How to Make Smoked Salmon

overhead shot of two pieces of smoked salmon garnished with fresh thyme

5 from 1 vote

Delicious flaky and moist smoked salmon is easy to make! This is a super simple recipe, but you can add any seasonings you like!

Course Fish and Seafood

Cuisine American

Keyword hot smoked, salmon, smoked, smoker, smoking

Prep Time 5

Cook Time 30

Total Time 35

Servings serving

Calories 117kcal

Author Robin Donovan

Ingredients

1 pound Salmon fillets as much or as little as you want!
1 teaspoon Kosher salt use 1 teaspoon per pound of salmon

Instructions

To smoke the salmon, prepare your smoker with alder, cherry or apple smoker chips. Get you smoker to 250°F.
Wrap a board in aluminum foil and spray the foil with oil.
Place salmon on the board and season with the salt.
Set the salmon in the smoker to smoke for 30 minutes, or until the
internal temperature reaches 140°F.
Remove the salmon from the smoker and let for 5 minutes before.

Notes

1. Smoked salmon will keep in the refrigerator, wrapped in plastic wrap or in an airtight container, for up to a week.

2. You can freeze your smoked salmon for up to 6 months, just be sure to wrap it tightly in plastic wrap and then store it in an airtight storage container or in a resealable plastic bag.

Nutrition