Deliciously Smoked Salmon Recipe for Seafood Lovers

Welcome food lovers! Today I am sharing my favorite smoked salmon recipe that is sure to become a staple in your kitchen. Smoked salmon is a delicious and versatile ingredient that can be used in a variety of dishes, from breakfast to fine dining. This recipe is easy to follow and will yield perfectly smoked salmon every time.

At first, smoking salmon may seem intimidating, but with the right tools and techniques, it can be a breeze. I have tried and tested many salmon recipes over the years, and this one is my absolute favorite. Whether you’re a beginner or a seasoned chef, you will love how easy and delicious this recipe is.

In this recipe, we will be using a traeger smoker to achieve a perfectly smoky flavor. However, you can use any smoker you have at home, or even a grill with a smoker box. The key is to maintain a consistent temperature of 225 degrees Fahrenheit throughout the smoking process.

So, let’s get started on this flavorful journey of traeger smoked salmon!

Why You’ll Love This Recipe

Smoked Salmon
Smoked Salmon

Are you a fan of smoked salmon? Then you’ll absolutely love this smoked salmon recipe! Not only is it easy to make, but it’s also packed with flavor and is incredibly versatile. Here’s why you’ll love this recipe:

Firstly, the flavor of the salmon is enhanced by a delicious brine. The brine is made with non-iodized salt, sugar, pepper, garlic powder, onion powder, Tabasco sauce, soy sauce, dry white wine, and water. This combination of ingredients infuses the salmon with a savory and slightly sweet taste that complements the natural flavor of the fish.

Secondly, the smoking process is what really sets this recipe apart. The salmon is smoked for 3-4 hours at 225 degrees Fahrenheit, which creates a perfectly cooked and moist texture. The traeger smoked salmon is lightly coated with brown sugar, which creates a nice crust on the outside of the fish. The result is a traeger smoked salmon that is smoky, tender, and absolutely delicious.

Thirdly, this recipe is incredibly versatile. You can serve the smoked salmon as an appetizer with cream cheese, on top of a salad, or as part of a poke bowl. You can even use the smoked salmon in pasta dishes or on top of a bagel with cream cheese for breakfast. The possibilities are endless!

Lastly, this recipe is perfect for any occasion. Whether you’re looking for a healthy and easy dinner option or a fancy appetizer for a fine dining experience, this smoked salmon recipe has got you covered. It’s also great for holidays like Christmas, where you can impress your guests with your culinary skills.

In conclusion, this smoked salmon recipe is a must-try for anyone who loves salmon. The combination of flavors and the smoking process make it truly unique and delicious. Plus, it’s versatile and perfect for any occasion. So why not give it a try and see for yourself why this is one of the top 50 smoked salmon recipes out there?

Ingredient List

 Glistening slices of smoked salmon, so tender and flavorful
Glistening slices of smoked salmon, so tender and flavorful

Before starting to prepare this smoked salmon recipe, make sure you have all the necessary ingredients on hand. Here’s what you’ll need:

Salmon Brine:

  • 1/4 cup non-iodized salt
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Tabasco sauce
  • 1/4 cup soy sauce
  • 1/4 cup dry white wine
  • 3 cups water


  • 2 salmon fillets
  • Kosher salt
  • Pepper

Smoked salmon dip:

  • 8 oz cream cheese
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon Tabasco sauce
  • 2 tablespoons fresh chopped dill


  • Smoker
  • Wood chips

Now that you have all the ingredients, let’s get started on this mouthwatering traeger smoked salmon recipe!

The Recipe How-To

Now that we have gathered all the ingredients, it’s time to start making our delicious smoked salmon. Follow these simple steps to get the best results:

Step 1: Brine the Salmon

First, we need to prepare the salmon by brining it. In a bowl, mix 1 cup of non-iodized salt, 1 cup of brown sugar, 1 tablespoon of pepper, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 1 tablespoon of Tabasco sauce, 1 tablespoon of soy sauce, and 1 cup of dry white wine. Add 3-4 cups of water and stir well until all the ingredients are dissolved.

Then, place the salmon fillets in a large ziplock bag and pour the brine over them. Seal the bag and place it in the refrigerator for 8-12 hours. This process will ensure that the salmon is flavorful and juicy.

Step 2: Preheat the Smoker

Preheat your smoker to 225 degrees Fahrenheit. Add wood chips of your choice to the smoker box or the wood chip tray. I like to use hickory or mesquite wood chips for a rich and smoky flavor.

Step 3: Smoke the Salmon

Take the salmon out of the brine and pat it dry with paper towels. Place the salmon fillets skin-side down on the smoker grates. Lightly coat the flesh side of the salmon with olive oil and season it with salt and pepper.

Smoke the salmon for 2 hours at 225 degrees Fahrenheit, or until it reaches an internal temperature of 145 degrees Fahrenheit. The salmon should be firm to the touch and should flake easily with a fork.

Step 4: Serve and Enjoy!

Once the salmon is done, remove it from the smoker and let it rest for a few minutes. Then, serve it with your favorite sides, such as avocado salad or smoked salmon pasta. You can also serve it as an appetizer with cream cheese or cottage cheese and crackers.

Tip: Smoked salmon can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

Now that you know how to make the best smoked salmon recipe, it’s time to fire up your smoker and start cooking!

Substitutions and Variations

 Perfect for breakfast, lunch, or dinner
Perfect for breakfast, lunch, or dinner

As a chef, I know that sometimes you don’t have all the ingredients you need or you want to switch things up a bit. That’s why I’m sharing some substitutions and variations to this smoked salmon recipe that will still give you delicious results.

– Salt: If you don’t have non-iodized salt, you can use kosher salt instead. Just make sure it’s not too coarse, so it dissolves well in the brine.

– Sugar: Brown sugar can be used instead of white sugar. You can also use honey or maple syrup for a different flavor.

– Spices: If you don’t have garlic powder or onion powder, you can use minced fresh garlic and onion instead. You can also add other spices like dill, paprika, or cayenne pepper for more flavor.

– Tabasco sauce: If you don’t have Tabasco sauce, you can use any hot sauce you like. You can also add fresh jalapeño or serrano peppers for a spicy kick.

– Soy sauce: If you don’t have soy sauce, you can use teriyaki sauce or Worcestershire sauce instead.

– Dry white wine: You can substitute the wine with apple cider vinegar, rice vinegar, or lemon juice for acidity.

– Wood chips: You can use any type of wood chips you like for smoking, such as mesquite, hickory, or cherry.


– Smoked salmon pasta: Cook your favorite pasta (such as spaghetti or penne) and toss it with some smoked salmon, cream cheese, and fresh herbs like parsley and chives. You can also add some lemon zest for freshness.

– Smoked salmon dip: Mix some smoked salmon, cream cheese, sour cream, and fresh herbs in a bowl until smooth. Serve with crackers or tortilla chips for a delicious appetizer.

– Smoked salmon bagel: Toast a bagel and spread some cream cheese on top. Add some smoked salmon, sliced red onion, capers, and fresh dill for a classic breakfast or brunch dish.

– Smoked salmon poke bowl: Cut some smoked salmon into small cubes and mix it with cooked rice, avocado, cucumber, edamame, and a soy sauce-based dressing. Top with sesame seeds and sliced scallions for a healthy and flavorful meal.

These substitutions and variations are just a few examples of how you can customize this smoked salmon recipe to your liking. Don’t be afraid to experiment and create your own

Serving and Pairing

 Beautifully arranged and ready to impress
Beautifully arranged and ready to impress

Smoked salmon is a versatile dish that can be served in a variety of ways. It can be enjoyed as a simple appetizer, as a main course, or as a component of a larger dish. The rich, smoky flavor of the salmon pairs well with a range of ingredients, and there are endless possibilities when it comes to serving and pairing smoked salmon.

