Smoked Salmon

Name: Smoked Salmon
Total time: 90 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 2 - to 3- pound center-cut side of salmon (skin-on with pin bones removed*); 1 ½ tablespoons Dijon mustard (or additional honey); 1 ½ tablespoon honey (or maple syrup); 1 tablespoon paprika; 1 ½ teaspoons kosher salt (DO NOT use table salt; (I use Morton’s Kosher)); ¾ teaspoon freshly ground black pepper; 1 cup loosely packed, chopped fresh dill (about 1 bunch (optional)); Charcoal (pellets, or whatever fuels your smoker); 2 handfuls wood chips (such as apple, cherry, oak, or alder (do not use mesquite which can overpower fish)); Canola oil (to prevent sticking)

This easy smoked salmon recipe is perfect for beginners and works for any style of smoker. I share everything you need to know to nail it!

⏱️ 90 min 🔪 Prep: 15 min 🔥 Cook: 75 min 📊 Hard ⭐ 4.7 (14) 👁️ 25 views

👨‍🍳 Start Cooking

Foto: Well Plated

Ingredients

4 servings

2 - to 3- pound center-cut side of salmon (skin-on with pin bones removed*)
1 ½ tablespoons Dijon mustard (or additional honey)
1 ½ tablespoon honey (or maple syrup)
1 tablespoon paprika
1 ½ teaspoons kosher salt (DO NOT use table salt; (I use Morton’s Kosher))
¾ teaspoon freshly ground black pepper
1 cup loosely packed, chopped fresh dill (about 1 bunch (optional))
Charcoal (pellets, or whatever fuels your smoker)
2 handfuls wood chips (such as apple, cherry, oak, or alder (do not use mesquite which can overpower fish))
Canola oil (to prevent sticking)

Steps

Trim the salmon (if necessary).
Remove the salmon from the refrigerator and let come to room temperature. Pat the salmon very dry on both sides. Place the salmon on a parchment-lined baking sheet or similar surface to where you can carry it out to the smoker easily.
Heat your smoker nice and low—150 to 170°F is ideal, but can be difficult to maintain; 200°F is attainable, what we use, and will give you delicious results. On our kamado smoker (Green Egg) the fire is very small (see photo above). Add 2 handfuls of wood chips in with your charcoal prior to lighting (I do not soak mine first).
Brush the salmon all over with the Dijon mustard and honey. (These act like the pellicle, the sticky layer that allows the smoke flavor to adhere).
In a small bowl, stir together the paprika, salt, and pepper. Scatter all over the top of the salmon.
Top with fresh dill, sprinkling it all over the salmon.
Liberally brush the smoker grates with oil. Place the salmon on the smoker. Cover and cook until the salmon reaches 135°F (for medium to medium-rare salmon) or up to 145°F (for well-done salmon; note the temperature will continue to rise as it rests). The total time your salmon needs to smoke will vary based on A LOT of factors: its thickness, if it's wild-caught vs. farmed (farmed salmon has a higher fat content and takes longer), how much your smoker temperature fluctuates, and how hot the smoker is—plan on 1 hour to 1 hour 15 minutes for a 2-pound fillet at 200°F. Decide when to take the salmon off the smoker based on its temperature, not the time on the clock. If cooking a smaller fillet (1 to 1 1/2 pounds), check in at the 40-minute mark to gauge its progress.
Let the salmon rest a few minutes. Enjoy hot or room temperature, or to serve cold, let cool to room temperature, wrap tightly, and refrigerate until completely chilled.