The Best Homemade Smoked Salmon Recipe

Introduction

If you’ve ever tasted fresh, tender smoked salmon; you know how unforgettable its flavour can be—mildly salty with a smoky depth that complements the fish’s natural richness. For many, smoked salmon is a luxury associated with bagels, brunch spreads, and special occasions. But did you know that you can easily prepare a homemade smoked salmon recipe at home? With just a few ingredients, you can create a batch that’s not only more delicious than store-bought but also fresher and free from unnecessary additives.

This smoked salmon recipe walks you through everything you need to know, from selecting the perfect fish to smoking it with the right wood and seasoning. Once you master this technique, you’ll be able to enjoy smoked salmon any time, in a wide variety of dishes like salads, pasta, and even appetizers.

Recipe Card

Recipe Name: Smoked Salmon Recipe
Description: This smoked salmon recipe uses just three ingredients to produce a tender, smoky result that’s perfect for bagels, pasta, or to enjoy on its own.
Prep Time: 10 minutes
Cook Time: 1 hour
Brine Time: 1-2 hours
Total Time: 2 hours, 10 minutes
Servings: 8
Calories: 172 kcal

Ingredients:

2 Tbsp dark brown sugar
1 Tbsp Diamond kosher salt (or 2 tsp Morton brand Kosher salt)
2-4 lb salmon filet (skin on, pin bones removed)
Two cups of smoking chips or pellets made of alder, applewood, or cherry wood

Instructions:

Dry Brine the Salmon: In a small bowl, combine brown sugar and salt. Sprinkle the mixture evenly over the entire salmon filet, covering the flesh side only. Refrigerate the salmon, uncovered, for 1-2 hours to let the brine work its magic.
Preheat Your Smoker: Set your smoker to 225°F for indirect heat, adding wood chips for flavor. If you’re using a drip pan, fill it with water to maintain moisture.
Pat Dry: Remove the salmon from the fridge and gently pat dry with paper towels. Place it on a sheet of foil, skin side down.
Smoke the Salmon: Place the foil with the salmon on the smoker grate. Check the salmon’s temperature after 30 minutes, cooking until the internal temperature reaches 140°F. Total cook time typically ranges from 30-60 minutes, depending on thickness.
Rest and Serve: Once done, remove the salmon from the smoker and let it rest for 5 minutes before serving or storing.

Notes:

To get the finest flavor and texture, use salmon that has been wild-caught.
Soak wood chips in water for 30 minutes before smoking to prevent burning and maintain moisture.
Check doneness with a thermometer, aiming for an internal temperature of 140°F to avoid overcooking.

Nutrition Information:

Serving Size: 3 oz
Calories: 172 kcal
Carbohydrates: 3g
Protein: 23g
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Cholesterol: 62mg
Sodium: 923mg
Potassium: 560mg
Sugar: 3g
Vitamin A: 45 IU
Calcium: 17mg
Iron: 1mg

Why You’ll Love This Smoked Salmon Recipe

This smoked salmon recipe is not only delicious but also:

Simple to Make: With just three ingredients and a smoker, this recipe is accessible to anyone.
Perfect for Meal Prep: Make a batch of smoked salmon that will last you a few days, great for adding to various meals.
Customizable: Adjust the salt, sweetness, or smoking time to suit your preferences.
Healthy and Natural: Homemade smoked salmon is free from preservatives and other additives, letting the fish’s natural flavor shine.

Key Ingredients and Substitutions for Your Smoked Salmon Recipe

Choosing the right ingredients for this smoked salmon recipe is essential. Here’s a breakdown of the key ingredients and some potential substitutions:

Salmon: Look for wild-caught salmon, which tends to be firmer and has a richer taste. A whole filet with the skin on helps retain moisture and prevents the fish from sticking to the smoker grates. Fresh-frozen salmon can work well, too, especially if fresh wild-caught is out of season.
Kosher Salt: This recipe uses Diamond Crystal kosher salt, which has a slightly coarser texture. If you’re using a different brand, such as Morton, cut the amount in half as it has a denser grain.
Brown Sugar: The dark brown sugar in this recipe adds a subtle sweetness that balances the saltiness and smokiness. You can substitute it with light brown sugar or even a drizzle of honey or maple syrup.
Wood Chips: Alder wood is the top choice for this smoked salmon recipe because it has a mild, sweet flavor that complements the salmon without overpowering it. Applewood and cherry wood chips are also good alternatives for a fruitier taste. Avoid using strong woods like hickory or mesquite, as they can overwhelm the fish’s natural flavor.

