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    Home » Seafood

    How to Smoke Salmon on a Pellet Grill

    Published: Nov 3, 2022 · Modified: Dec 15, 2022 by Kristin @ Dirt & Dough · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe
    Two pieces of smoked salmon sitting on a cooling rack.
    A Traeger with pieces of salmon being smoked.
    A Traeger with pieces of salmon being smoked.

    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. Smoked salmon is easy to make and can be done on your favorite pellet grill.

    A wire rack with a metal pan filled with smoked salmon.

    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 around.

    I talk more about this on a podcast I did with Cook Local Eat Local. Visit the show page to get more details.

    We love to catch and process our own seafood and will often bring home fresh Dungeness crab, razor clams and of course salmon.

    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 a 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.

    Jump to:
    • Best Salmon for Smoking
    • Best Pellet Grill For Smoking Salmon
    • Hot Smoked vs. Cold Smoked Salmon
    • Tips for Smoking Salmon
    • Ingredients
    • How to Smoke Salmon
    • Storage
    • Variations
    • Equipment
    • Recipe

    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. Save those and make my garlic and herb butter salmon or baked pesto salmon instead.

    The best salmon to smoke is a pink salmon (humpies), or chum. These types tend to have less flavor than a coho or king, so smoking is a great way to elevate them.

    All are great options, this is just what I would recommend.

    A cooling rack with pieces of smoked salmon.

    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 perfect. 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 Traeger 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.

    After you make that smoked salmon add it to these recipes:

    Smoked Salmon Dip

    Smoked Salmon Chowder

    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

    1. 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.
    2. 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.
    3. Smoke at a low temperature. We keep our Traeger at around 180-225. Any higher and the fish will just cook too fast and dry out.
    4. Brush the grill grates with an oil or cooking spray before putting the salmon on.
    5. Let the fish sit in the refrigerator on a wire cooling rack for at least 12 hours after brining. This step is so important. It will create a layer or coating on the fish that will help trap moisture in.
    6. 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.
    7. The are cooked when the internal temp reaches 145 degrees but we have found the consistency is better when it temps between 165-170. Any warmer, you run the risk of it being too dry
    8. Baste with maple syrup 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 its 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
    • Cold Water
    • Brown Sugar
    • Kosher Salt
    • Black Pepper
    • Garlic Powder
    • Pure Maple Syrup for basting. Make sure it is pure.

    Full measurements in the recipe card.

    How to Smoke 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 fillet and cut into 1.5"-2" sections.

    A wooden cutting board with pieces of fresh salmon fillet.
    A glass bowl with pieces of salmon filet with a brine mix being poured over the top.

    In a mixing bowl, whisk together the brine ingredients until the salt and sugar are fully dissolved.

    In another large glass bowl, or glass baking dish, place the chunks of salmon and pour the brine over the top.

    A glass bowl with salmon filets sitting in a brine solution.

    Make sure the salmon is covered. Add more cold water if needed.

    Take a spatula and carefully mix everything together.

    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. This batch was really thick so we went a little longer than 12 hours.

    Do not brine much longer than that or it may be too salty.

    Raw salmon filets sitting on a wire cooling rack.

    This is a step most people skip 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.

    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.

    Smoked salmon is really easy to dry out so this step is crucial!

    A Traeger grill with lots of pieces of salmon being placed on the grill grates.

    Place salmon on the grill grates, skin side down, and turn the grill on.

    It can be helpful to brush some oil on the grill grates or spray with cooking spray.

    This will help prevent the skin from sticking to the grates.

    I like to have all my salmon on the grill first before turning it on. Otherwise, the smoke is getting in your face as you are trying to load the grill.

    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 (depending on the size of the fish). After the first hour, baste the fish with a pure maple syrup.

    I like to do this at least 2-3 times. It also helps trap in the moisture.

    Two hands peeling off the skin from a piece os smoked salmon with a tray of salmon below.

    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 165-170, or your desired texture.

    We prefer a little tougher texture and will let it go to 170 degrees.

    Remove from the grill and while still warm peel off the skin.

