Smoked Salmon Recipe: How to Smoke a Salmon

Many people already know how to smoke fish, but when it comes to salmon, it’s extra entertaining to learn the smoked salmon recipe. The combination of the smokiness and salty fish makes it delicious.

Whether you’ve been smoking fish for years or doing it for the first time, this guide on will give you a complete idea of how to smoke a salmon. From selecting the correct type of salmon to utilizing proper equipment, everything will be covered.

Things to Consider Before Smoking Salmon

Choosing the Right Salmon

Different species of salmon offer various flavors. The first step in smoking salmon is selecting the right fish. Look for fresh, high-quality salmon with lively color. Wild-caught salmon, such as king, sockeye, or coho are often preferred for their excellent flavor. They tend to have a richer taste compared to farm-raised salmon. However, farm-raised salmon can also be used if fresh wild-caught salmon is not available.

Choosing the Right Wood

Choosing the right wood while smoking fish is important because it impacts the flavor of the smoked fish. Different types of wood have different flavors to the fish during the smoking process.

For smoked salmon, some wood options are alder, hickory, apple, cherry, and maple. Each type of wood has its unique characteristics and gives unique flavors to the smoked fish. Choose any of them to have a delicious smoked salmon. However, using softwoods like pine or cedar is not suggested as they can produce bitter flavors and toxic smoke. 

Choosing the Right Smoker

Choosing the right smoker is also important when smoking salmon, as it can significantly impact the flavor and overall outcome of the smoked fish.

There are several types of smokers available, including electric smokers, charcoal smokers, and pellet smokers. Each type has unique features and its pros and cons. However, the key is to choose one that offers precise temperature control, heat distribution, and the ability to generate consistent smoke. These are the 9 best smokers for smoking any kind of fish

9 Steps to Best Smoked Salmon Recipe with Honey Mustard Brine Sauce

Setting up the smoker properly while smoking salmon is crucial to ensure the fish is cooked properly. The type of smoker also matters 

absorbs the right amount of smoke flavor, and achieves the desired texture. Here’s how to set up the smoker for smoking salmon:

Ingredients:

1. 1 pound salmon 

2. For the honey mustard brine sauce:

• 1/4 cup honey
• 2 tablespoons whole-grain mustard
• 2 tablespoons apple cider vinegar
• 1 teaspoon smoked paprika
• Salt and pepper to taste

3. Wood chips for smoking (hickory, apple, or cherry)
4. Fresh parsley for garnish

Prepare the Brine:

In a large mixing bowl, combine cool water, kosher salt, and brown sugar. Stir well until the salt and sugar are fully dissolved.

Place the salmon fillets in the brine, ensuring they are fully submerged. Cover the bowl and refrigerate for 8-12 hours, allowing the fish to soak up the flavors.

Preheat the Smoker

Before adding the salmon, preheat your smoker to the desired temperature. The ideal smoking temperature for salmon is typically between 175°F and 225°F (79°C and 107°C). This temperature range allows the salmon to cook slowly and absorb the smoky flavor without overcooking.

Add Wood Chips or Chunks

Once the smoker is preheated, add your choice of wood chips or chunks to the smoker box or directly onto the hot coals. Use hardwoods such as hickory, apple, or cherry, for smoking salmon. The amount of wood you add will depend on your smoker’s size and the intensity of smoke flavor you desire. Generally, a handful of wood chips or a couple of wood chunks should be sufficient.

Control The Airflow

Adjust the smoker’s vents or dampers to regulate the airflow and maintain a consistent temperature throughout the smoking process. Proper airflow helps control the combustion of the wood and ensures that the smoke circulates evenly around the salmon.

Smoke the Salmon

• Remove the salmon from the brine and pat dry with paper towels to remove excess moisture.
• Arrange the salmon fillets on the smoker racks, leaving space between each piece for proper airflow.
• Smoke the salmon for 2-4 hours.

Monitor the Temperature

Throughout the smoking process, monitor the temperature of the smoker using a built-in thermometer or an external temperature probe. Aim to maintain a steady smoking temperature within the recommended range to achieve the best results.

See If It’s Done

Smoke the salmon until it reaches the desired level of doneness. The internal temperature of fully smoked salmon should reach at least 145°F (63°C). Additionally, the salmon should have a firm texture and flake easily with a fork when it’s done.

Enjoy Your Smoked Salmon

Once the salmon reaches the desired level, carefully remove it from the smoker and allow it to cool a little before serving.

By following these steps and monitoring the smoker’s temperature and airflow, your smoked salmon turns out flavorful and perfectly cooked.

Ways How Smoked Salmon Can be Presented in Different Ways

Classic Platter

Arrange the smoked salmon slices on a platter garnished with lemon wedges, fresh dill, and cracked black pepper.

Smoked Salmon Salad

Flake the smoked salmon and toss it with mixed greens, cherry tomatoes, cucumber slices, red onion, and a light vinaigrette.

Smoked Salmon Bagel

Spread cream cheese on a toasted bagel and top with slices of smoked salmon, capers, thinly sliced red onion, and fresh dill.

Smoked Salmon Dip

Mix flaked smoked salmon with cream cheese, sour cream, minced shallots, lemon juice, and dill for a delicious dip served with crackers or crudites.

Nutritional Value of 3-ounce (85 gram) Smoked Salmon

Besides its delicious taste, smoked salmon also offers several nutritional benefits: 

Calories: Approximately 99 calories

Protein: Provides around 17 grams of high-quality protein, essential for muscle repair, growth, and overall body function.

Healthy Fats: Contains healthy fats, including omega-3 fatty acids, beneficial for heart health, brain function, and reducing inflammation. 

Vitamins and Minerals: Rich in various vitamins and minerals, including vitamin D, vitamin B12, selenium, and potassium.

Low in Carbohydrates: Smoked salmon is naturally low in carbohydrates, making it suitable for low-carb or ketogenic diets.

Low in Sodium: While smoked salmon can contain sodium due to the brining or smoking process, it’s often lower in sodium compared to other processed meats. 

Conclusion

Making smoked salmon at home is relatively easy with the right equipment, such as a smoker or grill. Ingredients like salmon, salt, sugar, brine, and wood chips for smoking are also essential. 

Whether you want to impress your guests or just wish to taste the deliciousness, the homemade smoked salmon recipe can be a perfect choice to try.