. Check at 1.5 hrs. to ensure all is going well.
- Salt and pepper to taste at end if you want more seasoning (we like it as is). Enjoy.
Rich says
I love this recipe. I actually rub on the salmon the night before and let it sit over night in the fridge. Then I pull out a little bit before I put it on the smoker and add a little more rub. I smoke on a offset using hickory logs at 225 to 250 for 2hrs and comes out perfect. Everyone including my kids love it. Thanks
The Typical Mom says
Oh I am so glad you love it too
Donna says
The recipe says 2 tablespoons of salt. Is that really correct?
Jo says
Is 2tbsp of salt correct?
The Typical Mom says
Yep
Courtney says
I love this recipe! We have made it 4 times and everyone who has joined us for it absolutely loves it. Also compared to several other recipes this is so darn easy! Thanks for sharing.
The Typical Mom says
So glad it has been a hit
David L says
How do I get the amount of each ingredient for the rub?
Cathie Gomez says
My guys absolutely loved this recipe!
Mary says
Will this freeze well?
Patty says
Can you smoke the salmon on a cedar plank?
JAMES Wilson III says
Yes, soak it in water first. As the wood heats and begins to smolder the cedar plank gives it the smoked flavor!
Katherine Dietz says
Pepper is listed above with salt but not in the ingredients list, how much? And what brine or marinade?
Thanks
Katherine
The Typical Mom says
This is not a marinade recipe but rather a dry rub for salmon. Pepper is just if you want to season at the end.
Laurie S says
Is the timing the same if your salmon has no skin? I can’t wait to try this recipe! Thank you for sharing!!
Kim says
Can you broil the fish or bbq it?
Dorothy Jackson says
We used your recipe for out Christmas dinner today and I must say it was one of the BEST EVER!!!! Loved the flavor, the rub did not overwhelm the salmon flavor, it enhanced it! Will defiantly be doing this again, soon.
joe Valoret says
I have a gas smoker (propane source) good one I can adjust perfectly well…I will try and report. JV in the wood.dish I have one that water can be put there and in the center the chips…so water is use to keep moist.
Shelia says
I own a charcoal which I prefer better than electric. My question is can we used our charcoal smoker for this recipe? Any adjusments on setting temperture?
The Typical Mom says
We don’t have one so I don’t know but would assume it would work just fine.
Megan says
Would you put liquid in the smoker as well for this?
The Typical Mom says
We have an electric smoker and no we just add wood chips to the bin. We don’t use liquid at all in our type of smoker.
Karyn says
Made this Salmon in my Big Green Egg smoker today and it was amazing! My whole family enjoyed it including my 2 grandsons who are 3 & 1. I have tried a lot of Smoked Salmon recipes and have to say this is my new favorite!
The Typical Mom says
So glad you loved it too.
Dave says
Internal temp?
The Typical Mom says
Well it is fish so it can be eaten raw essentially as in sushi but typically 145 temp. is recommended however salmon does tend to continue to cook once taken out and is better flaky and not overcooked so 140 is probably best to take out.
Rob R says
So you cook the salmon to a temp of 225, that seems high, just want to make sure?
Holly Randazzo says
Hi!
Don’t have a smoker, just a BBQ. Any ideas on how to adapt? Looks great!
Alicia says
Bought my hubby an electric smoker for Father’s Day and this is the first thing we made in it! OH MY GOSH…this was the best salmon I’ve ever had! Better than any restaurant I’ve ever been to! My 4 yr old even loved it! This will always be my go to recipe! Absolutely Delish!
Richard Core says
This has been the been the easiest and most consistent recipie. There isn’t a long prep time the brine is easy to make and adapt for your personal tastes. We like ours a little spicy so I add cayenne and chili powder. I’m so glad I used your recipie the first time I smoked a salmon. I have comeback to it now a half dozen times and it always impresses!!!
Chon Salinas says
What type of wood was used ? Thanks for any info.
The Typical Mom says
There’s a link in the post to the types we use.
Rose says
Hi,
Can you please provide the temperature it says “this temperature” but it does not provide the temperature it needs to be at?
The Typical Mom says
In the directions, recipe card, it states temp. 225.
Steven Nervo says
Skin side up or skin side down in the smoker?
The Typical Mom says
Always skin side down on the racks when you are smoking fish.
Laurie says
We just got an electic smoker for Christmas and this recipe is awesome ! I was a little hesitant with the sugar but we loved it so much, we are making it again tonight
The Typical Mom says
OH good, it’s our fave.
Jessica says
What flavor chips do you use in your smoker?
Linda says
Is this the kind of smoked salmon that you can serve as an appetizer with crackers?
The Typical Mom says
If you desired.
Richard Core says
I’ve never smoked a salmon and used this recipe as my first effort and it turned out tremendously!
The Typical Mom says
OH good!!
peter @feedyoursoultoo says
Love smoked salmon. This looks great!