Go Back
Delicious homemade smoked salmon ready to be served on a plate.

Smoked Salmon Recipe

A delicious guide to making your own smoked salmon at home, resulting in tender, flavorful fish perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 people
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Brine
  • 2 lbs Salmon fillet skin-on
  • 1/2 cup Brown sugar
  • 1/4 cup Kosher salt
  • 1 tbsp Black pepper
  • 1 tsp Garlic powder
  • 4 cups Water

Equipment

  • Smoker
  • Large baking dish
  • Tongs
  • Instant-read thermometer
  • Sharp knife
  • Wire rack

Method
 

Preparation
  1. Prepare the brine by dissolving brown sugar, kosher salt, black pepper, and garlic powder in water in a large dish.
  2. Submerge the salmon fillet in the brine, ensuring it is fully covered; refrigerate for 8-12 hours.
  3. Remove salmon from brine, rinse thoroughly with cold water, and pat completely dry with paper towels.
  4. Place the salmon on a wire rack and refrigerate, uncovered, for 2-4 hours to form a pellicle.
Smoking
  1. Preheat your smoker to 225°F (107°C) using your preferred wood chips, such as alder or apple.
  2. Place the dried salmon fillet directly on the smoker grates, skin-side down.
  3. Smoke the salmon for 3-4 hours, or until the internal temperature reaches 145°F (63°C).
  4. Remove the smoked salmon from the smoker and let it rest for 15-20 minutes before serving or flaking.

Notes

For best results, allow the salmon to air dry in the refrigerator for a few hours after brining to form a pellicle, which helps smoke adhere better.