Brown Sugar Smoked Salmon

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

I think a lot of people are intimidated by smoking meat, even easier cuts like smoked salmon. I totally get it! Most barbecue shows are focused on following barbecue teams around. These teams work around the clock to get big cuts of meat prepared for competition, and it seems complicated. To be fair, when you’re smoking big cuts of meat for 12+ hours and having to rearrange your sleep schedule, it is complicated!

Even if smoking salmon intimidates you, I promise that this hot-smoked salmon recipe 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. After your first time trying it, you’ll feel like a pro!

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

– Susan D.

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 salmon, or chicken!

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

I buy about two pounds of fresh salmon on Friday when I hit the grocery store. Sometime on Saturday or Sunday afternoon, my husband and I spend about two hours smoking the salmon filet.

This smoked salmon is so versatile! It’s fantastic on bagels with cream cheese or on a charcuterie board. I also love to use smoked salmon as an easy protein for weekday lunch! Add to pasta, leftover rice or salad. The sky is the limit!

“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

Smoked Salmon Rub

I have experimented with seasonings for this smoked salmon recipe. I decided that I wanted a simple smoked fish. So, that required a simple smoked salmon rub!

When you have a smoked salmon rub that hits all the right notes it is absolute perfection! 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. Then, let it dry brine in the refrigerator for about an hour.

If not, no worries! Just rub the spices on and throw it on the smoker!

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

“My favorite smoked salmon recipe!”

– Marty

“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

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 hotter temperature for smaller, lean cuts, rather than the “low and slow” method used for large cuts of meat.

For salmon, I recommend maintaining your smoker at a temperature of 250-275 degrees Fahrenheit, and smoking the salmon for about one hour. 

Also, you will need an Instant Read Meat Thermometer to check if the salmon is done.

What type of salmon should I use?

Anytime it’s possible, I recommend using wild-caught salmon.

The variety of salmon matters less. We have used king salmon, sockeye salmon and Coho salmon with wonderful results!

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, smoked salmon can generally be considered healthy. It is a lean source of protein, a good source of calcium, iron and vitamins. It’s also filled with omega-3 fatty acid. 

How Long does Smoked Fish Last?

Your homemade smoked salmon should keep for up to a week in your refrigerator. If sealed in a vacuum sealed bag with air removed, store for up to 3 weeks in the refrigerator.

You can freeze your smoked salmon for up to nine months.

Side Dishes for Smoked Salmon

We eat smoked salmon 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 Hasselback Potatoes!

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

Serving Suggestions

We like to eat our smoked salmon as a main course with a veggie and starch side. You can also use your smoked salmon in tacos, or on top of salads!

Salmon on the smoker also makes a beautiful addition to a charcuterie board or snack spread!

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

Or, you can try my other recipe on the smoker, this Whole Smoked Turkey!