Smoked Salmon is the ultimate way to elevate this delicious fish into a smoky, melt-in-your-mouth meal. Whether you’re serving it chilled on a bagel or warm with a side of roasted veggies, this smoker-friendly recipe brings out rich, buttery flavors with just a handful of pantry ingredients. With a simple dry brine and an easy smoke on your Traeger or pellet grill, you’ll have perfectly smoked salmon in just a few hours — no fancy tools required.
Table of Contents
Why You’ll Love This Recipe
- Smoky, rich flavor with tender texture
- High in protein and omega-3s
- Naturally gluten-free and keto-friendly
- Make-ahead friendly — keeps well for days
- Customizable with your favorite seasoning rubs
This smoked salmon recipe is perfect for dinner, brunch boards, or even quick snacks straight from the fridge.
Ingredients
For the Dry Brine:
- 4 cups brown sugar (packed)
- 1 cup kosher salt
For the Seasoning:
- 3 tsp garlic powder
- 3 tsp onion powder
- 3 tsp kosher salt
- 3 tsp dried parsley
For the Fish:
- 5 lbs salmon (cut into 5 sections; coho, sockeye, or Atlantic)
Instructions
- Prep the Salmon
Remove skin (optional), rinse fillets, and pat dry with a paper towel. - Dry Brine Overnight
In a rimmed pan, sprinkle half the dry brine mix on the bottom. Lay salmon pieces on top. Cover with the remaining brine. Wrap and refrigerate overnight (8–12 hours). - Rinse & Dry
The next morning, gently rinse the brine off with cold water. Pat dry. Place salmon on a baking sheet and refrigerate uncovered for 2–3 hours until the surface becomes sticky — this is the pellicle, which helps absorb smoke. - Season
Mix garlic powder, onion powder, salt, and parsley. Rub all over the salmon pieces. - Smoke
Preheat your smoker to 180°F. Place salmon directly on the grates and smoke for about 2 hours, or until internal temp reaches 135–145°F. - Cool & Store
Let the smoked salmon cool for 1 hour. Serve immediately, or refrigerate in an airtight container for up to 10 days.
Recipe Details
- Prep Time: 20 minutes (plus overnight brine & drying)
- Cook Time: 2 hours
- Total Time: ~14 hours
- Servings: 10 (approx.)
Nutrition Facts (Per Serving – Approx.)
- Calories: 573
- Protein: 38g
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 78g
- Sugar: 77g
- Sodium: 8329mg (note: brine is not fully consumed)
- Cholesterol: 104mg
Tips & Variations
- Wood Pellet Suggestions: Alder, cherry, apple, pecan, or maple all pair beautifully with salmon.
- Try Different Cuts: Coho is mild, sockeye is rich, and king salmon is extra buttery (but pricey).
- Pellicle is key: Don’t skip drying the salmon — this helps lock in that deep smoky flavor.
- Flavor Boost: Add a splash of maple syrup or cracked black pepper for extra punch.
FAQs
Q: Do I need to reheat smoked salmon?
A: Nope! It’s fully cooked and delicious cold or room temp.
Q: Can I freeze smoked salmon?
A: Absolutely — store it tightly wrapped for up to 2 months.
Q: What’s the difference between hot and cold smoked salmon?
A: Hot-smoked (like this recipe) is fully cooked at ~145°F. Cold-smoked is smoked at lower temps and not fully cooked.
Smoked Salmon
Equipment
- – Pellet smoker (Traeger or similar)
- – Rimmed baking sheet
- – Cooling rack
- – Thermometer
Ingredients
- **Dry Brine**
- – 4 cups brown sugar packed
- – 1 cup kosher salt
- **Seasoning**
- – 3 tsp garlic powder
- – 3 tsp onion powder
- – 3 tsp kosher salt
- – 3 tsp dried parsley
- **Fish**
- – 5 lbs salmon cut into 5 sections
Instructions
- Pat salmon dry with paper towel.
- Mix brown sugar and salt to make the dry brine.
- In a pan, layer half the brine, then salmon, then top with the rest. Cover and refrigerate overnight.
- Rinse brine off and pat dry.
- Place salmon uncovered in fridge for 2–3 hours until surface feels tacky.
- Mix seasoning and rub all over salmon.
- Preheat smoker to 180°F.
- Smoke salmon for ~2 hours until internal temp reaches 135–145°F.
- Cool for 1 hour, then serve or store in fridge.
Notes
– Pellicle is essential — don’t skip drying phase.
– Adjust smoke time based on thickness of fillets.
Conclusion
This Smoked Salmon recipe is a must-try for any pellet grill lover. It’s easy enough for a beginner but delivers results that rival any deli or restaurant. Smoky, tender, and packed with flavor — it’s the kind of dish that makes you feel like a pro every time.