Larry’s Catch
Printable Recipe
Larry's Catch | Feb 18, 2026

Smoking Salmon

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



Servings 2 pl
Cook 1.5 hrs
Difficulty Intermediate

Ingredients

  • 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.
Source: https://larryscatch.com/blogs/recipes-3/smoking-salmon
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