Smoked Salmon Recipe How To More

One of the best delicacies in the world is smoked fish! Since it’s so widely available in stores we often buy it, but got an outdoor smoker? You can make your own at home. Now that we have a smoker, we’ve spent a while honing this method. Here’s our best smoked salmon recipe for tender, buttery fish with a rich, smoky flavor that is undeniably irresistible. Here’s how to smoke salmon, and 10 smoked salmon recipes for how to use it in dips, pasta, salads, and more.

Equipment and ingredients for smoked salmon

It might sound daunting, but it’s simple to make your own smoked salmon at home. You’ll need an outdoor smoker, but other than that there’s no special equipment required. The ingredient list is short, and the method is hands-off. Here’s what you’ll need to smoke salmon:

Outdoor smoker of any brand Smoking chunks or chips: We like to use a combination of cherry and hickory wood. Salmon fillets, skin on: Use wild caught if possible (we used sockeye). Brown sugar Onion powder Garlic powder Kosher salt

How to smoke salmon

Smoked salmon is simple: the most important thing you’ll need for this recipe is time. You’ll need to prepare the salmon the day before smoking using a process called dry brining. Dry brining is salting and resting food before cooking it, which makes for deeply seasoned, juicy salmon without diluting the flavor, which can happen with a wet brine or marinade. Here’s how to smoke salmon:

Tips on outdoor smokers and pellets

Any outdoor smoker is suitable for this recipe. Keep in mind that the timing can vary based on the thickness of the salmon fillet and the specific smoker. We use a temperature-controlled smoker from Masterbuilt, which is very easy to use. This recipe works for Traeger smokers or any other brand, including both manual and automatic smokers. Feel free to explore different woods to find your favorite flavor. A lighter fruit wood is a popular choice for salmon, but we favor a slightly more robust flavor with a mix of cherry and hickory. For a consistent smoke throughout the cooking process, it’s helpful to layer chunks of wood with charcoal in the smoker.

Why it’s better homemade

Smoked salmon from the store can be incredibly delicious, and we’ve found some great brands. However, homemade salmon is like taking it 10 steps up. The flavor is beautifully intense, and you can vary the flavors depending on the wood you use. You can also vary the seasonings according to your liking. You’ll find when you serve it, no one will be able to resist this smoked salmon! It did not last long at our house.

Hot smoked vs cold smoked (lox)

What’s the difference between hot smoked and cold smoked salmon? Hot smoking flavors the salmon and cooks it at the same time, whereas cold smoking imparts flavors without fully cooking it. Cold smoked salmon is typically cooked at 90°F. Cold smoked salmon (lox) has a buttery, smooth texture, whereas hot smoked salmon is flaky and cooked through. This smoked salmon recipe is for hot smoked salmon, so it has a flaky, meaty texture. You can use it in all the same ways as you would cold smoked salmon or lox, but it doesn’t have the classic shine or buttery texture.

Flavor variations

There are lots of ways to vary this smoked salmon recipe. You can use lighter smoking chips like apple or cherry to have a more subtle flavor. We’ve tried this recipe with simple salt and pepper and it tastes great too! But to us, the brown sugar is essential for bringing out the earthy flavor of this fish.

Storage info

How to store homemade smoked salmon? Place it in a sealed container or plastic bag and refrigerate it for up to 10 days. You can also freeze it for up to 1 month (we haven’t tested this, because it gets eaten too quickly in our house!).

10 smoked salmon recipes

Smoked salmon is perfect for eating on its own: it works for breakfast, lunch, snack or dinner! But it’s extra delicious incorporated into recipes. Here are our top smoked salmon recipes to use up leftovers: