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Close-up of two fillets of smoked salmon on a wooden cutting board. The salmon has a rich, orange color with a slightly glossy texture, lightly seasoned with spices. A lemon wedge is partially visible in the background, adding a fresh contrast to the dish. The presentation emphasizes the flaky and tender nature of the smoked salmon.
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5 from 9 votes

Smoked Salmon Recipe

Smoked salmon starts 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 minutes
Cook Time1 hour
Brining Time8 hours
Total Time9 hours 15 minutes
Course: Main Course
Cuisine: American
Keyword: Smoked Salmon
Servings: 12
Calories: 573kcal
Author: Julie Evink

Ingredients

Dry Brine

  • 4 cups brown sugar packed
  • 1 cup kosher salt

Seasoning

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

Salmon

  • 5 pounds salmon cut into five sections

Instructions

  • Take salmon out of package and pat dry with paper towel.
  • In a bowl mix, together the dry brine ingredients.
  • 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. Cover and 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 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 Fahrenheit according to manufacturer's directions. Place salmon on smoker grates and smoke until internal temperature reaches 135-140 degrees Fahrenheit. This should take about 2 hours depending on how big your salmon pieces are.
  • Cool on a wire 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.

Notes

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

Nutrition

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