Smoked Salmon
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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!
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 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 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?
Why do I need to brine my smoked salmon?
What is pellicle?
What temperature should I smoke salmon too?
Is Smoked Salmon cooked?
What to do with leftover smoked salmon
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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Smoked Salmon Recipe
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
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.
James Lloyd Messer says
Easy and great taste
the Evinks says
Great to hear! Thanks for commenting and rating the recipe!
Travler2130 says
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.
the Evinks says
Great to hear!! Thanks for commenting and rating the recipe!
Janet Lattin says
Tried it best darn smoked salmon ever. Making more for christmas gifts.
Megan Mitzel says
Excellent! I’m so glad you enjoyed it!
Robin says
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. 🙂
Megan Mitzel says
That is wonderful to hear! I’m so glad you enjoyed it, thanks for sharing Robin!
smithtimes2 says
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.
Megan Mitzel says
I hope you enjoy it!
Malinda Linnebur says
This smoked-salmon tasted amazing! My whole family loved it!!
Megan Mitzel says
So happy they were a hit!
Samuel says
Great tips about smoking salmon fish. Love this recipe. Thank you, Samuel
Julie Evink says
You’re welcome!
Steven VanValk says
Sounds easy to make which is always alright with me.
Julie Evink says
We love easy recipes too!
Tanya Schroeder says
I LOVE this recipe, my family can eat salmon every day!
Julie Evink says
Ditto to that!
Helen says
How wonderful to learn how to do something like this!
And your tips are so easy to follow- thank you!
Julie Evink says
So glad the post was helpful!
Danielle Green says
Have not made a lot on the Traeger, but I am willing to bet this is absolutely delicious!
Julie Evink says
It’s so delicious you have to try it!