You won’t believe how easy it is to make salmon on the smoker! This Brown Sugar Smoked Salmon only has 6 ingredients and is ready in less than two hours!
I think a lot of people are intimidated by smoking meat, even easy cuts like smoked salmon. I totally get it! Most barbecue shows are focused on following barbecue teams around. These teams work around the clock to get big cuts of meat prepared for competition, and it seems complicated. To be fair, it is!
Even if smoking salmon intimidates you, I promise that this hot-smoked salmon is totally do-able! Making salmon on the smoker is one of the easiest ways to cut your teeth on using your smoker. It’s such a quick and easy process!
“Have made this Salmon recipe a few times comes out awesome every time. I definitely recommend this so good. It really does take only one hour in the smoker and 145 is a perfect temperature to take it off.”
– Susan D., Blog Comment
When I first started experimenting with smoking meat, he did all of the traditional cuts. Mostly pork shoulder, brisket and ribs.
The more skilled I’ve become at using the smoker, the more I lean towards cuts that don’t take all day. Like salmon!
Learning how to smoke salmon is a breeze. This hot smoked salmon recipe has become a favorite for us, and we eat it almost weekly at this point.
“We made the salmon and it was perfect! We smoked it at 225 for an hour and then down to “smoke only” for 20-30 minutes and they were perfect, juicy, tender and full of flavor! We doubled the sugar and seasonings, and it was delicious.”
Shana on Instagram
I buy about two pounds of fresh salmon on Friday, and then my husband spends about two hours smoking it over the weekend. When you have a smoked salmon rub that hits all the right notes it is absolute perfection!
I love to eat this Brown Sugar Smoked Salmon all throughout the work week. It’s fantastic on bagels with cream cheese. Or, as an easy protein-filled lunch for work!
“My favorite smoked salmon recipe!”
– Marty S, Facebook User
I have experimented with seasonings for this smoked salmon recipe. I decided that I wanted a simple smoked fish. So, that required a simple smoked salmon rub! A bit of salt and pepper, some dill, and brown sugar are all you need.
If you have the time, rub this mixture on top of the salmon. Then, let it dry brine in the refrigerator for about an hour. If not, no worries! Just rub the spices on and throw it on the smoker!
We use a classic bullet-style smoker, the Smokey Mountain. It has lasted us which has lasted us almost 15 years, and is still going strong! However, this recipe will work fine on your electric smoker or pellet smoker. Use what you have!
We eat salmon almost every week! When cooked perfectly with a great dry rub, the smoked flavor is such a treat.I love to serve it with cream cheese for breakfast or include it in salmon pasta.
“Outstanding! The easiest Salmon recipe I have ever done and it was a huge hit with our family. We ate it warm and it was sooo good. I did add a few slices of lemon on top of the salmon when smoking and it added a nice citrus taste along with the brown sugar flavor. Served with asparagus, rice cauliflower and tzatziki sauce, it was one of the best meals we ate in a very long time!”
Soraya
How Long to Smoke Salmon
Your goal is to get the salmon to an internal temperature of about 145 degrees Fahrenheit.
If you’ve smoked meat before, you know that you are in complete control of how long your smoking session is! I prefer a hotter temperature for smaller, leaner cuts, rather than the “low and slow” method used for large cuts of meat.
For salmon, I recommend maintaining your smoker at a temperature of 250-275 degrees Fahrenheit, and smoking the salmon for about one hour.
Also, you will need an Instant Read Meat Thermometer to check if the salmon is done.
What type of salmon should I use?
Anytime it’s possible, I recommend using wild-caught salmon.
The variety of salmon matters less. We have used king salmon, sockeye salmon and Coho salmon with wonderful results!
Is smoked salmon healthy?
I think we all know that the term “healthy” is relative these days, with dietary trends running to the extremes.
But yes, smoked salmon can generally be considered healthy. It is a lean source of protein, a good source of calcium, iron and vitamins. It’s also filled with omega-3 fatty acid.
How Long does Smoked Fish Last?
Your homemade smoked salmon should keep for up to a week in your refrigerator. If sealed in a vacuum sealed bag with air removed, store for up to 3 weeks in the refrigerator.
You can freeze your smoked salmon for up to nine months.
Side Dishes for Smoked Salmon
We eat smoked salmon so often, I put together a list of The 15 Best Side Dishes for Smoked Salmon to help you find the perfect side dish.
Serving Suggestions
We like to eat our smoked salmon as a main course with a veggie and starch side. You can also use your smoked salmon in tacos, or on top of salads!
Salmon on the smoker also makes a beautiful addition to a charcuterie board or snack spread!
I hope that you enjoy this recipe, it is truly one of our favorites. Let me know in the comments!
Brown Sugar Smoked Salmon
Yield: 4-5 servings
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
You won't believe how easy this Brown Sugar Smoked Salmon is! The rub is absolute perfection. It's ready in less than two hours with just five simple ingredients and your smoker!
Ingredients
- 2 pounds fresh skin-on salmon
For the smoked salmon rub:
- 2 tablespoons brown sugar
- 1 teaspoon dill weed, dried
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Heat smoker to 250-275 degrees Fahrenheit.
- Combine salt, pepper, dill and brown sugar to form the rub. Pat gently onto top of the flesh side of the raw salmon.
- (Optional) If time allows, place salmon in refrigerator to dry brine for about an hour.
- Smoke salmon directly on the grates of the smoker for one hour until it hits 145 degrees Fahrenheit.
Notes
- I prefer to use pecan, oak, or cherry wood when smoking salmon. Choose wood with subtle flavor.
- I think this salmon is best served cold or at room temperature.
- For the rub, use dill WEED (the green leaves), not dill seed. Dill seed will likely be too overpowering of a flavor.
Nutrition Information
Yield 6
Amount Per ServingCalories 195
Did you make this recipe?
Please leave a comment on the blog or share a photo on Instagram
Or, you can try my other recipe on the smoker, thisWhole Smoked Turkey!
