How to Smoke Salmon

This quick and easy smoked salmon recipe takes about an hour and gives you the juiciest, flaky, most flavorful salmon you’ve ever had! It’s smothered in Dijon mustard, generously seasoned with my easy dry rub, and then smoked to perfection for a delicious twist on your usual salmon dinner.

 

Ingredients and Substitutions

• Salmon – Fresh or previously frozen salmon with the skin on is the best for this recipe. I like to use wild-caught Alaskan salmon but you could also use Atlantic salmon, Coho salmon, sockeye salmon, or king salmon. You can substitute with another fish like cod or tilapia if you prefer, just be aware that the cooking time may be different. 
• Dijon Mustard – Dijon has the perfect zing to complement the salmon and it also helps the dry rub stick. You could sub with yellow mustard, whole grain mustard, or stone-ground mustard if you prefer.
• Simple Dry Rub – My super easy dry rub recipe is the perfect seasoning for this salmon. It’s got a little sweetness from the brown sugar, a variety of spices, and a bit of Kosher salt, fresh cracked black pepper, and herby flavor that perfectly complements the mild flavor of the salmon. The rub is going to add a bit of texture and a crust to help hold the moisture in the salmon so it’s super juicy. Feel free to use your favorite rub recipe as well.

Instructions

Smoking salmon is SO easy! Rub the flesh side of the salmon with Dijon mustard – no need to pat the salmon dry!

Season the flesh of the salmon with the dry rub, coating it in a thin, even layer.

Place on the grill, skin side down, and turn the temp to 225 degrees.

Smoke for 1 hour or until the internal temp of the salmon is 145 degrees at its thickest part. Let rest for 5 minutes, garnish, and enjoy! For a little extra flavor, try serving the smoked salmon with my super easy dill yogurt sauce. It’s the perfect cool, creamy compliment to the tender, juicy smoked salmon.

Why You Will Love This Smoked Salmon Recipe

• It’s the least intimidating smoked salmon recipe! This smoked salmon is incredibly easy and almost foolproof, making it one of the least intimidating recipes for the smoker. If you’re new to smoking, this recipe is for you!
• If you’re looking for more easy smoker recipes, be sure to check out my smoked meatloaf, smoked pork butt, and smoked mac and cheese!

Are you new to smoking?

Looking for an affordable smoker?
Not sure which wood pellet grill is best for your needs?

Click here to check out my full review of my favorite Z Grill wood pellet smoker! I’ll share with you everything I love about this grill and why you’ll want to add it to your backyard space right now!

What Kind of Wood Chips to Use

• I love to use hickory, maple, alder, oak, apple, or cherry wood to smoke my salmon but you can use whatever your favorite is.
• Hickory and mesquite are traditionally used for meat but can sometimes be a bit too strong for mild fish so keep that in mind. However, if you’re looking for a strong smoke flavor, they are a great choice then!
• I’ve also used a mixture of apple and hickory for this smoked salmon and it was delicious!
• This article talks a lot more in-depth about what types of wood to use and why. Feel free to take a look if you’re undecided on which wood pellets to use.

Difference Between Hot Smoking and Cold Smoking

• Hot smoking refers to smoking salmon above 120 degrees. This cooking process adds more smoky flavor to the fish.
• Cold smoking refers to smoking salmon below 90 degrees. This method of cooking cold smoked salmon will yield less smoky flavored fish.

What to Serve With Smoked Salmon

• bagels and cream cheese
• pickled red onion
• a squeeze of fresh lemon juice
• capers
• crispy crackers
• a simple green salad

Make-Ahead, Storage, and Reheating

• Make-Ahead: This pellet grill salmon is best fresh from the smoker, but you can also make this a few hours ahead and warm it in the oven at 300 degrees when you’re ready to serve. 
• Storage: Store leftover salmon in an airtight container or seal it in plastic wrap and it will stay good in the refrigerator for up to a week.
• Reheating: Reheat salmon in the smoker at 225 degrees, or in the oven at 300 degrees until it is warmed through. 

Tips

• Serve with my creamy Greek-inspired dill yogurt sauce! I love to drizzle this salmon with lemon dill yogurt sauce and a roasted veggie like asparagus or zucchini for a quick weeknight dinner. You could also add brown rice or quinoa to make it a complete meal.
• Use it to make my delicious smoked salmon dip! I love to eat this smoked salmon as is, but if we’ve got some leftovers or if I’m headed to a party I usually use it to make my infamous smoked salmon dip. It’s smooth, creamy, and loaded with fresh herb flavor that really showcases the smoked salmon.
• Use a meat thermometer to ensure that the salmon is cooked to 145 degrees internally. You don’t need anything fancy, just a simple inexpensive thermometer. If smoking is something you do regularly, it will definitely be worth it!
• I typically just put the salmon right on the grill grate or wire rack, but you could also put it on a sheet pan or use aluminum foil if you prefer.
• If your salmon comes with pin bones, be sure to use tweezers to carefully remove them. This can be done before cooking but it is a bit easier after the salmon has been cooked.

What kind of salmon is best for smoking?

While any kind of salmon will work for smoked salmon – wild Alaskan, King, and Coho are my two favorites. Sockeye salmon is also another delicious option. Try to find wild caught if possible. But keep in mind that wild-caught salmon from the grocery store will be delicious also!

Why is my smoked fish mushy?

It could be because you smoked it at too high a heat to begin with and it overcooked the fish. Smoked salmon tastes best when cooked low and slow. While you do want to use some heat when hot smoking, don’t go above 225 degrees during the smoking process.

How to tell when smoked salmon is completely cooked?

The very best way to check if your salmon is cooked through is with an instant-read meat thermometer. This is the fastest and easiest way to tell when your smoked salmon is cooked to 145 degrees internally. Be sure to insert the thermometer into the thickest part of the salmon filet.

Is smoked salmon healthy?

The omega-3 fatty acids and other vitamins in salmon are very good for you, and the process of smoking meats and other foods is a great way to cook without extra oils or butter. Overall, smoked salmon is a hearty and wholesome meal that you can feel good about feeding your family.

Is smoked salmon cooked or raw?

Smoked salmon is cooked slowly using a low temperature, circulated smoke that infuses the salmon with delicious, smoky flavors.

Is smoked salmon better than fresh salmon?

Smoked salmon and fresh salmon are both great! However, smoked salmon is loaded with delicious flavors from the dry rub and mustard along with the smokey flavors from the grill.

How long does it take to smoke a salmon?

This may depend on your smoker and the size of the salmon piece you are smoking. In my experience, the salmon only needs about an hour, but checking the temperature is key. Once it is flaky and the internal temperature has reached 145 degrees, the salmon is ready to eat!

Easy Salmon Recipes

• Smoked Salmon Dip
• Sesame Salmon Sushi Bowl
• Easy Salmon Burgers
• Creamy Salmon Linguine
• Crispy Salmon Fish Cakes
• Blackened Salmon Tacos
• Honey Mustard Sheet Pan Salmon
• Greek Salmon Bowls
• Mediterranean Baked Salmon

More Easy Smoker Recipes

Questions?
Leave a comment below!
Liked the recipe?
Leave a comment below!
Made this dish?
Leave a comment and star rating below!

Print