Smoking Salmon Fillet Recipes

smoking salmon fillets

After brining salmon it’s important to dry it. This helps a film called a pellicle form on the fish that will help the smoke from your pellet grill better adhere to it.

Combine the ingredients for your dry brine. Place the salmon fillets on a piece of aluminum foil larger than the fish.

Electric Smoker

With an electric smoker, you can easily make delicious smoked meats and vegetables. These smokers come with multiple racks that can accommodate large cuts of meat, like pork butt or a whole brisket. They also work well for smaller pieces, like chicken and beef ribs. You can even smoke specialty items, such as cheese or nuts.

A heating element in the bottom of an electric smoker heats the wood chips, producing smoke that flavors food as it cooks. Some electric smokers have a rheostat, which allows you to set the temperature of your food. The smoker then maintains that temperature, which can help you achieve consistent results.

Electric smokers require less maintenance than other types of smokers, but you still need to clean them. It is important to clean the interior of the smoker and the racks before each use. You should also regularly replace the wood chips in the smoker. This will keep it in good condition and prevent ash from getting into your food.

Smoker Box

The smoker box is a great addition to your gas or charcoal grill and allows you to smoke foods without worrying about how to adjust the heat or add ash. It also saves on the cost of buying and refilling bags of wood chips. Look for a box with an adjustable vent that lets you control the amount of smoke it produces. This will prevent the box from burning through your wood chips too quickly.

Ideally, you should place the smoker box over a dormant burner on your grill. This will ensure that the smoke does not obscure your food as it cooks. The box should be securely fitted to prevent it from falling onto your burner covers or grill grates. It should also have a secure lid and closure system.

Once the smoker box is lit, it will take about 20 minutes for the smoke to spread through the grill. When a steady stream of smoke is visible, you can start smoking your proteins and vegetables.


A traeger is an all-in-one grill, smoker, and roaster that can cook almost anything you can imagine. These wood pellet-fueled grills use indirect heat to cook food, so you don’t have to worry about burning your foods or overcooking them. You can also choose from a variety of different wood pellet flavors, such as hickory for a rich smoky flavor or apple for a mild fruity taste.

Once you set your temperature on the control panel, the grill automatically feeds wood pellets into a fire pit in the bottom of the cooking chamber. Then, the heat from the burning pellets reaches the food, which is then smoked to perfection. The temperature sensors inside the grill monitor the temperature and adjust the pellet feeding rate accordingly. This allows you to spend more time socializing with guests or working on other tasks. However, it is important to keep a supply of pellets on hand to avoid running out during the smoking process.

Sockeye Salmon

Smoking salmon fillets is a delicious and crowd-pleasing recipe that can be used for appetizers, entrees, or even salads. Choose high-quality wild salmon (King, Chinook, or Sockeye) for the best results. It should be firm to the touch and have clear eyes. Avoid fish that has a strong fishy odor or is overly frosted and glazed.

Place the salmon in a large food container and cover it with the saltwater brine. Let it rest in the refrigerator for 24 hours. Remove it from the brine and rinse well. Pat dry with paper towels. Rub the skinless side with dill, black pepper, lemon zest, and mustard powder. Let the salmon rest in a single layer in the refrigerator for 2-4 hours. This allows the pellicle to form, which helps the smoke flavor adhere to the salmon and locks in moisture.

Preheat your smoker to 225 degrees. Brush the salmon with maple syrup or honey. Sprinkle with a light coating of brown sugar for additional sweetness. Smoke the salmon until it reaches an internal temperature of 145 degrees in the thickest part. Use an instant-read thermometer for accuracy.

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