Smoked Salmon

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Smoked salmon is one of the most flavorful and rewarding dishes you can make on your smoker. With its flaky texture, rich flavor, and subtle smoky notes, this recipe delivers everything you love about classic smoked fish—without the fuss. Whether you’re using a Traeger, Pit Boss, or any pellet grill, you’ll love how easy it is to achieve a restaurant-quality result right in your backyard. Perfect for weekend brunch, holiday spreads, or meal prep, this smoked salmon is about to become your go-to favorite.

Table of Contents

Why You’ll Love This Recipe

  • Unbelievably flavorful: The dry brine brings out the natural richness of the fish.
  • Easy process: Minimal prep—your smoker does the heavy lifting.
  • Perfect texture: Slow smoking locks in moisture and flavor.
  • Versatile: Serve on crackers, bagels, in salads, or by itself.
  • Great for meal prep: Keeps well and is ready to enjoy cold or hot.

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 Salmon:

  • 5 lbs salmon fillet (Coho, Atlantic, or sockeye), cut into 5 portions
  • Optional: preferred wood chips (alder, apple, cherry, pecan, or maple)

Instructions

  1. Prep the salmon
    Pat salmon fillets dry with paper towels. Set aside.
  2. Apply dry brine
    In a bowl, mix brown sugar and kosher salt. Spread half in a large shallow pan. Place salmon portions skin-side down and cover with the remaining brine. Cover tightly with plastic wrap and refrigerate overnight (8–12 hours).
  3. Rinse and dry
    Remove salmon from brine and rinse under cold water to remove excess salt/sugar. Pat very dry. Place on a clean rack or baking sheet and refrigerate uncovered for 2–3 hours until the surface feels slightly tacky. This forms a pellicle, which helps smoke adhere.
  4. Season the salmon
    Mix garlic powder, onion powder, kosher salt, and parsley in a small bowl. Rub gently over each fillet.
  5. Preheat smoker
    Set your pellet grill to 180°F (82°C). Use alder, apple, or maple pellets for best flavor.
  6. Smoke the salmon
    Place fillets directly on smoker grates. Smoke for about 2 hours, or until the internal temperature reaches 135–145°F (57–63°C).
  7. Cool and serve
    Let salmon cool on a wire rack for at least 1 hour before serving or storing.

Recipe Details

  • Prep Time: 20 minutes (plus overnight brining and 2–3 hrs drying)
  • Cook Time: 2 hours
  • Total Time: ~15 hours (mostly hands-off)
  • Servings: 10 (approx.)

Nutrition Facts (per serving, approx.)

  • Calories: 573
  • Protein: 38g
  • Fat: 12g
  • Carbohydrates: 78g (includes unused brine)
  • Sodium: 8329mg (actual sodium intake will be lower)

Tips & Variations

  • Choose fatty fish: Sockeye, Coho, or Atlantic salmon smoke beautifully due to their higher fat content.
  • Let it dry: Don’t skip the pellicle step—it’s essential for smoke flavor and texture.
  • Use a thermometer: Ensure your salmon hits at least 135°F for food safety.
  • Get creative: Add cracked pepper, lemon zest, or dill to the seasoning for variety.
  • Serving ideas:
    • On bagels with cream cheese
    • Flaked into scrambled eggs or pasta
    • On crackers with capers and red onion
    • With deviled eggs for brunch
    • As a protein on salad or grain bowls

Smoked Salmon (Pellet Grill Recipe)

This smoked salmon is flaky, flavorful, and beautifully infused with smoke. Perfect for brunch spreads, bagels, salads, or enjoying solo!
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Prep Time 2 hours
Cook Time 6 hours
Total Time 15 hours
Course Appetizer, main
Cuisine American, BBQ
Servings 10 salmon
Calories 573 kcal

Equipment

  • – Pellet smoker
  • – Thermometer
  • – Sheet pan
  • – Wire rack

Ingredients
  

  • – 4 cups brown sugar
  • – 1 cup kosher salt
  • – 3 tsp garlic powder
  • – 3 tsp onion powder
  • – 3 tsp kosher salt
  • – 3 tsp dried parsley
  • – 5 lbs salmon fillet cut into 5 pieces
  • – Wood pellets alder, apple, cherry, maple

Instructions
 

  • Pat salmon dry. In a bowl, mix brown sugar and kosher salt for dry brine.
  • Spread half of brine in a pan. Place salmon skin-side down. Cover with remaining brine. Wrap and refrigerate overnight.
  • Rinse salmon under cold water. Pat dry. Place on a baking sheet and refrigerate uncovered for 2–3 hours until tacky.
  • Mix seasoning and rub onto salmon.
  • Preheat smoker to 180°F. Place salmon directly on grates.
  • Smoke for ~2 hours or until internal temp is 135–145°F.
  • Cool on rack for 1 hour before serving or storing.

Notes

– Dry brining helps improve texture and flavor.
– Don’t skip the drying step to form the pellicle.
– Store leftovers in the fridge up to 10 days.
Keyword hot smoked fish, smoked salmon, traeger salmon

FAQs

Do I need to cook smoked salmon before eating?
No. This is a hot-smoked salmon recipe, meaning it’s fully cooked during the smoking process. It can be served cold or warm.

How long does smoked salmon last in the fridge?
When stored in an airtight container, it will keep for up to 10 days in the refrigerator.

Can I freeze smoked salmon?
Yes. Wrap tightly in plastic and store in a freezer-safe bag. It will last up to 2 months.

What’s the difference between hot and cold smoked salmon?
Hot-smoked salmon is cooked at higher temps (135–145°F) and is flaky and fully cooked. Cold-smoked salmon is cured and smoked below 90°F—it’s softer, more like lox, and not cooked.

Do I need to flip the salmon while smoking?
Nope! Just place it skin-side down and let the smoker do the work.

Conclusion

This smoked salmon recipe is everything you want in a smoker dish—flavorful, foolproof, and full of rich, smoky depth. Whether you’re preparing it for brunch, dinner, or make-ahead protein, it’s a dish that never disappoints. The best part? It’s mostly hands-off, letting your smoker infuse every bite with savory perfection.