    A wire cooling rack with pieces of smoked salmon.

    Place on wire racks and allow to completely cool.

    Storage

    Smoked salmon will keep up to a week in the refrigerator in an air tight container.

    Can smoked salmon be frozen? Yes! It freezes really well. Once it has completely cooled, vacuum seal it and keep in the freezer for up to a year.

    Variations

    Dry Brine: A dry brine or rub can be used in place of a wet brine.

    Honey: Honey can be used in place of the maple syrup for basting.

    Equipment

    Traeger Pellet Grill: Our 34" Traeger can fit up to 6 pounds of salmon to smoke.

    Glass Bowls: Can also use a 9"x13" baking dish. Just make sure it is glass.

    Wire Cooling Rack: For drying and cooling the salmon.

    Basting Brush: For spreading on the maple syrup.

    Pin Bone Tweezers: To remove all the bones before brining.

    Instant Read Thermometer: I use a therapen to get the most accurate reading.

    Did you make this recipe? If you enjoyed it, please leave a 5-🌟rating and a comment in the recipe card below.

    *Let's Connect! Follow along on Instagram, Pinterest or subscribe to receive emails!

    Other Seafood Recipes:

    • A deviled egg topped with fresh Dungeness crab and chive.
      Crab Deviled Eggs
    • A black bowl with a creamy bisque soup with fresh crab on top.
      Crab Bisque
    • A small bowl full of risotto topped with fresh crab meat.
      Crab Risotto
    • A baking dish with a cheesy crab dip with fresh crab and chives on top.
      Cheesy Hot Crab Dip

    Recipe and tips adapted from Hunt Gather Cook.

    Recipe

    A wire cooling rack with pieces if smoked salmon.

    Traeger Smoked Salmon

    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. Smoked salmon is easy to make and can be done on your favorite pellet grill.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 5 hrs
    Brine & Rest Time 20 hrs
    Total Time 1 d 1 hr 15 mins
    Course Snack
    Cuisine American
    Servings 3 Pounds

    Equipment

    Cooling Rack
    Large Glass Bowl or a 9x13" Glass baking dish
    Traeger or Other Pellet Grill
    Basting Brush
    Pin Bone Tweezers
    Instant Read Thermometer

    Ingredients
      

    • 2.5-3 Pounds Salmon Filets

    Brine

    • 4 Cups Filtered Water
    • ⅓ Cup Kosher Salt
    • ¾ 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 into 1.5"-2" sections.

    Brine

    • In a mixing bowl, whisk together the brine ingredients until the salt and sugar are fully dissolved. 
    • 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.
    • 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. This batch was really thick so we went a little longer than 12 hours. 
    • Do not brine much longer than that or it may be too salty. 

    Resting

    • This is a step most people skip 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

    • Brush some oil or apply cooking spray on the grill grates. This will help prevent the skin from sticking.
    • 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 165-170, or your desired texture.

    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. 
    • Store in the refrigerator or freeze. See below for instructions.

    Notes

    Storage
    Smoked salmon will keep up to a week in the refrigerator in an air tight container.
    Can smoked salmon be frozen? Yes! It freezes really well. Once it has completely cooled, vacuum seal it and keep in the freezer for up to a year.
    Tips for Smoking Salmon
    1. 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.
    2. 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.
    3. Smoke at a low temperature. We keep our Traeger at around 180-225. Any higher and the fish will just cook too fast and dry out.
    4. Brush the grill grates with an oil or cooking spray before putting the salmon on.
    5. Let the fish sit in the refrigerator on a wire cooling rack for at least 12 hours after brining. This step is so important. It will create a layer or coating on the fish that will help trap moisture in.
    6. 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.
    7. The are done when the internal temp reaches 145 degrees. Any warmer and they will dry out. When smoking salmon it’s okay to let it cook past 145 degrees and can go up to 165-170, or your desired texture. 
    8. Baste with maple syrup 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 its PURE maple syrup. Imitation doesn't work.
    Keyword Salmon, Smoke Salmon
    Did you try this recipe?Leave a comment and rating below.

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