How to smoke salmon on a pellet grill to give you a smokey-sweet flavor. Perfect for a snack that is full of protein or add it to a dip, spread, chowder, or freeze for later. This smoked salmon recipe and the process is easy to do and turns out, flaky and tender.
We love seafood in our house. And that's a good thing because we live in the perfect place to have access to seafood year-round.
I talk more about this on a podcast I did with Cook Local Eat Local. Visit the Cook Local Eat Local show page to hear my story.
One of our favorite things to fish for is salmon and for many different reasons. It's fresh, freezes well to have all year long, and we can make delicious smoked salmon with it. Our preferred method is a hot-smoked salmon on a pellet grill.
Smoked salmon is really easy to make and just takes a few steps to get it right.
Want to make smoked salmon that is full of flavor and doesn't dry out? Keep reading.
Get my other salmon recipes like a simple Steamed Salmon or a Baked Pesto Salmon.
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🐟Best Salmon for Smoking
What is the best type of salmon for smoking?
All types of salmon can be used. However, I would recommend not smoking higher-quality fish like king salmon, coho, or sockeye.
The best salmon to smoke is a pink salmon (humpies), or chum. They tend to have a much lighter color and not a ton of flavor so smoking is a great way to elevate them.
All are great options, this is just what I would recommend.
🔥Best Pellet Grill For Smoking Salmon
My preferred smoker is a Traeger pellet grill but you can use the one you have at home. A Traeger is so simple to use and cooks the salmon perfectly. Every time!
Our 34" Traeger can fit up to 6 pounds of salmon with room to spare!
I also cook my Thanksgiving turkey on my Traeger every year. Get my Smoked Turkey recipe.
This recipe calls for a wet brine and then slowly smoked at 180 degrees and will take anywhere from 3-5 hours, depending on the thickness of your salmon.
If you have an electric smoker the process will be very similar, but cooking times may vary.
🌡Hot Smoked vs. Cold Smoked Salmon
This recipe and instructions are for a hot smoked salmon. What is the difference?
Hot Smoked Salmon:
- Cooked at temperatures of 180 degrees and above
- Will be fully cooked and flaky. Great for adding to soups and dips.
- Strong smoky flavor
Cold Smoked Salmon:
- Cooked at 90 degrees.
- Slightly undercooked and sliced thinly. Used best as a garnish on crackers or veggies.
- Much milder flavor with less smokiness. Can be a bit more salty.
📝Tips for Smoking Salmon
- Do a few pounds at a time. Smoking salmon really isn't worth it for just a pound. If you're going to go through the entire process make sure you have enough to make it worth it. You can also freeze salmon until you have enough to do a larger batch.
- Remove the pin bones before smoking. This step will prevent you from having to pick out all the bones before making a dip. They can be removed with tweezers or you can cut the section of pin bones out which is faster but you lose a little bit of meat.
- Smoke at a low temperature. I keep our Traeger at around 180-225. Any higher and the fish will just cook too fast and dry out.
- Brush the grill grates: Use an oil or cooking spray before putting the salmon on.
- Let the salmon rest in the refrigerator. After the brine, place the fish on a cooling rack for at least 12 hours. This step is so important. It will create a layer or coating on the fish that will help trap moisture in.
- Don't crowd the salmon. Make sure when you put them on the grill they are not touching. The smoke needs to freely move around the salmon on all sides.
- Cook to 145-165. They are fully cooked when the internal temp reaches 145 degrees but have found the consistency and texture are better when it temps between 155-165. Any warmer, you run the risk of it being too dry. Smoke to your preferred taste.
- Baste with maple syrup: Do this a few times during the smoking process. I learned this tip from Hunt Gather Cook and I love the added sweetness it gives the salmon. Just a very thin layer is all that is needed. And make sure it's PURE maple syrup. Imitation doesn't work.
💧Ingredients
When smoking salmon you can use either a wet brine or a dry rub. Either one works great, but my preferred method is with a wet brine.
The brine calls for simple ingredients but adds so much flavor to the salmon.
Salmon Filets: Can use any type of salmon but pink or coho are great options.
Kosher Salt: Do not use an iodized salt to brine the fish.
