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What Are The Healthy Benefits of Salmon Skin? What Are The Risks and Side Effects of Salmon Skin? Methods on How To Cook Salmon Perfectly With The Skin on

Easy Smoked Salmon Recipe

This easy smoked salmon recipe is perfect for anyone looking to create a delicious, healthy dish without a lot of fuss. With just a few simple ingredients and some time in the smoker, you can create perfectly smoked salmon that can be used in a variety of different dishes, from salads to pasta dishes to appetizers. Whether you're an experienced smoker or just getting started, this recipe is sure to impress!
Course Appetizer, Main Course, Salad
Cuisine American, Italian, Japanese

Ingredients
  

  • 1 pound of fresh salmon fillet
  • 1 tablespoon of kosher salt
  • 1 tablespoon of brown sugar
  • 1 tablespoon of ground black pepper
  • 1 tablespoon of paprika
  • 1 tablespoon of garlic powder
  • 1 tablespoon of onion powder
  • 1 tablespoon of liquid smoke
  • Olive oil

Instructions
 

  • Start by preparing the salmon fillet. Remove any bones and skin from the salmon and pat it dry with a paper towel. Place the salmon in a shallow dish.
  • In a small bowl, combine the kosher salt, brown sugar, black pepper, paprika, garlic powder, and onion powder. Mix well.
  • Rub the spice mixture all over the salmon fillet, making sure to cover the entire surface of the fish. Use your hands to massage the spices into the salmon, ensuring that they are evenly distributed.
  • Drizzle the liquid smoke over the top of the salmon fillet. Use a brush or your hands to spread the liquid smoke evenly over the fish.
  • Cover the dish with plastic wrap and refrigerate for at least 2 hours, but preferably overnight.
  • After the salmon has marinated in the spices and liquid smoke, remove it from the refrigerator and let it come to room temperature for about 30 minutes.
  • Preheat your smoker to 225 degrees Fahrenheit. If you don’t have a smoker, you can use a grill with a smoker box or even an oven.
  • Brush the salmon fillet with a little bit of olive oil. This will help the fish stay moist during the smoking process.
  • Place the salmon fillet on the smoker grates, skin-side down. Close the lid and smoke for about 2-3 hours, or until the internal temperature of the salmon reaches 145 degrees Fahrenheit.
  • Once the salmon is cooked, remove it from the smoker and let it rest for a few minutes before slicing and serving.

Video

Keyword kosher salt, liquid smoke, paprika, salmon dip recipe