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Smoked Salmon

5 from 8 votes
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By: the Evinks22 Comments
Posted: 06/26/19

This post may contain affiliate links. Please read our disclosure policy.

Smoked salmon collage. Top salmon on the smoker, bottom salmon on a wood cutting board.
Smoked salmon collage. Top image of salmon on the smoker, bottom salmon on a wood cutting board
Traeger smoked salmon collage. Top raw salmon on a cutting board, bottom salmon on the smoker.
smoked salmon on wood cutting board
smoked salmon on a wood cutting board
Smoked salmon collage. Top salmon on the smoker, bottom salmon on a wood cutting board.

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

PIN IT HERE FOR LATER!

Smoked salmon on cutting board

The BEST Smoked Salmon!

There’s nothing quite like smoked salmon during the summer months. But honestly, this recipe makes it so simple that you can enjoy that 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 smoked salmon dish offers.

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

Smoked Salmon fillets on smoker

Smoked Salmon Ingredients

This is a quick overview of the ingredients and the directions. For the full recipe continue scrolling to the recipe card at the bottom of the post.

For the dry brine:

  • Brown sugar 
  • Kosher Salt

For the seasoning:

  • Garlic powder
  • Onion powder
  • Kosher salt
  • Dried parsley

Salmon:

  • Salmon

How to Smoke Salmon

Mix all bring ingredients together.

Lay salmon on paper towel and pat dry.

In a pan with sides sprinkle half of the dry brine on the bottom. Place salmon on top of dry brine and cover with the rest of the dry brine. Place in the fridge overnight.

In the morning take the salmon out of the brine and rinse in cold water. Pat dry with a paper towel and place back on a clean baking sheet. Place in the fridge and let sit for 2-3 hours or until dry and sticky to the touch. This develops the pellicle seal and creates a sticky surface for the smoke to adhere too.

Next, mix together the seasonings and rub on the salmon.

Preheat smoker to 180 degrees and place salmon on smoker grates. You’re going to want to smoke until internal temp reaches 135 -140 degrees F.

Let cool for an hour, then place in the fridge.

Smoked Salmon on wood cutting board

Smoked Salmon FAQs!

Here are some answers to the common questions that people have about salmon! If you have a question that isn’t listed comment below and we will do our best to get your questions answered!

Is smoked Salmon healthy?

It is! Eating salmon is a healthy option because it’s low in fats and high in other nutrients. Plus, many people consider eating fish as a good boost for the brain as well.

Why do I need to brine my smoked salmon?

Brining your salmon helps to eliminate out any excess moisture that might be hiding in there. You don’t want to have a “wet” salmon, trying to smoke it. 

What is pellicle?

The pellicle is a thin skin that’s found on the outside of meats that allows that smoky flavor to remain and really absorb into the meat of the animal.

What temperature should I smoke salmon too?

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

Is Smoked Salmon cooked?

With the internal temperature of this cooked salmon recipe only reaching 135 – 140 degrees, this is actually considered a “cold smoke” recipe and the salmon isn’t fully cooked.

What to do with leftover smoked salmon

There are so many great ways that you can use leftover salmon! Create salmon patties to eat with a nice side dish of vegetables, or add it to your salad to have more protein. 

How long does smoked salmon last?

Once smoked, it should last for up to 10 days as long as you keep in stored properly in your refrigerator. 

Pair your Smoked Salmon with these Smoked Side Dishes!

  • Smoked Cheesy Potato Casserole
  • Smoked Deviled Eggs
  • Smoked Baked Potatoes
  • Easy Smoked Vegetables
  • Smoked Mashed Potatoes

Leftover Smoked Salmon recipes!

  • Smoked Salmon Pasta
  • Scrambled Eggs with Smoked Salmon
  • Smoked Salmon Chowder
  • Lemon Pepper Smoked Salmon
  • Smoked Pepper Dip

I know you’ll love this smoked salmon recipe! Be sure and leave me a five star rating below and when you make this please take a moment and tag me on Instagram @gimmesomegrilling or #gimmesomegrilling – I look forward to seeing all of your grilled goodness!

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Did you make this? If you snap a photo, please be sure tag me on Instagram at @gimmesomegrilling or #gimmesomegrilling so I can see your grilling masterpieces!

Smoked salmon on a wood cutting board
5 from 8 votes

Smoked Salmon Recipe

Smoked salmon startst with an easy overnight brine. Learn how to smoke the perfect salmon on an electric smoker in easy to follow step-by-step instructions.
Prep:15 mins
Cook:1 hr
Brining Time:8 hrs
Total:9 hrs 15 mins
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Ingredients

Dry Brine

  • 4 c. brown sugar
  • 1 c. kosher salt

Seasoning

  • 3 tsp garlic powder
  • 3 tsp onion powder
  • 3 tsp kosher salt
  • 3 tsp dried parsley

Salmon

  • 5 lb salmon cut into five sections
Prevent your screen from going dark

Instructions

  • In a bowl mix together the dry brine ingredients.
  • Take salmon out of package and pat dry with paper towel.
  • In a pan with sides sprinkle half of dry brine on the bottom. Place salmon on top of dry brine and cover with the rest of the dry brine. Place in the fridge overnight.
  • In the morning take the salmon out of the brine and rinse in cold water. Pat dry with paper towel and place back on a clean baking sheet. Place in the fridge and let sit for 2-3 hours or until dry and sticky to the touch. This develops the pellicle seal and creates a sticky surface for the smoke to adhere too.
  • In a small bowl mix together seasoning. Rub salmon with seasonings.
  • Preheat smoker to 180 degree F according to manufacturer's directions. Place salmon on smoker grates and smoke until internal temperature reaches 135-140 degrees F. This should take about 2 hours depending on how big your salmon pieces are.
  • Cool on a rack for an hour and then refrigerate or enjoy.
  • To store wrap tightly in plastic wrap and place in the fridge. It will keep up to 10 days.

