Smoked Salmon

The deep, smoky flavor of this Traeger-style smoked salmon comes from a quick brown sugar and dill brine and a slow, gentle smoke. The result? A perfectly seasoned, tender fillet that flakes beautifully and delivers bold flavor in every bite.

This dish is as versatile as it is delicious enjoy it hot off the smoker with smoked green beans and potatoes, or save the leftovers for a decadent smoked salmon dip. It’s a crowd-pleasing recipe that feels fancy but is surprisingly simple to prepare, even for first-time smokers.

Full Recipe:

Ingredients:

• 1.5 pounds fresh wild-caught salmon fillet

• 1–2 tablespoons brown sugar

• 1 tablespoon kosher salt

• 1/8 teaspoon ground black pepper

• 1 teaspoon fresh dill, chopped

• 1 teaspoon garlic, minced

Directions:

1. In a small bowl, mix together the brown sugar, kosher salt, black pepper, chopped dill, and minced garlic.

2. Place the salmon (skin side down) on a wire rack set over a sheet pan.

3. Evenly rub the brine mixture over the top of the salmon. No need to rub the skin side.

4. Transfer the tray to the refrigerator, uncovered, and let it sit for 1 hour to cure.

5. Remove from the fridge and gently pat the salmon dry with a paper towel. Do not rinse.

6. Preheat your smoker to 225°F (107°C).

7. Place the salmon (still skin side down) on a piece of foil and transfer it to the smoker.

8. Smoke for 40–60 minutes or until the internal temperature at the thickest part reaches 130–135°F (54–57°C).

9. Remove, let rest for a few minutes, and serve with your favorite smoked veggies or use in dips.

Prep Time: 10 minutes | Cooking Time: 50 minutes | Total Time: 1 hour
Kcal: 310 kcal | Servings: 4 servings

The Art of Smoked Salmon: Elevating a Classic with Simplicity and Smoke

Smoked salmon is one of those rare dishes that feels both indulgent and approachable. With its complex flavor, silky texture, and incredible versatility, it’s no surprise that smoked salmon has transcended its Scandinavian and Indigenous roots to become a global culinary staple. Whether served at a Sunday brunch on a bagel or featured in elegant canapés at a dinner party, this dish strikes a beautiful balance between rustic charm and gourmet appeal.

In this article, we’ll explore the nuances behind a smoked salmon recipe that combines a quick dry brine with brown sugar, garlic, and dill, and utilizes a pellet smoker for a controlled, low-and-slow cook. From the science of smoking to flavor pairings, serving ideas, and expert tips, this is your comprehensive guide to understanding what makes this smoked salmon recipe not only easy to replicate but deeply satisfying every time.

A Tradition Rooted in Preservation

Before refrigeration, smoking fish was a critical preservation technique, used by Native American tribes and Nordic cultures for centuries. Smoking not only extended the shelf life of fish like salmon but also enhanced its flavor through the infusion of natural wood smoke.

Today, although preservation is no longer a necessity, the tradition lives on due to its flavor benefits. What began as a survival technique is now a prized culinary method. Hot smoking, in particular, which is used in this recipe, fully cooks the salmon while infusing it with deep, woodsy flavor that can’t be replicated by other cooking methods.

Hot Smoking vs. Cold Smoking

To appreciate this smoked salmon recipe, it helps to understand the difference between hot and cold smoking.

• Cold smoking involves smoking the salmon at temperatures around 70–90°F, resulting in a texture similar to raw fish, like lox. It requires longer curing and is more delicate to produce safely.

• Hot smoking, on the other hand, is done at higher temperatures (typically around 225°F), fully cooking the salmon while also rendering the fats. The end result is a tender, flakey, and intensely flavorful fish.

This recipe falls into the hot smoking category, which is more accessible to the average home cook and doesn’t require curing for days or specialized refrigeration equipment.

Why a Dry Brine?

Brining is essential for smoked salmon, as it helps to season the fish deeply, firm up the flesh, and improve the overall moisture retention during smoking.

In this recipe, a quick dry brine is used made of kosher salt, a touch of brown sugar, garlic, and fresh dill. The salt draws moisture from the surface of the salmon, which then dissolves the sugar and aromatics into a natural marinade. This process seasons the salmon while lightly curing it and forming what’s known as the pellicle, a tacky surface layer that helps smoke adhere more effectively.

