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How to Smoke Salmon (Easy Recipe on Pellet Smoker)

Wondering How to Smoke Salmon? Use my smoked salmon recipe to enjoy a restaurant favorite on your smoker or on your grill.
Author: Donna Elick
Servings: 8
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour

Ingredients

  • 5 pounds salmon 4-5 pounds

Rub

  • 1 teaspoon salt
  • 2 teaspoon ground pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder

Seasoned Butter

  • 4 tablespoons butter
  • 2 teaspoons chopped chives
  • 2 cloves garlic smashed

Instructions

  • Preheat your smoker to 225°F. Choose your favorite wood, I am using apple but you can use whatever you prefer. Using a mellow wood is best like oak, maple, pecan or alder. 
  • Unwrap your salmon and put it on a platter or if it is too big use a cookie sheet with sides. I like using the marinade tray from William Sonoma.
  • Take 2 paper towels and pat the whole salmon dry. Set aside.
  • In a small bowl combine the spices for the rub. Whisk until all combined.
  • Sprinkle the rub on the salmon and gently rub until the salmon coated all over. Set aside. 
  • Place the salmon skin side down on the grates on the smoker.
  • Insert the probe thermometer and cook until the internal temperature reaches 145°F, about 50-55 minutes.
  • Once the salmon reaches temperature, remove from the smoker. Allow the salmon to rest for 10 minutes.

Seasoned Butter

  • Peel your garlic clove and mash them. *NOTE* For seasoned butter we also love using Gilroy Garlic when we do not want to use garlic cloves.
  • In a microwave safe bowl, melt 4 tablespoons of butter.
  • Add smashed garlic and chopped chives.
  • Mix well and set aside.

Notes

Soak some wood chip. 3-4 hunks. Choose your favorite wood, I am using apple but you can use whatever you prefer. Using a mellow wood is best like oak, maple, pecan or alder.
Go prep your BBQ indirect method and bring the heat to 225°F.
Once at temperature, put your soaked smoking chip into the charcoal and set for indirect heat. If you have a Big Green Egg, this mean the convEGGtor legs up.
Put the salmon in the middle (skin side down) and cook until internal temperature reaches 145°F, about 55 minutes.
Once the salmon reaches temperature take it off the grill. Allow the salmon to rest for 10 minutes.
Serve with seasoned butter.

Nutrition

Serving: 1 | Calories: 457cal | Carbohydrates: 1g | Protein: 57g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 171mg | Sodium: 461mg | Sugar: 1g | Fiber: 1g | Calcium: 41mg | Iron: 2mg