Smoked Salmon

I remember the first time I smoked salmon at home — the kitchen filled with a sweet, woody scent and the fillets came out glossy, tender, and full of smoke flavor. This simple hot-smoked salmon uses a basic dry cure and a low smoker temp so it’s approachable for anyone with a Masterbuilt or similar electric smoker. It’s perfect for brunch boards, salads, or just a weekend project when you want something impressive but not fussy.

Why you’ll love this dish

This smoked salmon recipe strips the process down to essentials: a brown-sugar-and-salt cure, a short chill to firm the flesh, then a low-and-slow smoke until flaky. It’s ideal for home cooks who want restaurant-level flavor without complicated brines or lengthy prep. Make it for a weekend brunch, a holiday appetizer, or to batch-cook protein for weekday meals.

“Balanced smoke, slightly sweet cure, and a flaky finish — this method turned my backyard smoker into my favorite deli.” — a regular at my weekend cookouts

What makes it especially good:

• Minimal ingredients — salt, brown sugar, pepper, salmon, and wood chips.
• Short cure time (2–4 hours) gives flavor and texture without overpowering.
• Flexible: scale easily for a crowd or a single fillet.
• Uses a Masterbuilt-style electric smoker for consistent temp control.

Step-by-step overview

This recipe follows three clear phases:

1. Cure: applying the dry rub and chilling 2–4 hours to firm the fish and develop flavor.
2. Rinse and dry: washing off excess cure to avoid overly salty edges and patting dry so smoke adheres.
3. Smoke: low-temperature smoking at around 200°F (93°C) for 1–2 hours until the internal temp reaches 145°F (63°C) and flakes.

Expect total active time to be short (under 30 minutes), with passive curing and smoking time adding 3–6 hours depending on the thickness of the fillets.

Gather these items

• Salmon fillets (skin trimmed as per the recipe; you can leave the skin on if you prefer stability)
• Salt (kosher salt is easiest to work with)
• Brown sugar (light or dark — dark adds deeper molasses notes)
• Black pepper (freshly ground for the best aroma)
• Smoker — Masterbuilt recommended for steady electric temps (or any smoker capable of holding 200°F / 93°C)
• Wood chips — hickory or applewood are great choices (applewood is milder and slightly sweet; hickory is stronger)

Notes and substitutions:

• Swap brown sugar for maple sugar or reduce for less sweetness.
• Use sea salt or kosher salt; if using fine table salt, reduce the amount by about 25%.
• If you don’t have a Masterbuilt, any smoker or covered grill with a reliable thermometer will work.

Directions to follow

1. Trim and dry the salmon. Remove any remaining skin if you prefer (the recipe recommends trimming skin). Pat the fillets completely dry with paper towels.
2. Make the dry rub. In a bowl, combine salt, brown sugar, and freshly ground black pepper. Mix so the sugar and salt are evenly distributed.
3. Apply the cure. Rub the mixture over both sides of each fillet, pressing lightly so it adheres. Cover and refrigerate.
4. Cure in the fridge. Let the salmon rest in the refrigerator for 2–4 hours. This firms the flesh and seasons it.
5. Rinse and dry. After curing, rinse each fillet under cold water to remove excess cure. Pat thoroughly dry.
6. Preheat the smoker. Bring your Masterbuilt smoker to 200°F (93°C) and prepare wood chips per the manufacturer’s instructions.
7. Load the fillets. Place the salmon directly on the smoker racks, skin-side down if you left the skin on. Add wood chips and close the smoker.
8. Smoke until done. Smoke the salmon for about 1–2 hours. Check the internal temperature — the target is 145°F (63°C). The fish should be opaque and flake easily.
9. Rest and serve. Remove the salmon and let it cool slightly before serving or chilling for later use.

Best ways to enjoy it

Smoked salmon is versatile. Try these serving ideas:

• On a bagel with cream cheese, capers, thinly sliced red onion, and dill.
• Flaked into salads or grain bowls for a smoky protein boost.
• On crostini with crème fraîche, lemon zest, and chives as an appetizer.
• Folded into scrambled eggs or an omelette for a luxurious breakfast.
• Chilled and served on a charcuterie board with pickles, mustard, and rye crackers.

Pair with crisp white wines (Sauvignon Blanc), dry sparkling wine, or a light, citrusy beer for contrast.

How to store & freeze

• Refrigerate: Keep smoked salmon in an airtight container or tightly wrapped. It will stay fresh in the refrigerator for 3–4 days.
• Freeze: For longer storage, tightly wrap portions in plastic wrap and foil or vacuum-seal. Freeze up to 2 months for best quality. Thaw overnight in the fridge before using.
• Reheating: Gently reheat in a low oven (250°F / 120°C) just until warm, or serve cold. Avoid high heat; it will dry the salmon.
• Food safety: Always cool smoked salmon quickly after smoking and refrigerate within two hours. Use a calibrated thermometer to confirm that the internal temp reached 145°F (63°C) during smoking.

Pro chef tips

• Use a thermometer probe to monitor internal temp without opening the smoker too often.
• Pat the fillets bone-dry after rinsing — a dry surface helps form a better smoke pellicle (the tacky surface that holds smoke).
• Thin fillets will smoke faster; estimate 1 hour for thinner pieces and up to 2 hours for thicker cuts.
• If you want more smoke flavor, add more wood chips in small increments rather than flooding the smoker.
• Don’t over-salt. The rinse step removes surface salt; if you skip rinsing, reduce the salt in the cure.

Flavor swaps

• Maple-glazed smoked salmon: brush with a light maple syrup glaze in the last 10 minutes of smoking.
• Pepper-citrus: add lemon zest and a touch of cayenne to the dry rub for brightness and heat.
• Herbed crust: press chopped fresh dill and parsley onto the fillet after curing and drying for an herbal finish.
• Cold-smoked/lox style: This recipe is hot-smoked. For traditional lox (cold-smoked), you’ll need a proper cold smoker and food-safety precautions — not covered here.

Helpful answers

Q: How long does the whole process take?
A: Active prep is about 15–30 minutes. Add 2–4 hours for curing and 1–2 hours for smoking. Plan for 4–6 hours total, mostly hands-off.

Q: Can I use frozen salmon?
A: Yes — fully thaw it in the refrigerator before starting. Pat dry and proceed with the cure as written.

Q: Is this safe to eat when smoked?
A: This recipe is a hot-smoked method. Smoke until the internal temperature reaches 145°F (63°C) to meet USDA guidance for fish safety. Rinse after curing to avoid overly salty edges.

Q: Can I cold-smoke with this cure to make lox?
A: Cold-smoking requires keeping fish below 80°F (27°C) during the smoking process and typically longer curing and specialized equipment. This recipe describes hot smoking; follow cold-smoking-specific guides and safety steps if you want lox.

Q: What wood chips should I choose?
A: Applewood gives a milder, fruitier smoke; hickory provides a stronger, classic smoke. Use lighter wood for delicate salmon if you’re new to smoking.

Conclusion

If you want a straightforward, reliable way to make smoky, flaky salmon at home, this dry-cure-and-hot-smoke method is a great place to start. For extra background on smoking techniques and alternative approaches, see this in-depth guide: How to Smoke Salmon – Smoked Salmon Recipe | Hank Shaw. For another take focused on dry-brined salmon in pellet grills, this Traeger tutorial is a good companion resource: Traeger Smoked Salmon – Easy Dry Brined Salmon.

Enjoy the process — smoking salmon is part technique, part patience, and the result is worth the wait.

Hot Smoked Salmon

A simple, flavorful recipe for hot smoked salmon that uses a basic dry cure and low smoking temperature for tender, flaky results.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 2 hours hrs

Total Time 4 hours hrs

Servings: 4 servings

Course: Appetizer, Brunch, Main Course

Cuisine: American, Seafood

Calories: 220

Ingredients Method Notes

Ingredients

  

For the cure

• 1 cup Brown sugar Light or dark — dark adds deeper molasses notes
• 1 tablespoon Kosher salt Easy to work with; if using fine table salt, reduce amount by about 25%
• 1 teaspoon Black pepper Freshly ground for the best aroma

Main ingredients

• 1 pound Salmon fillets Skin trimmed as per the recipe; skin can be left on for stability
• 1 cup Wood chips Hickory or applewood recommended; applewood is milder and slightly sweet

Method

 

Preparation

1. Trim and dry the salmon. Remove any remaining skin if preferred. Pat the fillets completely dry with paper towels.
2. Make the dry rub by combining salt, brown sugar, and freshly ground black pepper in a bowl. Mix until evenly distributed.
3. Rub the mixture over both sides of each fillet, pressing lightly so it adheres. Cover and refrigerate to cure for 2–4 hours.

Cooking

1. After curing, rinse each fillet under cold water to remove excess cure. Pat thoroughly dry.
2. Preheat the smoker to 200°F (93°C) and prepare wood chips according to manufacturer's instructions.
3. Load the salmon fillets directly onto the smoker racks, skin-side down if applicable. Add wood chips and close the smoker.
4. Smoke the salmon for about 1–2 hours. Check internal temperature, targeting 145°F (63°C). The fish should be opaque and flake easily.
5. Remove the salmon and let it cool slightly before serving or chilling for later use.

Notes

Smoked salmon is versatile; try it on bagels, in salads, on crostini, or in scrambled eggs. Refrigerate in an airtight container for 3–4 days or freeze up to 2 months. Cool quickly after smoking and refrigerate within two hours for food safety.