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Smoked salmon on a wood cutting board
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5 from 7 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 Time15 mins
Cook Time1 hr
Brining Time8 hrs
Total Time9 hrs 15 mins
Course: Main Course
Cuisine: American
Keyword: Smoked Salmon
Servings: 12
Calories: 573kcal
Author: Julie Evink


Dry Brine

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


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


  • 5 lb salmon cut into five sections


  • 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.


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


Calories: 573kcal | Carbohydrates: 78g | Protein: 38g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 104mg | Sodium: 8329mg | Potassium: 1049mg | Fiber: 1g | Sugar: 77g | Vitamin A: 75IU | Vitamin C: 0.3mg | Calcium: 97mg | Iron: 2.2mg