Tips

The nutrition is based on the dry brine being entirely consumed which is not the case.

Nutrition Information

Calories: 573kcal (29%), Carbohydrates: 78g (26%), Protein: 38g (76%), Fat: 12g (18%), Saturated Fat: 2g (13%), Cholesterol: 104mg (35%), Sodium: 8329mg (362%), Potassium: 1049mg (30%), Fiber: 1g (4%), Sugar: 77g (86%), Vitamin A: 75IU (2%), Vitamin C: 0.3mg, Calcium: 97mg (10%), Iron: 2.2mg (12%)
© Gimme Some Grilling ®

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.

Did you make this?

Be sure to upload a photo & tag me at @gimmesomegrilling. I love seeing what you made!

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Meet the Evinks

Hi! We are Jason & Julie! We focus on easy, simple recipes that everyone can tackle on their smoker and grills that the entire family will enjoy!

Read more...

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Reader Interactions

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Recipe Rating




  1. James Lloyd Messer says

    Posted on 6/20/22 at 3:41 pm

    5 stars
    Easy and great taste

    Reply
    • the Evinks says

      Posted on 6/24/22 at 9:39 am

      Great to hear! Thanks for commenting and rating the recipe!

      Reply
  2. Travler2130 says

    Posted on 5/23/22 at 1:52 pm

    This is truly delicious. I have been smoking salmon for over 20 years and this recipe turned out pretty much perfect. I will definitely be making this again.

    Reply
    • the Evinks says

      Posted on 5/27/22 at 8:42 am

      Great to hear!! Thanks for commenting and rating the recipe!

      Reply
  3. Janet Lattin says

    Posted on 12/21/20 at 4:49 pm

    Tried it best darn smoked salmon ever. Making more for christmas gifts.

    Reply
    • Megan Mitzel says

      Posted on 12/24/20 at 10:19 am

      Excellent! I’m so glad you enjoyed it!

      Reply
  4. Robin says

    Posted on 9/3/20 at 9:44 am

    5 stars
    My husband got me a smoker for my birthday, so I was super excited to try this recipe. I invested in some really high-quality, wild-caught salmon (from these guys, if anybody else is ordering online: https://lummiislandwild.com/product-category/smoked-salmon/), and the meal turned out beautifully. So delicious. Five stars. 🙂

    Reply
    • Megan Mitzel says

      Posted on 9/3/20 at 4:12 pm

      That is wonderful to hear! I’m so glad you enjoyed it, thanks for sharing Robin!

      Reply
  5. smithtimes2 says

    Posted on 2/2/20 at 1:51 am

    5 stars
    I am going to be trying this in the next two days. I bought wild caught Alaskan Sockeye Salmon and want to smoke some of it. This looks like the perfect recipe for me and my electric smoker. I am anxious to see how wonderful it will be.

    Reply
    • Megan Mitzel says

      Posted on 2/4/20 at 9:28 pm

      I hope you enjoy it!

      Reply
  6. Malinda Linnebur says

    Posted on 9/2/19 at 9:17 pm

    5 stars
    This smoked-salmon tasted amazing! My whole family loved it!!

    Reply
    • Megan Mitzel says

      Posted on 9/4/19 at 4:03 am

      So happy they were a hit!

      Reply
  7. Samuel says

    Posted on 7/13/19 at 4:02 am

    Great tips about smoking salmon fish. Love this recipe. Thank you, Samuel

    Reply
    • Julie Evink says

      Posted on 7/15/19 at 4:30 pm

      You’re welcome!

      Reply
  8. Steven VanValk says

    Posted on 7/1/19 at 3:10 pm

    5 stars
    Sounds easy to make which is always alright with me.

    Reply
    • Julie Evink says

      Posted on 7/4/19 at 4:58 pm

      We love easy recipes too!

      Reply
  9. Tanya Schroeder says

    Posted on 7/1/19 at 12:59 pm

    5 stars
    I LOVE this recipe, my family can eat salmon every day!

    Reply
    • Julie Evink says

      Posted on 7/4/19 at 4:58 pm

      Ditto to that!

      Reply
  10. Helen says

    Posted on 6/30/19 at 11:23 pm

    5 stars
    How wonderful to learn how to do something like this!
    And your tips are so easy to follow- thank you!

    Reply
    • Julie Evink says

      Posted on 7/4/19 at 4:59 pm

      So glad the post was helpful!

      Reply
  11. Danielle Green says

    Posted on 6/28/19 at 3:45 pm

    5 stars
    Have not made a lot on the Traeger, but I am willing to bet this is absolutely delicious!

    Reply
    • Julie Evink says

      Posted on 7/4/19 at 5:01 pm

      It’s so delicious you have to try it!

      Reply

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Hi! We are Jason & Julie! We focus on easy, simple recipes that everyone can tackle on their smoker and grills that the entire family will enjoy!

Read More...

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