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Smoking Salmon

Smoking Salmon

By: Larry's Catch 4.8(29 reviews)

Learn how to smoke wild sockeye salmon perfectly with gentle heat and clean smoke for tender, flaky texture and rich, natural flavour every time.

TIME
TIME
1.5 hrs
SERVINGS
SERVINGS
2 pl
DIFFICULTY
DIFFICULTY
Intermediate
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Ingredients & Materials

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  • Wild Sockeye Salmon
  • Neutral oil or olive oil
  • Sea salt
  • Fresh cracked black pepper
  • Optional: lemon slices
  • Optional: fresh herbs (dill, parsley, or chives)
  • Smoker (pellet grill, charcoal smoker, electric smoker, or grill set for indirect heat)
  • Mild wood chips or pellets (alder, apple, cherry, or maple)
  • Instant-read thermometer
  • Paper towels
  • Tongs or fish spatula

Instructions

  1. Pat salmon fillets completely dry with paper towels.
  2. Lightly coat with oil and season with salt and pepper.
  3. Preheat smoker to 180–225°F (82–107°C).
  4. Use mild wood such as alder, apple, cherry, or maple.
  5. Place salmon skin-side down on smoker grates.
  6. Smoke gently for 45–90 minutes depending on thickness.
  7. Monitor internal temperature and remove at 120–125°F (49–52°C).
  8. Allow salmon to rest briefly; residual heat will finish cooking.
  9. Optional: finish with lemon juice, herbs, or a light brush of butter.

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