One classic way to serve smoked salmon is as a breakfast or brunch item. Top a bagel with cream cheese, smoked salmon, and a sprinkle of fresh chopped dill for a delicious and satisfying meal. Another easy option is to serve smoked salmon with scrambled eggs or in an omelette. The salty and savory flavor of the salmon adds a welcome depth to the eggs.

For a healthy and filling lunch or dinner, try using smoked salmon in a salad. Top a bed of greens with smoked salmon, avocado, and a light vinaigrette for a refreshing and satisfying meal. Smoked salmon also pairs well with grilled vegetables, such as zucchini or asparagus.

Smoked salmon can also be used in more elaborate dishes, such as salmon pasta or salmon dijon. The smoky flavor of the salmon adds a rich depth to the dish, while the pasta or dijon mustard provides a complementary contrast.

When it comes to pairing smoked salmon with drinks, a dry white wine or champagne is a classic choice. For a more adventurous option, try pairing smoked salmon with a spicy bloody mary or a tangy margarita.

No matter how you choose to serve and pair smoked salmon, it is sure to be a hit with guests and family members alike. The versatility and delicious flavor of this dish make it a go-to option for any occasion, from casual brunches to fine dining events.

Make-Ahead, Storing and Reheating

 The smoky aroma will make your mouth water
The smoky aroma will make your mouth water

One of the best things about this smoked salmon recipe is that it can be made ahead of time and stored for later use. This is particularly useful if you’re planning to serve it at a party or event. To store your smoked salmon, wrap it tightly in plastic wrap and place it in an airtight container. It can be stored in the refrigerator for up to 5 days.

When it comes to reheating your smoked salmon, there are a few things to keep in mind. First, you’ll want to let it come to room temperature before reheating. This will help to ensure that it heats evenly. Once it’s at room temperature, you can reheat it in the oven or on a hot grill. Be careful not to overcook it, as this can dry it out and affect the texture.

If you’re looking for a quick and easy way to enjoy your smoked salmon, try using it in a sandwich or salad. It also makes a great topping for pizza or baked potatoes. Another great option is to use it in a breakfast dish, such as an omelette or scrambled eggs.

No matter how you choose to enjoy your smoked salmon, it’s important to handle it with care. Always use clean utensils and surfaces, and be sure to keep it refrigerated until you’re ready to use it. With a little bit of planning and preparation, you can enjoy this delicious and healthy dish any time you like.

Tips for Perfect Results

 A true delicacy that's surprisingly easy to make
A true delicacy that’s surprisingly easy to make

When smoking salmon, there are a few things to keep in mind to ensure the best results. First, make sure to use non-iodized salt, like kosher salt, in the brine. Iodized salt can give the salmon a metallic taste.

Additionally, it’s important to season both the flesh and skin sides of the salmon before smoking. A mix of brown sugar, pepper, garlic powder, and onion powder is a great dry rub. You can also add a splash of Tabasco sauce or soy sauce to the dry rub for some extra flavor.

When preparing the brine, use a mix of water, dry white wine, and brown sugar. This will help to infuse the salmon with a sweet and savory flavor profile.

To smoke the salmon, preheat your smoker to 225 degrees Fahrenheit and use wood chips for smoke flavor. Place the salmon fillets on the smoker racks, flesh side up.

It’s important to monitor the internal temperature of the salmon to ensure it’s cooked through. The salmon should be smoked for 3-4 hours, or until it reaches an internal temperature of 145 degrees Fahrenheit.

When the salmon is finished smoking, lightly coat it with a mixture of cream cheese and Dijon mustard for a delicious finishing touch.

Finally, when serving the smoked salmon, don’t be afraid to get creative! Smoked salmon can be enjoyed in a variety of ways, from breakfast bagels to appetizer plates to salads and poke bowls.


Now that you know how to make the perfect smoked salmon recipe and how to serve and store it, you may have some questions. In this section, I will be answering some of the most frequently asked questions about smoked salmon that I have encountered throughout my years of cooking. So, let’s dive into the FAQ section and clear up any doubts you may have.

What is the best way to eat smoked salmon?

If you’re looking for a versatile way to serve fish, consider trying out some creative options beyond the classic pancake or blini. Homemade sushi, tortilla rolls with cream cheese, and toasted crostini are all tasty alternatives that can add some unique flair to your dish. So don’t shy away from experimenting with different serving methods to find the perfect match for your fish.

How long should I smoke my salmon?

Now it’s time to take your cured and dried salmon to the next level by giving it a hot smoke. This process involves smoking the salmon for around 3-4 hours at a temperature of 225 degrees Fahrenheit, until it reaches an internal temperature of 145 degrees Fahrenheit. This will give your salmon a delicious smoky flavor that will make your taste buds dance with joy.

Do you have to brine salmon before you smoke it?

To achieve a moist and flavorful smoked salmon, brining is a crucial step that cannot be overlooked. Without it, the fish may end up being dry and lacking in taste. It is recommended to allow the salmon to soak in the brining solution for a minimum of 3 hours, with a maximum of 8 hours for optimal results. This will ensure that the brine is fully absorbed into the fish, providing a depth of flavor that will make your palate dance. So, don’t rush it, give your salmon time to soak and let the flavors intensify.

How do you prepare smoked salmon?

To get started with this delicious smoked salmon recipe, preheat your oven to 325 degrees Fahrenheit. Next, grab a shallow baking dish or baking sheet and place your smoked salmon on it. Before popping it in the oven, give the top of the salmon a light coating of either butter or olive oil. This will enhance the flavor and ensure that it stays moist and tender. Depending on your oven’s strength, warm the smoked salmon for about five minutes until it’s heated through and ready to enjoy.

Bottom Line

In conclusion, this smoked salmon recipe is a must-try for anyone who loves seafood. It’s easy to make, and the result is a perfectly smoky and flavorful salmon that can be enjoyed in various ways. Whether you’re looking for a healthy breakfast, a delicious appetizer, or a fancy dinner option, this smoked salmon recipe has got you covered. With its versatile flavor and texture, you can serve it with avocado, salad, pasta, or even on a bagel. Plus, it’s a great source of protein and omega-3 fatty acids, making it a healthy choice for any meal.

So, why not try this recipe out for yourself? With our detailed instructions, tips, and recommendations, you’ll be able to create the best-smoked salmon you’ve ever tasted. And, if you’re feeling adventurous, try some of our suggested substitutions and variations to make it your own. Trust me, your taste buds will thank you.

In the end, this smoked salmon recipe is not only easy to make and delicious but also a great way to impress your guests or treat yourself to something special. So, go ahead and give it a try, and let us know how it turns out!

Smoked Salmon Recipe

My husband and I manufacture meat smokers and we of course use our own product regularly. We had tried several smoked salmon recipes but this one tasted the best to us. The recipe was given to my husband by a co-worker.

  • 1 cup water
  • 1 cup dry white wine
  • 2 cups soy sauce
  • 1/2 teaspoon Tabasco sauce
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1/3 cup sugar
  • 1/4 cup non-iodized salt
  • 3 -4 lbs salmon fillets (with skin)
  1. In a large bowl, mix all brine ingredients thoroughly.
  2. In a large, deep pan combine whole salmon fillets with the brine mixture to soak over night, keeping refrigerated.
  3. Rinse thoroughly after brining.
  4. Pat dry with a paper towel and allow to air dry for at least one hour prior to smoking.
  5. Lay salmon fillets on smoker rack skin side down.
  6. Cook in smoker at 165°F for 3-5 hours.
  7. Cooking time will depend on the thickness of your fillets.
< 4 Hours, Camping, Healthy, Lunch, Trout

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