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.
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.
Get my other salmon recipes:
- Steamed Salmon
- Pesto Salmon
- Salmon with Butter Garlic and Herbs
- Smoked Salmon Dip
- Smoked Salmon Chowder
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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. 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.
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:
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. We keep our Traeger at around 180-225. Any higher and the fish will just cook too fast and dry out.
- Brush the grill grates with an oil or cooking spray before putting the salmon on.
- 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.
- 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.
- 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
- 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.
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.
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!
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.
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.
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.
Other Seafood Recipes:
Recipe and tips adapted from Hunt Gather Cook.
📋Recipe
Traeger Smoked 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
- ¾ Cup Brown Sugar
- 2 teaspoons Garlic Powder
- 2 teaspoons Black Pepper
Basting
- Pure Maple Syrup
Instructions
Prepare the Salmon
- 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
- 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. We keep our Traeger at around 180-225. Any higher and the fish will just cook too fast and dry out.
- Brush the grill grates with an oil or cooking spray before putting the salmon on.
- 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.
- 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.
- 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.
- 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.
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.