How to Smoke Salmon at Home | Easy Step-by-Step Guide

salmon fillet

🥗Healthier: trout

💰Cheaper: mackerel

Mackerel is often less expensive and still offers a rich flavor.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta

Greek yogurt provides a healthier option with similar creaminess.

Brush the salmon fillet with olive oil, covering the meat side completely.

Sprinkle kosher salt over the salmon fillet.

Add freshly cracked black pepper on top of the salmon.

Sprinkle brown sugar evenly over the salmon.

Grate the zest of a whole lemon onto the salmon and massage it in for even coverage.

Prepare the smoker using post oak wood, running it at 225°F.

Place the salmon skin side down and meat side up in the smoker.

Smoke the salmon for 45 minutes to 1.5 hours, checking the internal temperature aiming for 140°F.

After about 25 minutes, check the internal temperature using a thermometer.

Prepare the glaze by combining 1/2 cup maple syrup, 2 tablespoons stone ground mustard, a splash of apple cider vinegar, and a couple pinches of red pepper flakes in a saucepan.

Heat the glaze on medium until it simmers, then juice half a lemon into the mixture and reduce to low heat.

Brush the glaze onto the salmon for the last 10 minutes of cooking.

Check the salmon's internal temperature again, ensuring it reaches 140°F before removing from the smoker.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens