Smoked Salmon

North Atlantic Salmon - is a species of migratory, anadromous fish in the Salmonidae family, native to the northern Atlantic Ocean and associated coastal rivers. Known as the "King of Fish," they are characterized by silvery, black-spotted bodies. Highly prized for both food and sport fishing, its pinkish-red flesh is rich, flavorful, and packed with nutrients. In many cultures, Atlantic salmon is considered one of the most refined and sought-after types of fish, valued for its taste, texture, and versatility.

Before we begin, I can’t stress enough the importance of having the right tools for the job—especially high-quality thermometers. When it comes to smoking meat, temperature control is everything. A reliable wireless probe and a dependable instant-read thermometer take the guesswork out of the process and ensure your cook turns out perfectly every time.

The Preparation – This is a simple recipe, so let’s dive right in.

My salmon of choice is skinless. I always opt for skinless salmon because it seasons and smokes more evenly without the skin blocking one side of the fish.

Let's make the brine! To start, add the following to a pot:

• 2 quarts of water
• 1 cup brown sugar
• 1 cup white organic granulated sugar
• ⅓ cup kosher salt
• 1 tablespoon garlic powder
• 1 tablespoon onion powder

Heat the mixture on the stove just until the sugars fully dissolve and all the ingredients are well blended. There’s no need to boil—our goal is simply to create a smooth brine. Once everything is dissolved, remove the pot from heat and allow the brine to cool completely. I usually speed this up by placing the pot on ice or setting it in the refrigerator.

While the brine is cooling, remove the salmon from its packaging, rinse it under cold water, and pat it dry with paper towels. Cut the salmon into 2- to 3-inch serving strips. This helps the brine, seasoning, and smoke reach all sides of the fish for maximum flavor.

Once the brine is fully chilled, add the salmon, making sure it’s completely submerged. Use a plate or weight if needed to keep the salmon under the surface. Cover and place it in the refrigerator overnight.

The Smoke – (3-4 hrs.)

The next day, when you’re ready to start smoking, remove the salmon from the brine and pat it dry thoroughly with paper towels. Place the salmon on a rack and let it sit uncovered for about 1 hour. This step is important because it allows a pellicle to form on the surface.

The pellicle is a thin, slightly sticky layer that helps the smoke adhere to the fish, resulting in better flavor and a beautiful, glossy finish.

About 15 minutes before the drying time is complete, fire up your smoker to 175°F, using apple or cherry pellets. I prefer sweet fruit woods like apple or cherry because they produce a mild, slightly sweet, and fruity smoke. That subtle sweetness complements the rich, oily nature of salmon without overpowering it. These woods also help create a gorgeous color and a well-balanced flavor profile—perfect for smoked salmon.

Once the salmon is ready for the smoker, lightly sprinkle brown sugar over the surface and drizzle with honey—this is where the magic happens. You can use any honey you like, but if you enjoy a little heat like I do, I highly recommend Mike’s Hot Honey. It takes the salmon to the next level.

Place the salmon in the smoker and baste it every hour with honey and let it ride low and slow for 3 to 4 hours, until it’s perfectly smoked and full of flavor.

The Goal –

The goal here is simple: super moist, flavorful salmon smoked to perfection.

You’re looking for a final internal temperature between 145°F and 160°F. Be careful not to overcook it—salmon dries out quickly once it goes too far.

During the smoke, baste the salmon every hour with honey to build layers of flavor and keep it glossy and moist. If you enjoy a touch of maple syrup, wait until the very end and add it just before pulling the salmon from the smoker. This prevents the sugars from burning while still giving you that rich, sweet finish.

Pay close attention to the tail section, as it’s always the first part to finish. I usually treat myself to the tail—that’s my way of testing how I did.

Smoking time typically runs 3 to 4 hours, but like any good smoke, always trust the thermometer, not the clock.

The Presentation – The presentation begins with a beautiful, glossy finish that immediately catches the eye. Serve the salmon with vibrant garnishes like fresh herbs and lemon wedges, along with a light salad or some crusty bread to complete the plate. I also love pairing this salmon with sweet potatoes or carrots simmered in brown sugar, which complement the smoky sweetness of the fish perfectly.

Give this recipe a try, and you’ll make a statement to your family and friends that you are, indeed, the BBQ pitmaster. 🔥🐟