Perfect Smoked Salmon

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With only four ingredients and a few cooking tips, this Smoked Salmon comes out perfectly flaky and the taste cannot be beat!

SMOKEY BBQ FLAVOR

This time of year I really put my smoker to the test. It probably gets used more than my grill. This recipe for Smoked Salmon is a favorite among my friends. Smoking salmon is so easy and it gives it such an intense flavor. Let the smoking do all the work here! If you’ve ever been insecure about cooking salmon properly, then smoking is a great way to start. It cooks so slowly that it’s very hard to overcook!

Smoked Salmon finished with fork pulling it apart appearing flaky

FREQUENTLY ASKED QUESTIONS:

How large of a salmon filet should I use?

For this recipe I like to use a 2-2 1/2 pound filet. Any larger and you’ll need to adjust the additional ingredients.

What is the best temperature to smoke salmon?

I have found the best temperature to smoke salmon is at 225F degrees. Salmon doesn’t take near as long to smoke as other cuts of meat.

Can I use cut salmon filets?

I wouldn’t recommend using cut filets for this recipe. It is meant to be a large filet and not smaller ones. You could use them but the time and method would be different.

How do I know when the salmon is fully cooked?

Salmon will be done when an inserted meat thermometer reads 145F degrees. A lot of smokers these days come with digital meat thermometers. It is extremely helpful when cooking any kind of meat to ensure doneness.

How do I store leftovers?

Smoked salmon can be refrigerated for up to a week properly stored in an airtight bag. It can also be frozen. To do this, place in a freezer bag and into the freezer. It should keep for up to 2 months.

Fork going into a piece of the Smoked Salmon topped with lemon Pinterest image

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

salmon filet
brown sugar
salt
bbq rub

Ingredients needed: Salmon filet, brown sugar, salt and BBQ rub

HOW TO MAKE SMOKED SALMON:

Lay the salmon out on a large piece of parchment paper (a piece big enough to wrap it when finished), on a baking sheet or cutting board, skin side down Sprinkle the salt over the flesh of the salmon and cover it well. Use all of it even if it feels like too much, trust me.

On top of the salt, place the brown sugar in a thick layer, spreading it out to cover as much of the flesh as possible.

Brown sugar being rubbed over the salt on salmon

Wrap the exposed portion of the salmon with the excess parchment paper, then gently flip it so it’s skin side up inside the parchment paper. Place in the refrigerator for an hour. About 15 minutes before the fish comes out of the fridge, begin preheating your smoker to 225 degrees fahrenheit. Remove the salmon from the fridge and flip it to flesh side up and open the parchment paper. Using a paper towel, wipe away the excess salt and brown sugar. There will be some you can’t remove and that’s ok. You just want to remove as much as you can. Don’t destroy the flesh of the fish while doing so.

Salmon being wiped down after refrigeration

At this time sprinkle with your BBQ Rub.

BBQ Rub being sprinkled over salmon filet

Wrap a baking sheet (big enough for the salmon to fit on) with tin foil and spray it with nonstick cooking spray. Place the salmon on it, then place it in the smoker. Place the meat probe inside the thickest part of the fish and smoke it for 1 hour and 10 minutes or until the internal temperature reaches 145 degrees F.

Remove from the smoker.

Finished Smoked Slalom with lemon and parsley

Then dig in! I like to serve this salmon with lemon slices. It’s delicious to squeeze onto the salmon before eating. Serve with a side salad.

Overhead of finished Smoked Salmon with lemons and fork going into salmon

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