How to Make This Smoked Salmon Recipe (Step-by-Step)

Step 1: Dry Brine the Salmon

The first step in this smoked salmon recipe is creating a dry brine, which is essential for drawing out moisture and enhancing flavor. Mix the dark brown sugar and kosher salt in a small bowl, then sprinkle it evenly over the entire filet, focusing on the flesh side. Refrigerate the salmon uncovered for 1-2 hours.

Step 2: Prepare the Smoker

Preheat your smoker to 225°F, setting it for indirect heat. Add water-soaked wood chips to keep the smoke level steady and prevent rapid burning. Place a water-filled drip pan under the grates to maintain a moist environment.

Step 3: Pat Dry and Place on Foil

Once the salmon has brined, remove it from the fridge and gently pat it dry with paper towels. Place it skin-side down on a piece of foil, which makes it easier to handle and prevents the fish from sticking to the smoker grates.

Step 4: Smoke the Salmon

Place the foil with the salmon on the smoker and let it cook for 30-60 minutes. Use a thermometer to check the thickest part of the filet, aiming for an internal temperature of 140°F for optimal doneness.

Step 5: Rest and Serve

Once the smoked salmon reaches the desired temperature, remove it from the smoker and let it rest for about 5 minutes. This resting period allows the juices to redistribute, keeping the fish moist and tender.

Expert Tips for Success with Your Smoked Salmon Recipe

Here are some tried-and-true tips to help you nail this smoked salmon recipe:

Temperature Control: Keep the smoker temperature at a consistent 225°F to prevent the salmon from cooking too quickly, which can result in dryness.
Instant-Read Thermometer: Use a thermometer to check the salmon’s doneness, aiming for an internal temperature of 140°F.
Avoid Over-Smoking: Be mindful not to add too many wood chips at once, as too much smoke can overpower the fish’s delicate flavor.
Choose High-Quality Salmon: Fresh, wild-caught salmon delivers the best results, but fresh-frozen is also a good option when wild-caught is unavailable.

Variations and Customizations for Your Smoked Salmon Recipe

Customizing this smoked salmon recipe allows you to explore a range of flavors to suit your taste. The following suggestions can help you customize this recipe:

Maple-Glazed Smoked Salmon: Add a hint of sweetness by brushing the salmon with pure maple syrup during the last 10 minutes of smoking. This glaze caramelizes, giving the salmon a beautiful sheen and a touch of sweetness that balances the smoky flavor.
Lemon-Pepper Smoked Salmon: For a fresh citrus twist, sprinkle lemon zest and cracked black pepper over the brined salmon before smoking. This will add a tangy brightness that complements the rich, smoky fish.
Garlic and Herb-Smoked Salmon: Add fresh or dried herbs like dill, thyme, or parsley to the brine for a fragrant, herbal flavor. You can also rub the salmon with a touch of minced garlic or garlic powder before placing it in the smoker for a more robust taste.
Spicy Cajun Smoked Salmon: If you like a bit of heat, rub the salmon with a Cajun spice blend or a sprinkle of cayenne pepper after bringing it. The spicy kick pairs well with the smokiness and brings a whole new dimension to the recipe.
Honey-Smoked Salmon: For a subtle, natural sweetness, brush the salmon with a thin layer of honey before smoking. Honey pairs beautifully with alder wood and enhances the salmon’s flavors without overpowering them.

Experimenting with these variations allows you to discover new ways to enjoy this smoked salmon recipe and make it a signature dish that aligns with your flavor preferences.

Storage and Reheating Instructions for Smoked Salmon Recipe

Homemade smoked salmon is versatile and easy to store, making it a convenient addition to any meal. Here’s how to store and reheat it to maintain freshness and flavor:

Storing Smoked Salmon

In the Refrigerator: Once the salmon has cooled completely, wrap it tightly in plastic wrap or store it in an airtight container. Properly stored, smoked salmon can last in the refrigerator for up to 3-4 days.
In the Freezer: For longer storage, divide the smoked salmon into portions, place them in vacuum-sealed or freezer-safe bags, and remove as much air as possible before sealing. Stored in this way, smoked salmon will keep well in the freezer for up to 6 months.

Reheating Smoked Salmon

In the Oven: Preheat your oven to 300°F. Drizzle a bit of olive oil over the salmon and wrap it in foil. Warm in the oven for ten to fifteen minutes or until thoroughly heated. This method prevents the salmon from drying out.
In a Skillet: Heat a small amount of oil in a non-stick skillet over low heat. Add the salmon and warm it gently, flipping once. This quick method is ideal if you’re short on time but want to maintain the fish’s moisture.
At Room Temperature: Smoked salmon can also be enjoyed cold or at room temperature, especially when used as part of a salad, on a bagel, or in a dip. Simply remove it from the fridge about 30 minutes before serving to let it come to room temperature for optimal flavor.