Pure Maple Syrup: To baste the fish during smoking. This will add flavor and trap the moisture. Honey can also be used.
See full information on ingredients and quantities in the recipe card.
🔪How to Make
Step 1: Start off by preparing your salmon. Remove all pin bones either with tweezers or by cutting them out. This will save you from picking out bones while enjoying your smoked salmon or preparing a dip.
Step 2: Then take the fillets and cut them into sections. This is a personal preference. I have found the best size to be 4-6 inch sections but can be as small as 2-3. (Image 1).
Step 3: In a mixing bowl, whisk together the water, salt, sugar, garlic powder and black pepper. Whisk until the salt and sugar are fully dissolved. Just make sure it is all dissolved before moving on. (Image 2).
Step 4: In another large glass bowl, or glass baking dish, place the chunks of salmon and pour the brine over the top. (Image 3). Make sure the salmon is covered. Add more cold water if needed. Take a spatula and carefully mix everything together.
💡Pro Tip: Place some of the salmon skin side up on top. This will help keep all the meat submerged.
Step 5: Cover with a lid or plastic wrap and place in the refrigerator for 8-12 hours.
If the fillets are on the thinner side only brine for 8 hours and for thicker pieces brine for 12 hours. Do not brine much longer than that or it may be too salty.
IMPORTANT: This is a step that can be skipped but please don't! It makes all the difference when smoking salmon.
Step 6: Take the fish out of the refrigerator and dump out the brine. Place each piece of salmon on a cooling or other wire rack and dab it with a paper towel to remove the excess brine. You can even give it a very light rinse. (Image 4).
Step 7: Once the fish is all on a cooling rack put it back into the refrigerator for another 8-12 hours. Again this step can be skipped but it does make a difference.
You will notice the surface of the fish has developed a layer or film. This will help trap moisture and keep it from drying out.
Step 8: When ready to smoke be sure to brush on oil or use cooking spray on the grill grates so the fish doesn't stick.
Step 9: Place salmon on the grill grates, skin side down, and turn the grill on. (Image 5).
💡Pro Tip: Make sure they are not touching and there is space between each piece so the smoke can easily move around the fish.
Step 10: Smoke at 180 degrees for about 3-5 hours (depending on the size of the fish).
Step 11: After the first hour, baste the fish with a pure maple syrup.
I like to do this at least 2-3 times about an hour apart. It adds so much flavor and traps in all the moisture.
Step 12: The fish is cooked when the internal temp reaches 145 degrees and is flaky. When smoking salmon it’s okay to let it cook past 145 degrees and can go up to 155-165 or until your desired texture. My sweet spot is around 155.
Step 13: Remove from the grill and while still warm peel off the skin. Place on wire racks and allow to completely cool.
🍽Ways to Serve
Smoked salmon can be served with all kinds of sides or added to other dishes. Here are some ideas:
- Cucumbers
- Crackers
- Chips
- Pasta Dishes
- Sourdough Bagels
- Smoke Salmon Dip
- Smoke Salmon Chowder
❓Recipe FAQs
It is best to leave the skin on while smoking salmon. If the skin is off the salmon can easily stick to the grill grates.
The best temperature to hot smoke a salmon is around 180 degrees.
Brineing salmon before smoking adds flavor. If it is not brined first it can turn out bland and even more dry.
🦀Other Seafood Recipes
📋Recipe
How to Smoke Salmon
Equipment
- Large Glass Bowl or a 9x13" Glass baking dish
Ingredients
- 2.5-3 Pounds Salmon Filets
Brine
- 4 Cups Filtered Water
- ⅓ Cup Kosher Salt
- ½ Cup Brown Sugar
- 2 teaspoons Garlic Powder
- 2 teaspoons Black Pepper
Basting
- Pure Maple Syrup
Instructions
Prepare the Salmon
- Start off by preparing your salmon. Remove all pin bones either with tweezers or by cutting them out. This will save you from picking out bones while enjoying your smoked salmon or preparing a dip.
- Then take the fillets and cut them into sections. This is a personal preference. I have found the best size to be 4-6 inch sections but can be as small as 2-3.
