Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

How to Smoke Salmon Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This comprehensive guide teaches you how to smoke salmon to perfection, using a wet brine, developing a pellicle, and slow smoking at low temperatures to achieve moist, flavorful smoked salmon with a delicate smoky aroma. Ideal for Atlantic or King/Chinook salmon fillets, this method results in tender, aromatic fish perfect for serving warm or at room temperature with fresh lemon wedges.

  • Total Time: 25 hours 45 minutes
  • Yield: 6 servings

Ingredients

Salmon and Seasoning

  • 2 – 3 lb salmon fillet (Atlantic or King/Chinook recommended)
  • Lemon pepper seasoning (to taste)
  • 2 lemons, sliced into wedges

Wet Brine

  • 4 cups hot water (tap temperature)
  • 1/3 cup kosher salt (not table salt)
  • 1/3 cup brown sugar

Instructions

  1. Make the wet brine: Combine 4 cups of hot water, 1/3 cup kosher salt, and 1/3 cup brown sugar in a large glass measuring cup or bowl. Stir until the salt and sugar have fully dissolved. Chill the brine completely in the refrigerator or freezer before use.
  2. Prepare the salmon: Trim the thin white belly strip from the fillet if present and remove any pin bones using tweezers. Place the salmon skin-side up in a baking dish with high sides just large enough to hold the fillet.
  3. Brine the salmon: Pour the chilled brine over the salmon until completely submerged. Cover and refrigerate for a minimum of 1 hour per pound—typically 4-8 hours for smaller fillets, and up to 12 hours for thicker fillets.
  4. Develop the pellicle: After brining, rinse the salmon under cold water and place it flesh-side up on cooling racks set over sheet pans. Refrigerate uncovered for at least 8 hours and up to 24 hours until the surface becomes tacky. This pellicle layer helps smoke adhere and seals in moisture.
  5. Season the salmon: Lightly season the tacky salmon with lemon pepper seasoning. Use a blend without added salt or moderate it since the salmon is already salted by the brine. Refrigerate while preparing the smoker.
  6. Prepare the smoker: Preheat your smoker to 180°F (82°C) over indirect heat. Add a mild wood such as cherry for smoke flavor, avoiding overpowering woods like mesquite.
  7. Smoke the salmon: Place the seasoned salmon on the smoker grate, insert an internal temperature probe into the thickest part of the fillet, and smoke until the internal temperature reaches your desired doneness between 180°F and 200°F smoker temperature. Smoking may take 45 minutes to 3 hours depending on fillet size. For example, a 1.75 lb fillet smoked 1 hour 15 minutes to 130°F.
  8. Rest and serve: Remove the salmon from the smoker and transfer to a platter. Cover loosely with foil and let rest for at least 20 minutes. Serve warm or near room temperature with fresh lemon wedges.

Notes

  • Use kosher salt in the brine as it dissolves evenly and enhances flavor without being overly salty.
  • Developing the pellicle by air drying the salmon uncovered in the fridge helps the smoke flavor penetrate better and reduces albumin formation.
  • Smoking temperature should be maintained between 180 and 200 degrees Fahrenheit for ideal texture.
  • Cherry wood is recommended for a mild, complementary smoke flavor; avoid stronger woods like mesquite that can overpower the fish.
  • The internal temperature of salmon when done can vary by preference; 130°F yields medium doneness with moist texture.
  • Trimming the thin white belly strip and pin bones helps improve texture and eating experience.
  • The entire process takes about 25 hours and 45 minutes including brining, drying, and smoking time.
  • Author: Monica
  • Prep Time: 9 hours
  • Cook Time: 1 hour 15 minutes
  • Category: Main Course
  • Method: Smoking
  • Cuisine: American

Find it online: https://monicarecipes.com/how-to-smoke-salmon-recipe/