Serving Suggestions for Your Smoked Salmon Recipe

This smoked salmon recipe is as tasty as it is adaptable. Here are some suggestions for a better way of serving this irresistible smoked salmon recipe:

Bagel and Cream Cheese: A classic pairing, smoked salmon on a toasted bagel with cream cheese, capers, and red onion is a perfect breakfast or brunch option.
Salad Topping: Add flaked smoked salmon to a green salad with avocado, cherry tomatoes, and a lemon vinaigrette. The smoky flavor of the salmon complements the fresh vegetables beautifully.
Smoked Salmon Pasta: Toss smoked salmon with cooked pasta, cream, garlic, and fresh dill for a decadent pasta dish. The richness of the cream and the smoky salmon make a great combination.
Rice Bowls: Serve smoked salmon over a bed of rice with pickled vegetables, cucumber, and a drizzle of soy sauce or a dollop of wasabi mayo for a Japanese-inspired meal.
Appetizer Platter: Arrange smoked salmon on a platter with lemon wedges, quick-pickled onions, capers, and fresh herbs. Add crackers or baguette slices for a beautiful and easy-to-share appetizer.
Eggs Benedict with Smoked Salmon: Replace the traditional ham with smoked salmon in a classic Eggs Benedict, layering the salmon over a toasted English muffin with a poached egg and hollandaise sauce.

These serving suggestions showcase the versatility of this smoked salmon recipe and make it easy to incorporate smoked salmon into any meal.

Frequently Asked Questions (FAQs)

Here are some common questions about this smoked salmon recipe, along with answers to ensure your salmon turns out perfectly every time:

Q: How can I store smoked salmon?
A: Store smoked salmon in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze in vacuum-sealed bags for up to 6 months. Thaw frozen salmon in the refrigerator or in a bowl of cool water while sealed.

Q: Can I use any type of wood to smoke the salmon?
A: Alder is the best wood for smoking salmon due to its mild, slightly sweet flavor. Applewood and cherry wood are also excellent alternatives. Avoid stronger woods like hickory or mesquite, as they can overpower the delicate flavor of salmon.

Q: What’s the difference between hot-smoked and cold-smoked salmon?
A: Hot-smoked salmon is fully cooked at a higher temperature (225°F), resulting in a tender, flaky texture. Cold-smoked salmon, on the other hand, is cured at a much lower temperature (usually below 90°F), resulting in a softer, raw-like texture. This smoked salmon recipe uses the hot-smoking method.

Q: How can I tell whether the salmon has finished smoking?
A: Use an instant-read thermometer to check the salmon’s internal temperature, aiming for 140°F in the thickest part of the filet. This ensures the salmon is fully cooked while remaining moist and tender.

Q: Can I add more ingredients to the brine for extra flavor?
A: Absolutely! You can experiment by adding fresh herbs, garlic, or even a splash of soy sauce to the brine to infuse additional flavors into the salmon. Just be cautious with strong flavors, as they can overpower the salmon’s natural taste.

Related Recipes to Try

If you enjoyed this smoked salmon recipe, here are some related recipes that explore different ways to enjoy salmon:

Cold-Smoked Salmon: Try a traditional cold-smoked salmon recipe for a cured, non-cooked version of salmon with a softer texture.
Grilled Cedar Plank Salmon: Grilling salmon on a cedar plank gives it a smoky flavor and keeps it moist.
Maple-Glazed Baked Salmon: A simple oven-baked salmon with a maple glaze for a touch of sweetness.
Salmon Poke Bowls: A fresh and vibrant poke bowl with marinated raw salmon, rice, and fresh vegetables.

Conclusion

Making your own smoked salmon recipe at home is a rewarding experience that’s simpler than it might seem. With just three ingredients and a smoker, you can create a restaurant-quality smoked salmon that’s versatile, fresh, and delicious. From classic bagels to creative pasta dishes, smoked salmon adds an elegant touch to any meal and pairs beautifully with various ingredients.

The ability to customize this recipe by adjusting the brine and choosing your preferred wood chips makes it easy to create a version of smoked salmon that’s uniquely yours. Follow this guide, use high-quality salmon, and embrace the process—it won’t be long before this recipe becomes one of your favorites. Enjoy your homemade smoked salmon, and don’t forget to share your creations!

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The Best Homemade Smoked Salmon Recipe: Quick & Easy