Unlike wet brines, which submerge the fish in a seasoned liquid, dry brines are faster, less messy, and better suited for home kitchens. The result is a subtly sweet, garlicky, herb infused salmon with a beautiful smoky crust.

Pellet Grills and Controlled Smoking

One of the most approachable ways to smoke salmon at home is with a pellet grill, such as a Traeger. These grills offer unparalleled temperature control, consistency, and ease-of-use. Traditional offset smokers or charcoal setups require constant attention, while pellet smokers allow you to “set it and forget it,” ideal for beginners and busy cooks alike.

In this recipe, the smoker is preheated to 225°F and the salmon is smoked until it reaches an internal temperature of 130–135°F. That sweet spot ensures the salmon is fully cooked but not dry, maintaining its signature flaky texture and natural oils.

For added flavor, the type of wood pellets you use can make a big difference. Alder, apple, and cherry woods are particularly well suited to salmon, adding subtle sweetness without overpowering the fish.

Flavor Profile and Pairings

The flavor of this smoked salmon is a harmony of savory, sweet, and herbal notes. The brown sugar doesn’t make it overly sweet it simply balances the saltiness and enriches the caramelization on the surface. The garlic adds a pungent earthiness, while the dill offers a fresh, green brightness that complements the rich oils in the salmon.

This profile lends itself well to a variety of accompaniments. Here are some serving ideas:

• Brunch Board: Serve with bagels, cream cheese, red onion, capers, and cucumber for a deconstructed lox bagel platter.

• Smoked Salmon Dip: Flake leftover salmon and mix with cream cheese, lemon juice, and fresh herbs for a crowd-pleasing appetizer.

• Main Course: Pair with smoked potatoes and grilled green beans for a balanced, smoky dinner.

• Pasta or Grain Bowl: Toss flaked smoked salmon into a pasta salad or quinoa bowl with avocado and a lemon-dill vinaigrette.

• Egg Dishes: Layer atop scrambled eggs or eggs benedict for a brunch twist.

Storage and Leftover Tips

Smoked salmon keeps well, making it ideal for meal prep. Once cooled, store it in an airtight container in the fridge for up to 3 days. It can be enjoyed cold or gently reheated, but avoid microwaving, which may dry it out or intensify the smoky notes too much.

Leftovers also work wonderfully in breakfast hashes, omelets, salads, or even sushi rolls if you’re feeling adventurous.

Troubleshooting and Tips for Success

Even though this is a simple recipe, there are a few key points to ensure you get the best results:

• Temperature matters: Use a digital meat thermometer. Internal temp should hit 130–135°F. Any higher and the salmon may become dry.

• Airflow: Smoking on a wire rack allows for better air circulation. Just make sure it’s elevated and not tightly covered.

• Patience during brining: Don’t skip or shorten the 1-hour brine time. It’s essential for forming the pellicle and locking in flavor.

• Rest after smoking: Let the salmon rest for 5–10 minutes before slicing or serving. This allows juices to redistribute evenly.

Beyond the Recipe: A Gateway to Smoking

This recipe is more than just a method it’s a gateway into the broader world of smoked foods. Once you master salmon, the same technique can be applied to other fish like trout or even shellfish like scallops. You can also experiment with alternative brine ingredients, such as citrus zest, smoked paprika, or maple syrup.

The beauty of this recipe lies in its simplicity and adaptability. It teaches the core concepts of dry brining and controlled smoking without overwhelming the home cook, making it an excellent starting point for anyone new to the smoker lifestyle.

Conclusion:

Smoked salmon is a dish that honors both tradition and modern culinary innovation. By combining timeless methods like dry brining and hot smoking with today’s pellet grill technology, this recipe strikes a perfect balance of flavor, ease, and versatility.

Whether you’re preparing it for a cozy family dinner, prepping meals for the week, or impressing guests at brunch, this smoked salmon will consistently deliver on both taste and texture. Its subtly sweet, smoky, and herbaceous flavor profile ensures it can stand alone as a main dish or elevate other recipes with its richness.

More than just a recipe, it’s an invitation to experiment, savor, and explore the possibilities of smoked cuisine. So light the smoker, trust the process, and get ready to enjoy one of the most satisfying ways to prepare salmon.