The Best & Easy Smoked Salmon Recipe

Smoked salmon is a versatile delicacy that elevates everything from bagels to salads. This easy smoked salmon recipe uses simple ingredients and a home smoker (or oven hack) to deliver restaurant-quality results in under 3 hours. Perfect for beginners, it yields flaky, flavorful fish with minimal effort. Follow this step-by-step guide for the best smoked salmon you'll make at home.

Why This Smoked Salmon Recipe Works

• Quick prep: Just 15 minutes of active work.
• Accessible tools: Works with an electric smoker, pellet grill, or even your oven.
• Customizable flavor: Adjust smoke intensity and seasonings to taste.
• Foolproof brine: Ensures moist, perfectly seasoned salmon every time.

Ingredients (Serves 4-6)

For the Brine:

• 2 lbs fresh salmon fillet (skin-on, center-cut preferred)
• 4 cups cold water
• 1/2 cup kosher salt
• 1/2 cup brown sugar
• 1 tbsp black peppercorns
• 2 bay leaves
• 1 lemon (zested and juiced)

For Smoking:

• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika (optional for extra depth)
• Wood chips: Alder or applewood (2-3 handfuls)

Step-by-Step Instructions

1. Prepare the Brine (10 minutes + 1 hour resting)

Dissolve salt and brown sugar in water in a large bowl. Add peppercorns, bay leaves, lemon zest, and juice. Submerge the salmon fillet completely. Cover and refrigerate for 1 hour (no longer to avoid oversalting).

Pro Tip: Use a glass or plastic container—metal can react with the brine.

2. Rinse & Dry (5 minutes)

Remove salmon from brine and rinse thoroughly under cold water. Pat dry with paper towels. Let air-dry on a wire rack in the fridge for 30 minutes to form a pellicle (sticky surface for better smoke adhesion).

3. Season & Preheat Smoker (10 minutes)

Brush salmon with olive oil. Sprinkle evenly with garlic powder and smoked paprika. Preheat your smoker to 180°F (82°C). Soak wood chips in water for 20 minutes if using a charcoal/electric smoker.

4. Smoke the Salmon (1.5-2 hours)

Place salmon skin-side down on the smoker grate. Add wood chips. Smoke until internal temperature reaches 145°F (63°C)—about 90 minutes for 1-inch thick fillets. Check at the 75-minute mark to avoid overcooking.

Oven Alternative: Set oven to 200°F. Use a foil packet of soaked wood chips on the lower rack. Place salmon on a wire rack over a baking sheet on the upper rack.

5. Rest & Serve (10 minutes)

Remove from heat and rest for 10 minutes. Slice thinly against the grain. Serve warm or chilled.

Serving Suggestions

Storage Tips

• Fridge: Up to 5 days in an airtight container.
• Freezer: Vacuum-seal portions for up to 3 months. Thaw overnight in fridge.

Common Mistakes to Avoid

1. Skipping the pellicle → Leads to uneven smoke flavor.
2. Overbrining → Results in salty fish (stick to 1 hour max).
3. High heat → Dries out the salmon; keep under 200°F.

Nutrition (Per 4oz Serving)

• Calories: 210
• Protein: 25g
• Fat: 12g (healthy omega-3s)
• Sodium: 320mg (varies by rinse)

Final Thoughts

This easy smoked salmon recipe proves you don't need fancy equipment for gourmet results. With just a simple brine and low-and-slow smoking, you'll create tender, smoky fish that's miles ahead of store-bought versions. Try it this weekend—your taste buds (and Google search rankings) will thank you.

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