Smoked salmon is a timeless favorite known for its delicate texture, rich flavor, and versatility. Whether served on a brunch board, layered on a bagel, or enjoyed straight from the smoker, this homemade version delivers a beautifully balanced blend of salt, sweetness, and subtle smoke. This recipe is designed for beginners and experienced home smokers alike, offering step-by-step guidance that ensures moist, flavorful salmon every time. With simple preparation and a few essential tips, you’ll create a gourmet dish worthy of any weekend brunch or special gathering.
Prep & Cook Time
- Prep Time: 15 minutes
- Cure Time: 4–8 hours
- Cook (Smoke) Time: 2–3 hours
- Total Time: 6–11 hours
- Servings: 6
- Yield: 1 pound smoked salmon
Ingredients
- 1 pound salmon fillet (skin-on, center cut preferred)
- 1/4 cup kosher salt
- 1/4 cup brown sugar
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika (optional, for deeper flavor)
- Zest of 1 lemon (optional)
- 1 tablespoon maple syrup or honey (for finishing glaze)
- Wood chips for smoking (apple, alder, or cherry recommended)
Tip: Choose wild-caught salmon for a firmer texture and richer flavor. Ensure the fillet is roughly the same thickness throughout to help it smoke evenly.
Directions
- Prepare the Dry Brine
In a small bowl, combine kosher salt, brown sugar, black pepper, smoked paprika, and lemon zest. Mix until fully incorporated. - Cure the Salmon
Place the salmon fillet on a baking sheet or dish. Generously coat both sides with the dry brine mixture. Cover and refrigerate for 4–8 hours, depending on the thickness of the fish.
Note: A longer cure creates firmer, more flavorful salmon but avoid over-curing as it may become too salty. - Rinse and Dry
Remove the salmon from the cure and rinse thoroughly under cold water. Pat dry with paper towels. Place on a rack uncovered in the refrigerator for 1 hour to form a tacky surface (pellicle). This helps the smoke adhere more effectively. - Preheat the Smoker
Preheat your smoker to 180°F–185°F. Add your preferred wood chips. Fruitwoods like apple or cherry create a mild, sweet smoke ideal for fish. - Smoke the Salmon
Place the salmon skin-side down in the smoker. Smoke for 2–3 hours, or until the internal temperature reaches 145°F.
Tip: Avoid temperatures above 200°F to prevent the salmon from becoming dry or overcooked. - Brush with Glaze
In the final 30 minutes of smoking, lightly brush the salmon with maple syrup or honey for a glossy finish and a touch of sweetness. - Rest and Serve
Remove from the smoker and let rest for 10 minutes. Serve warm or chilled. Smoked salmon can be stored in the refrigerator for up to 5 days or frozen for up to 2 months.
Nutrition Facts (per serving) — Estimated values
- Calories: 210
- Protein: 22g
- Fat: 12g
- Carbohydrates: 4g
- Sugars: 3g
- Sodium: 740mg
- Cholesterol: 55mg
Pro-Tip:
If you’re looking to take this Smoked Salmon Recipe to the next level, consider investing in a quality electric smoker. Electric smokers maintain consistent low temperatures, making them perfect for delicate proteins like salmon—no guesswork, no flare-ups, and no need to babysit the process. Their precise heat control results in a beautifully tender, evenly smoked fillet every time, even for beginners. If you don’t already own one, or if it’s time to upgrade your current smoker, exploring a reliable electric model can make all the difference in your smoking success. Click below to browse top-rated Electric Smokers on Amazon and find one that fits your cooking style.
Conclusion
Homemade smoked salmon is a rewarding recipe that delivers gourmet flavor with surprisingly simple steps. By curing the fish properly, maintaining a low smoking temperature, and finishing with a light glaze, you’ll create a moist, flaky fillet with a perfectly balanced smoky-sweet profile. This recipe is ideal for brunch spreads, appetizers, meal prep, or special occasions—and once you taste your own version, store-bought smoked salmon will never be the same. Enjoy experimenting with different wood flavors and seasoning blends to make this recipe uniquely yours.