Brine
- In a mixing bowl, whisk together the water, salt, sugar, garlic powder and black pepper. Whisk until the salt and sugar are fully dissolved. Just make sure it is all dissolved before moving on.
- In another large glass bowl, or glass baking dish, place the chunks of salmon and pour the brine over the top. Make sure the salmon is covered. Add more cold water if needed. Take a spatula and carefully mix everything together.Pro Tip: Place some salmon skin side up on top. This will help keep all the meat submerged.
- Cover with a lid or plastic wrap and place in the refrigerator for 8-12 hours. If the fillets are on the thinner side only brine for 8 hours and go 12 hours if they are thicker. Do not brine much longer than that or it may be too salty.
Resting
- This is a step that can be skipped but please don't! It makes all the difference when smoking salmon.
- Take the fish out of the refrigerator and dump out the brine.
- Place each piece of salmon on a cooling or other wire rack and dab it with a paper towel to remove the excess brine. You can also gently rinse.
- Once the fish is all on a cooling rack put it back into the refrigerator for another 8-12 hours.
- You will notice the surface of the fish has developed a layer or film. This will help trap moisture and keep it from drying out.
Smoking
- When ready to smoke be sure to brush on oil or use cooking spray on the grill grates so the fish doesn't stick. Place all the salmon on the grill grates and then turn it on. Make sure they are not touching and there is space between each piece so the smoke can easily move around the fish.
- Smoke at 180 degrees for about 3-5 hours.
- After the first hour, baste the fish with a pure maple syrup. Just a thin layer. Check the temp of the fish after doing this.
- Repeat the maple syrup after the 2nd and 3rd hour. It really doesn't need any more than that.
- The fish is done when the internal temp reaches 145 degrees and is flaky. Don't be afraid to check the temp of the fish.
- When smoking salmon it’s okay to let it cook past 145 degrees and can go up to 155-165. or your desired texture. I find the perfect temp is closer to 155.
Rest
- Remove from the grill, and while still warm peel off the skin. It's much easier to do while warm versus when it's cold.
- Place on wire racks and allow to completely cool.
Notes
- Do a few pounds at a time. Smoking salmon really isn't worth it for just a pound. If you're going to go through the entire process make sure you have enough to make it worth it. You can also freeze salmon until you have enough to do a larger batch.
- Remove the pin bones before smoking. This step will prevent you from having to pick out all the bones before making a dip. They can be removed with tweezers or you can cut the section of pin bones out which is faster but you lose a little bit of meat.
- Smoke at a low temperature. I keep our Traeger at around 180-225. Any higher and the fish will just cook too fast and dry out.
- Brush the grill grates: Use an oil or cooking spray before putting the salmon on.
- Let the salmon rest in the refrigerator. After the brine, place the fish on a cooling rack for at least 12 hours.. This step is so important. It will create a layer or coating on the fish that will help trap moisture in.
- Don't crowd the salmon. Make sure when you put them on the grill they are not touching. The smoke needs to freely move around the salmon on all sides.
- Cook to 145-165. They are fully cooked when the internal temp reaches 145 degrees but have found the consistency and texture is better when it temps between 155-165. Any warmer, you run the risk of it being too dry. Smoke to your preferred taste.
- Baste with maple syrup: Do this a few times during the smoking process. I learned this tip from Hunt Gather Cook and I love the added sweetness it gives the salmon. Just a very thin layer is all that is needed. And make sure it's PURE maple syrup. Imitation doesn't work.
Nutrition
Recipe and tips adapted from Hunt Gather Cook.
Have you ever left your salmon on the counter to dry instead of in the fridge? Trying to quicken the drying process and I have seen other recipes recommend countertop for 2 hours before cooking. Thanks!
I personally have not but i don't see why you can't. Especially when short on time it would be a great option.
Loved the recipe but I would not go over the cook temperature of 245 degrees. Cooked mine to 260 and the fish was a little dry.
Thank you Roland for your review! Just to clarify you mean the internal temp of the salmon should be closer to 145 not 245? Or are you referring to the smoker temps? I think it's a great idea to check it at 145. Ours just never seems to be cooked quite enough but that could be our personal taste.