How to Smoke Salmon

How to smoke salmon at home with a simple wet brine, lemon pepper seasoning, and cherry wood for rich, smoky flavor. This smoked salmon recipe produces tender, flaky fish perfect for brunch, salads, pasta, or appetizers. Includes tips for brining, forming a pellicle, and cooking in a smoker or oven for consistent results.

Ingredients

• 2–3 lb (900 g–1.3 kg) salmon fillet, Atlantic or King/Chinook recommended
• Lemon pepper seasoning
• 2 lemons, cut into wedges

For the wet brine:

• 4 cups (1 L) hot tap water
• 1/3 cup kosher salt (do not use table salt)
• 1/3 cup brown sugar

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Directions

Prepare the Wet Brine

1. In a large glass measuring cup or bowl, combine hot water, kosher salt, and brown sugar. Stir until completely dissolved.
2. Chill the brine in the refrigerator or freezer until fully cold.

Prepare the Salmon

1. Trim the thin white belly strip if present and remove any pin bones with tweezers.
2. Place the salmon skin-side up in a baking dish with high sides, just slightly larger than the fillet.
3. Pour the chilled brine over the salmon, ensuring it is fully submerged. Cover and refrigerate for at least 1 hour per pound of fish (typically 4–8 hours for smaller fillets, up to 12 hours for thicker fillets).

Develop the Pellicle

1. Rinse the salmon under cold water to remove the brine.
2. Place the salmon flesh-side up on a cooling rack set over a sheet pan.
3. Refrigerate uncovered for 8–24 hours, until the surface feels tacky. This sticky layer, called the pellicle, helps the fish absorb smoke flavor and retain moisture while preventing albumin from forming.

Season the Salmon

1. Lightly season the salmon with lemon pepper seasoning. If the blend contains salt, go easy, as the brine has already salted the fish.
2. Refrigerate until the smoker is ready.

Smoke the Salmon

1. Preheat the smoker to 180°F (82°C) over indirect heat. Add wood chips or a chunk of wood, such as cherry, for flavor. Avoid strong woods like mesquite, which can overpower salmon.
2. Place the salmon in the smoker and insert an internal temperature probe into the thickest part of the fillet.
3. Smoke the salmon until it reaches your desired internal temperature, keeping the smoker between 180–200°F (82–93°C). Cooking time varies by size, typically 45 minutes to 3 hours. For example, a 1.75 lb fillet took 1 hour and 15 minutes to reach 130°F.

Rest and Serve

1. Remove the smoked salmon from the smoker and loosely cover with foil. Rest for at least 20 minutes.
2. Serve warm or near room temperature with lemon wedges. Cut into smaller fillets for serving.

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Tips

• Use kosher salt, not table salt, for the brine to ensure proper seasoning.
• The longer the pellicle forms, the more smoke flavor the salmon will absorb.
• Avoid over-seasoning with lemon pepper if the blend contains salt.
• Keep the smoker temperature consistent to prevent overcooking.

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Variations and Substitutions

• Fish Options: Use sockeye, coho, or steelhead salmon.
• Seasoning Variations: Try dill, garlic, smoked paprika, or a citrus zest blend instead of lemon pepper.
• Wood Alternatives: Apple or alder wood chips can be used for a milder smoke flavor.
• Quick Brine: For a faster option, brine smaller fillets for 2–3 hours.

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FAQs

Q: Can I smoke salmon without a smoker?
A: Yes, you can use an oven at a low temperature (around 180–200°F) with a small tray of wood chips in a covered roasting pan for a similar effect.

Q: How do I know when the salmon is done?
A: The internal temperature should reach 125–135°F for medium doneness. The flesh should flake easily but remain moist.

Q: Can smoked salmon be stored?
A: Store in the refrigerator for up to 5 days or freeze for up to 2 months.

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Serving Suggestions

• Serve with lemon wedges and a drizzle of olive oil.
• Pair with bagels, cream cheese, and capers for a classic smoked salmon brunch.
• Add to salads, pasta, or grain bowls for a smoky, flavorful protein.

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Why You’ll Love This Recipe

Smoking salmon enhances its natural flavor with a rich, smoky taste and tender, flaky texture. The brine ensures perfect seasoning and moisture retention, while the pellicle allows the smoke to penetrate deeply. This method produces restaurant-quality smoked salmon at home, ideal for special occasions or everyday meals.