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!
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!
Ingredients
- 2 pounds fresh skin-on salmon
For the smoked salmon rub:
- 2 tablespoons brown sugar
- 1 teaspoon dill weed, dried
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Heat smoker to 250-275 degrees Fahrenheit.
- Combine salt, pepper, dill and brown sugar to form the rub. Pat gently onto top of the flesh side of the raw salmon.
- (Optional) If time allows, place salmon in refrigerator to dry brine for about an hour.
- Smoke salmon directly on the grates of the smoker for one hour or until the salmon hits 145 degrees Fahrenheit using an instant read thermometer.
Notes
- I prefer to use pecan, oak, 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.
Nutrition Information
Yield 6Amount Per Serving Calories 195
Or, you can try my other recipe on the smoker, this Whole Smoked Turkey!
Oh yeahhhh that looks so good!
I love salmon! I’ll have to try this preparation this weekend!
We have an electric smoker, but we haven’t smoked salmon in it yet. 🙂 Definitely going to try this soon! It looks delicious.
I’ve never smoked salmon before, but these photos have me CRAVING it!!!
We were so into smoked salmon when we were younger and the brown sugar sounds like a wonderful twist.
Now this is something that we would LOVE. I’m always looking for new ways to fix and serve salmon!
This sounds incredible! I rarely make fish at home, but you’ve totally inspired me!
Pingback: The Best Grilled Cod Recipe - Blackberry Babe
Made this tonight. So good.
This smoked salmon is truly one of my favorite recipes! I’m glad you loved it, thanks for letting me know!
What kind of dill did you use? Dill weed, dill seed? Some other form of dill? I used dill seed last time and it seemed overpowering
Hi! Dried dill weed is what we use. Dill seed would be a much stronger flavor. Thanks for asking this question- good clarifier! I will update the ingredient list.
@Peter, what subs for dill weed?
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 145 is a perfect temperature to take it off.
Pingback: Whole 30 Jerk Salmon with Mango Salsa - Blackberry Babe
Made this today and it was awesome! Had a happy accident where I used a tbsp of dill instead of a tsp. Was excellent! Also applewood works nicely as well.
That does sound like a happy accident! Thanks for the suggestion on apple wood, too! I think any fruit food would be good!
Pingback: Salmon Meunière - Blackberry Babe
Pingback: 16 Recipes That Will Convince You To Buy A Smoker - Recipes Worth Repeating
This looks like such an easy weeknight dish. I just ordered a box of wild salmon (from this place, if anybody is interested: https://lummiislandwild.com/product-category/wild-salmon/), so I think this’ll be the first meal I make with it. Thanks for sharing!
This looks so delicious! I’ve been looking for recipes that are a bit simpler; recently, I got a delivery of wild salmon from Lummi Island Wild, and the taste/texture is just so nice that I never want to overpower it! I’ll be trying this over the weekend. Thank you!
(Also, if anyone is interested in trying, here’s where I bought: https://lummiislandwild.com/product-category/wild-salmon/)
Pingback: Smoked Grapes with Goat Cheese Fondue - Easy Appetizer Recipe
Pingback: The Best Salmon Smoked Recipes - Best Recipes Ideas and Collections
Pingback: Perfect Smoked Chicken Rub - Recipe by Blackberry Babe
Pingback: The Creamiest Smoked Mac and Cheese - Delicious Side Dish Recipe
Pingback: Honey Mustard Double Smoked Ham - Recipe by Blackberry Babe
Pingback: Smoked Pulled Pork - Perfect Every Time! - Recipe by Blackberry Babe
we tried the brown sugar smoked salmon tonight, awesome this one is a keeper
Pingback: Smoked Chicken Breast - Recipe by Blackberry Babe
Should I use foil for my salmon when I smoke it
Hey Craig! You don’t have to. I will if I’m smoking smaller individual sized filets, but if I have a whole side of salmon I will place it directly on.
The brown sugar smoked salmon is delicious and easy to prepare. My only problem is never having enough Salmon. I have made this recipe a number of times and experimented a little bit with more Brown sugar and adding clover honey from Wyoming and I love it. Has anyone ever smoked trout? I buy my salmon at Sam’s and the trout next to it looks just like salmon and i was wondering how good it is smoked.
Hey Russell! I’m so glad you like this salmon recipe. It’s one of our favorites! I am guessing that it is steelhead trout that you are seeing at Sam’s. If so, it is definitely a good substitute for salmon. It tastes and cooks up very similar. We have smoked it before with no issues!
Pingback: Essential Masterbuilt Smoker Recipes for Every Backyard Pit Master - Simply Meat Smoking
We love this smoked salmon and have made it a few times. We are thinking to trying it chicken for my non fish eaters. What are your thoughts and recommendations?
Hey Pat! So glad you love this smoked salmon!
I think this rub would be good on chicken, but we haven’t tried it. I’ll put it on the list to try the next time we fire up the smoker!
I know for sure that this rub is super good on chicken. This is what we usually use! https://blackberrybabe.com/2020/03/19/perfect-smoked-chicken-rub/
Pingback: Smoked Salmon Dip Recipe (VIDEO) - A Spicy Perspective
I’ve tried a few of your recipes, and this is one of my favorites next to your herb crusted salmon(which is my number 1). The only reason people think I’m an amazing cook is because I use amazing recipes, I can always count on one of yours to be a crowd pleaser!
John, you made my day. Thank you for taking the time to leave me a note. I’m so glad I can help you convince folks you’re an awesome cook! It sounds like you are. 🙂
Pingback: Recipes That Will Convince You To Buy A Smoker - Javed 786
Amazing! And so easy. Cooked it for dinner and ate it got off the smoker. Brought to a temp of around 130-135. Perfect! This will be my go to for salmon now. The rub was so easy and delicious.
Cassie, so glad you loved it! 🙂
This recipe was the maiden voyage for our new smoker and it was DELICIOUS! I will definitely make it again (although I may reduce the salt a bit!).
This makes me so happy! And yes, you can absolutely reduce the salt and still have a delicious rub. Congrats on the new smoker!
I have made your recipe twice and we love it trying it a fresh salmon we got yesterday at salmon river can’t weight to have it tonight
Ken, you made my day. I hope it turns out just as good this time! 🙂
I have used this recipe many times and everyone who tries it loves it. It’s the right balance of sweetness, saltiness and pepper. The recipe and process might look simple, but it’s sooo good! If you haven’t tried it, jump on this recipe now!
Alex, you made my day! So glad you enjoyed this recipe.
This rub adds a sweet mix of brown sugar, dill, salt, and pepper to the fresh salmon. It makes the flavors even better, truly tasty!
So glad you enjoyed it! I really love the rub too.
Made this last night and I loved it so much! I had to save this recipe, I just know I’ll be making it again!