You won’t believe how easy it is to make salmon on the smoker! This easy recipe for smoked salmon only has 6 ingredients and is ready in less than two hours.

You won’t believe how easy it is to make salmon on the smoker! This simple recipe for smoked salmon only has 6 ingredients and is ready in less than two hours. If you’re hesitant about smoking meat, even easier cuts like smoked salmon, don’t be intimidated! Most barbecue shows focus on competition-level preparation, but hot smoking salmon is a breeze and a great way to build confidence using your smoker.

When I first started experimenting with smoking meat, I did all of the traditional cuts. Mostly pork shoulder, brisket and ribs. The more skilled I’ve become at using the smoker, the more I lean towards cuts that don’t take all day. Like this smoked salmon or chicken!

Learning how to hot smoke salmon is a breeze. This recipe has become a favorite for us, and we eat it almost weekly at this point!

a photo of salmon filets on aluminum foil

Even if using the smoker intimidates you, I promise that hot smoking salmon is totally do-able! Making salmon on the smoker is one of the easiest ways to build confidence about using your smoker. It’s such a quick and easy process, and hard to mess up. After your first time trying my salmon recipe in the smoker, you’ll start to feel like a pro!

“Have made this salmon recipe a few times, comes out awesome every time. I definitely recommend this, so good. I really does take only one hour in the smoker and 145 is a perfect temperature to take it off.” – Susan D.

Brown Sugar Smoked Salmon - Easy Smoked Salmon Rub - Dry Brine Salmon

I experimented with seasonings for this easy recipe for quite some time! I ultimately decided that I wanted a simple seasoning for the smoked fish, and I really think I nailed it with this one. When you have a rub that hits all the right notes, it makes the meat sing! A bit of salt and pepper, some dill, and brown sugar are all you need for this easy smoked salmon recipe.

If you have the time, rub the spice mixture on top of the salmon about an hour before you plan to smoke it. This will allow time for a bit of dry brining in the salty rub. If not, no worries! Just rub the spices on and throw it right on the smoker.

a photo of a salmon filet on grates

Equipment Needed for Smoked Salmon

We use a classic bullet-style smoker, the Weber Smokey Mountain. It has lasted us which has lasted us almost 15 years and is still going strong! However, this salmon recipe will work fine on your electric smoker or Traeger smoker (pellet smoker).

If you can maintain the low temperature, you can even make this salmon on your grill over indirect heat. Add wood chunks in the smoker box to add smoke flavor.

Remember, smoking as a cooking technique is equal parts about the smoky flavor from the smoldering woodchips, and the low temperature it cooks at! It’s okay to get a little creative so you can use the equipment you already have.

Smoked Salmon Recipe Substitutions

Like any good recipe, this one has plenty of substitutions! Here are a few suggestions:

  • I used regular table salt for the rub, but you can substitute kosher salt if you like. 
  • Instead of salmon, try steelhead trout! It’s very similar.
  • Substitute maple syrup for the brown sugar in the rub. 
  • Add a teaspoon of garlic powder to the rub, because garlic makes everything better!

“We made the salmon, and it was perfect! We smoked it at 225 for an hour and then down to “smoke only” for 20-30 minutes and they were perfect, juicy, tender and full of flavor! We doubled the sugar and seasonings, and it was delicious.” – Shana

Brown Sugar Smoked Salmon - Easy Smoked Salmon Rub - Dry Brine Salmon

Frequently Asked Questions

  1. How Long to Smoke Salmon: Your goal is to get the salmon to an internal temperature of about 145 degrees Fahrenheit. If you’ve smoked meat before, you know that you are in complete control of how long your smoking session is! I prefer a higher temperature for smaller, lean cuts, rather than the lower temperature, slower method used for large cuts of meat like smoked pulled pork. For salmon, I recommend maintaining your smoker at a temperature of 250-275 degrees Fahrenheit and smoking the salmon for about one hour. The size of your salmon filets will determine your final smoke time, but it should be about an hour! 
  2. What type of salmon should I use? Anytime it’s possible, I recommend using wild-caught salmon, but farm-raised salmon is just fine if that’s what you have. The variety of salmon matters less. We have used king salmon, Atlantic salmon, sockeye salmon and Coho salmon with wonderful results!
  3. Is smoked salmon healthy? I think we all know that the term “healthy” is relative these days, with dietary trends running to the extremes. But yes, salmon can generally be considered healthy. It is a lean source of protein, a good source of calcium, iron and vitamins. It also has high fat content, the good kind! It’s packed with omega-3 fatty acid. Wild salmon is especially full of helpful nutrients!
  4. What should I serve with this salmon? We eat this recipe so often, I put together a list of the 15 Best Side Dishes for Smoked Salmon to help you find the perfect side dish. If you want to use your smoker to make the sides as well, I recommend my Smoked Corn on the Cob, Smoked Mac and Cheese or Smoked Potatoes!
  5. What type of wood chips should I use? I prefer to use pecan, oak, apple or cherry wood when smoking salmon. For fish, I prefer wood chips with lighter, more subtle flavor, but hickory or mesquite wood can work in a pinch!
Brown Sugar Smoked Salmon - Easy Smoked Salmon Rub - Dry Brine Salmon

