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 and delicious dinner idea.
Ok so we LOVE fish for dinner, or lunch…take your pick!! We like to eat it several times a week but mix up how we prepare it. 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 not just my husband and I who enjoy smoked salmon, all three of my children including my “little ones” who are 8 & 9 gobble it up and ask for more each time we make it this way…and it’s SO easy to do! It’s one of our favorite easy smoker recipes. This post brought to you by Seafood Nutrition Partnership. The content and opinions expressed below are that of The Typical Mom. (originally published 8/16)
- The first thing about smoking salmon is the rub!
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 are best if possible. 😉
Here’s the secret salmon rub my husband swears by and I asked him to actually write it down for me to share this time.
Once you have your beautiful piece of salmon, lay it on a cutting board and begin to prepare your rub. We’re all about using spices when it comes to spoking fish. Combining salty and sweet ingredients gives your smoked salmon an incredible flavor, and 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
- Salmon fillet (leave skin on)
- Brown sugar (believe me it turns out wonderful with this rub)
- Paprika
- Sugar
- Salt
- Garlic powder
- Chili powder (more or less depending on what heat level you desire)
- Wood chips (we use a variety of wood chips, this is a great variety pack so you can choose what you like)
- Smoker (this is similar to the one we have)
Combine your ingredients for the rub, massage it on to the top and bottom (yes on the skin 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.
Once it’s done pair it with some steamed broccoli and rice and you’re ready for a healthy dinner! If you love fish as much as our family does, it’s a real winner! The Seafood Nutrition Partnership is working to get every family to incorporate fish into their diets at least twice a week (which isn’t a problem for us), are you up for the challenge??
If you cook fish often and have a killer recipe others might like let us know we’d love to try it in our smoker next!
Salmon is not only great for dinner I have actually added some leftovers (if there are any) on top of an everything bagel with a little cream cheese for lunch and it is just amazing!
Looking for more easy fish recipes?
- If you’re looking for more electric smoker recipes you can find them here.
- Our Instant Pot fish recipe is fabulous.
- I also have a bunch of pressure cooker fish recipes you can try too!
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. Enjoy!
For more easy recipes, tips and free printables please LIKE The Typical Mom on Facebook and follow me on Pinterest! You can also sign up for my free weekly newsletter which is packed with goodies I know you’ll love. 😉
Can you broil the fish or bbq it?
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.
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.
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?
We don’t have one so I don’t know but would assume it would work just fine.
Would you put liquid in the smoker as well for this?
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.
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!
So glad you loved it too.
Internal temp?
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.
So you cook the salmon to a temp of 225, that seems high, just want to make sure?
Hi!
Don’t have a smoker, just a BBQ. Any ideas on how to adapt? Looks great!
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!
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!!!
What type of wood was used ? Thanks for any info.
There’s a link in the post to the types we use.
Hi,
Can you please provide the temperature it says “this temperature” but it does not provide the temperature it needs to be at?
In the directions, recipe card, it states temp. 225.
Skin side up or skin side down in the smoker?
Always skin side down on the racks when you are smoking fish.
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
OH good, it’s our fave.
What flavor chips do you use in your smoker?
Is this the kind of smoked salmon that you can serve as an appetizer with crackers?
If you desired.
I’ve never smoked a salmon and used this recipe as my first effort and it turned out tremendously!
OH good!!
Love smoked salmon. This looks great!