Smoked Salmon

Smoked Salmon is the perfect dinner on your Traeger Smoker! This Traeger Smoked Salmon recipe is full of flavor and is absolutely amazing. I’ll teach you exactly how to smoke salmon perfectly on an electric smoker in easy to follow step-by-step instructions. This salmon recipe starts with an easy brine and ends with the BEST salmon ever!

There’s nothing quite like a smoked salmon fillet during the summer months. But honestly, this recipe makes it so simple that you can enjoy that smoky salmon taste and flavor all year long! 

If you’re looking for the perfect meal to relax after a long day at work, you’ll love the taste and flavor that this easy smoked salmon dish offers.

Simple cooking techniques paired up with simple cooking methods create a truly unforgettable and delicious meal. 

why you’ll love this recipe

• All you need to get from the store is a beautiful piece of salmon. The ingredients for the dry brine and seasonings are already in your pantry!
• The distinct taste of salmon smoked on a pellet grill is one you will love.
• It is so convenient to have this prepared protein handy in the fridge when you need a quick appetizer or meal.

is smoked salmon healthy?

Yes, it is! Eating salmon is a healthy option because it is high in omega-3 fats, protein and many other nutrients. Plus, many people consider eating fish as a good boost for the brain.

ingredients for smoked salmon

• Dry brine – Brown sugar and kosher salt are the perfect pair for dry brining this salmon.
• Seasoning – Garlic powder, onion powder, kosher salt and dried parsley are all you need to have a deliciously seasoned salmon.
• Salmon – Coho salmon, Atlantic salmon or sockeye salmon are great for smoking because of their high fat content.

how to smoke salmon

1. Pat salmon dry with paper towel.
2. Mix brown sugar and kosher salt together in a small bowl to make dry brine.
3. Sprinkle half of the dry brine onto a pan with sides. Place salmon on top of brine and cover the top of the salmon with the rest of the dry brine. Cover with plastic wrap and place in the fridge overnight.
4. In the morning, rinse salmon under cold water. Pat the surface of the fish dry with paper towel and place on a clean baking sheet. Let sit in the fridge for 2-3 hours or until dry and sticky to the touch. The pellicle seal develops during this time.
5. Mix together the seasonings and rub on the salmon.
6. Place salmon directly on grill grates of preheated smoker. Smoke about 2 hours or until internal temperature of salmon is 135-145 degrees Fahrenheit.
7. Allow to cool for an hour then serve or store in the refrigerator.

what flavor wood chips are best for smoking salmon?

The best type of wood pellets to use when smoking salmon varies. Alder, apple, cherry, pecan and maple are all great choices. Ultimately, it depends on your own personal tastes.

why do i need to dry brine salmon?

Dry brining salmon, or any meat, helps to eliminate any excess moisture that might be hiding in the piece of protein. You don’t want to have a “wet” salmon in the smoker.

what is pellicle?

The pellicle is a thin skin that is found on the outside of meats and fish which allows the smoky flavor to remain and really be absorbed into the meat.

what temperature should salmon be smoked at?

A nice slow and easy smoking temperature is 180 degrees Fahrenheit. This allows the smoke to really penetrate while heating up the salmon at a slow and steady temperature.

how do you know when salmon is done on the smoker?

Salmon should reach an internal temperature of about 145 degrees Fahrenheit. Use a meat thermometer or probe to help monitor the internal temperature of your salmon while smoking.

how to serve smoked salmon

Smoked salmon is such a great protein plus it is pretty much hands off once you get it into the smoker so you have lots of time to prepare side dishes like Smoked Cheesy Potato Casserole or Smoked Baked Potatoes. Of course, a batch of Easy Smoked Vegetables is a great way to add some color to everyone’s plate.

If you plan to serve smoked salmon to a crew for brunch, Smoked Deviled Eggs will be a hit! Smoked salmon is so yummy on crackers and toast, too. And don’t forget about the cream cheese and bagels for an awesome sandwich combination.

does smoked salmon have to be heated prior to eating?

No, you do not have to heat smoked salmon. You can eat it cold right out of the fridge.

what is the difference between hot- and cold-smoked salmon?

Salmon that has been smoked at temperature higher than 120 degrees Fahrenheit is considered hot-smoked and will reach a safe internal temperature of 135-145 degrees Fahrenheit. Hot-smoked salmon has been fully cooked.

Smoking salmon at a lower temperature, around 80 degrees Fahrenheit, is considered cold smoking and will not reach a very high internal temperature. This salmon is not fully cooked but is safe to consume as long as it has been stored properly.

how to store leftover smoked salmon

Store leftover smoked salmon in an airtight container in the fridge for up to 10 days.

Smoked salmon is a great source of protein for any time of the day. I know you will love cooking this on your smoker all season long.

more great smoker recipes

• If you didn’t think meatloaf could ever get any better, you have to try Smoked Meatloaf!
• Smoked Brats are perfect for serving up at your next family cookout.
• Be sure to try Smoked Bacon for your next Sunday brunch, the taste is unbeatable.
• Smoked Pork Carnitas are smoked nice and slow and made with a homemade taco rub.