“Outstanding! The easiest Salmon recipe I have ever done, and it was a huge hit with our family. We ate it warm, and it was sooo good. I did add a few slices of lemon on top of the salmon when smoking and it added a nice citrus taste along with the brown sugar flavor. Served with asparagus, rice cauliflower and tzatziki sauce, it was one of the best meals we ate in a very long time!”

-Soraya

Serving Suggestions for Smoked Salmon

I like to eat our smoked salmon as a main course with a veggie like brussels sprouts! You can also use it in tacos or on top of salads!

Use leftover salmon with cream cheese and bagels, in an omelet, quiche or in a salmon dip. Making salmon on the smoker also gives you a beautiful thing to add to your charcuterie board or snack spread! The flaky texture and sweet and savory flavors are always a hit.

If you’re planning to serve this easy salmon as an appetizer, I recommend trying out my Smoked Jalapeno Poppers or Smoked Buffalo Chicken Dip. They are both divine!

a photo of a salmon filet in the smoker

How Long does Smoked Fish Last? Saving Leftover Smoked Salmon

Your homemade smoked salmon should keep for up to a week in your refrigerator in an airtight container. 

If your leftover salmon is sealed in a vacuum sealed bag with air totally removed, it should be able to keep for up to 3 weeks in the refrigerator. You can also freeze the cooked salmon for up to nine months.

a photo of two salmon filets on the smoker

I hope that you enjoy this recipe, it is truly one of my favorites. Let me know in the comments! 

a photo of a salmon filet on grates

Brown Sugar Smoked Salmon

You won't believe how easy this Brown Sugar Smoked Salmon is! The rub is absolute perfection. It's ready in less than two hours with just five simple ingredients and your smoker!
4.79 from 356 ratings

Ingredients
 

  • 2 pounds fresh salmon, skin-on

For the smoked salmon rub (dry rub):

  • 2 tablespoons brown sugar
  • 1 teaspoon dill weed, dried
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Instructions
 

  • Heat smoker to 250-275 degrees Fahrenheit.
  • In a small bowl, combine salt, pepper, dill and brown sugar to form the rub. Pat the salmon fillet dry with a paper towel.
  • Pat the seasoning mix onto the surface of the fish, focusing on the flesh side of the raw salmon.
  • (Optional) If time allows, place salmon in refrigerator to dry brine for about an hour, covered with plastic wrap.
  • Smoke salmon skin side down, directly on the wire rack of the smoker for one hour or until the salmon hits 145 degrees Fahrenheit using an instant read thermometer.
  • When it reaches an internal temperature of 145 degrees Fahrenheit, pull the salmon from the smoker and allow it to rest on a cooling rack for 5-10 minutes before serving.

Notes

  • I prefer to use pecan, oak, apple or cherry wood when smoking salmon. Choose wood with subtle flavor.
  • I think this salmon is best served cold or at room temperature.
  • For the rub, use dill WEED (the green leaves), not dill seed. Dill seed will likely be too overpowering of a flavor. You can absolutely substitute fresh dill if that is what you have.
  • I have had several people report that they DOUBLED the rub quantities, and it turned out great, kind of like salmon candy! 🙂 
Serving: 1, Calories: 346kcal, Carbohydrates: 6g, Protein: 45g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 5g, Cholesterol: 125mg, Sodium: 683mg, Potassium: 1126mg, Fiber: 0.1g, Sugar: 6g, Vitamin A: 95IU, Vitamin C: 0.02mg, Calcium: 35mg, Iron: 2mg
Did you make this recipe?Please leave a review or share a photo on Instagram.

For your next steps in learning to use your smoker, try making turkey! I have a tutorial on how to smoke a whole turkey or try a quicker, easier recipe for a smaller crowd with my smoked turkey breast recipe.

Brown Sugar Smoked Salmon - Easy Smoked Salmon Rub - Dry Brine Salmon