Smoked Salmon
This easy smoked salmon recipe is perfect for beginners and works for any style of smoker. I share everything you need to know to nail it!
Prep: 15 minutes
Cook: 1 hour 15 minutes
Total: 1 hour 30 minutes
Servings: 4 -6 (depending on size of the filet)
Ingredients
- 2- to 3- pound center-cut side of salmon skin-on with pin bones removed*
- 1 ½ tablespoons Dijon mustard or additional honey
- 1 ½ tablespoon honey or maple syrup
- 1 tablespoon paprika
- 1 ½ teaspoons kosher salt DO NOT use table salt; (I use Morton’s Kosher)
- ¾ teaspoon freshly ground black pepper
- 1 cup loosely packed, chopped fresh dill about 1 bunch (optional)
- Charcoal pellets, or whatever fuels your smoker
- 2 handfuls wood chips such as apple, cherry, oak, or alder (do not use mesquite which can overpower fish)
- Canola oil to prevent sticking
Instructions
- Trim the salmon (if necessary).
- Remove the salmon from the refrigerator and let come to room temperature. Pat the salmon very dry on both sides. Place the salmon on a parchment-lined baking sheet or similar surface to where you can carry it out to the smoker easily.
- Heat your smoker nice and low—150 to 170°F is ideal, but can be difficult to maintain; 200°F is attainable, what we use, and will give you delicious results. On our kamado smoker (Green Egg) the fire is very small (see photo above). Add 2 handfuls of wood chips in with your charcoal prior to lighting (I do not soak mine first).
- Brush the salmon all over with the Dijon mustard and honey. (These act like the pellicle, the sticky layer that allows the smoke flavor to adhere).
- In a small bowl, stir together the paprika, salt, and pepper. Scatter all over the top of the salmon.
- Top with fresh dill, sprinkling it all over the salmon.
- Liberally brush the smoker grates with oil. Place the salmon on the smoker. Cover and cook until the salmon reaches 135°F (for medium to medium-rare salmon) or up to 145°F (for well-done salmon; note the temperature will continue to rise as it rests). The total time your salmon needs to smoke will vary based on A LOT of factors: its thickness, if it's wild-caught vs. farmed (farmed salmon has a higher fat content and takes longer), how much your smoker temperature fluctuates, and how hot the smoker is—plan on 1 hour to 1 hour 15 minutes for a 2-pound fillet at 200°F. Decide when to take the salmon off the smoker based on its temperature, not the time on the clock. If cooking a smaller fillet (1 to 1 1/2 pounds), check in at the 40-minute mark to gauge its progress.
- Let the salmon rest a few minutes. Enjoy hot or room temperature, or to serve cold, let cool to room temperature, wrap tightly, and refrigerate until completely chilled.
Notes
- *A center-cut fillet is cut so that it is shaped somewhat like a rough rectangle—the skinniest part of the tail end of the salmon and the salmon belly (the thin white strip that runs down the side of the fillet) are both trimmed away. You can purchase the salmon already cut, or easily trim it at home (reserve the tail and belly and cook separately). If you are purchasing a piece of salmon with the belly and tail still attached, be sure to buy a bit more than the weight you want to smoke, since you'll be trimming some away. The seasoning measurements listed are flexible and designed for a 2 1/2-pound side, so feel free to scale up or down depending on the size of your fish.
- Smoked salmon vs. Gravlax vs. Lox: Lox and Gravlax are both cured in salt and not smoked. Unlike Lox, the brine for Gravlax typically includes sugar and dill. Smoked salmon is the only variety that is smoked.
- What’s That White Stuff? That white stuff you're seeing is called albumin. It's a protein from the salmon that can congeal during cooking, and it's completely safe. If you don't enjoy the look of it, feel free to scrape it off.
- TO STORE: Tightly wrap salmon in plastic wrap and refrigerate in an airtight storage container for up to 4 days.
- TO REHEAT: If you'd like to serve your salmon warm, very gently reheat it in a skillet over low heat.
- TO FREEZE: Tightly wrap smoked salmon and freeze it in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 1(of 4)Calories: 360kcalCarbohydrates: 9gProtein: 46gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gCholesterol: 125mgPotassium: 1256mgFiber: 1gSugar: 7gVitamin A: 1866IUVitamin C: 10mgCalcium: 62mgIron: 3mg
