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Homemade Easy Smoked Salmon Recipe photo

Easy Smoked Salmon Recipe

This Easy Smoked Salmon Recipe is SO SIMPLE! Tender, smoky, and perfectly seasoned salmon ready to impress your family and friends.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Course Main Course
Cuisine American
Servings 4 servings

Equipment

  • Smoker or grill with a lid
  • Wood chips
  • Fish spatula or wide spatula
  • Mixing Bowl
  • Brush or paper towel
  • Thermometer (optional)

Ingredients
  

Ingredients

  • 1 large salmon fillet 2 to 4 pounds, pin bones removed
  • 1 to 2 tablespoons avocado oil for coating and moisture retention
  • 2 teaspoons garlic powder adds a savory depth
  • 2 teaspoons paprika brings smoky warmth and color
  • 1 teaspoon sea salt enhances all the flavors
  • lemons sliced for serving, to add a fresh, zesty brightness

Instructions
 

Easy Smoked Salmon Recipe Instructions

  • Pat your salmon fillet dry with paper towels to help seasoning stick and promote a nice crust during smoking. Remove all pin bones. Lightly brush salmon with avocado oil on all sides.
  • In a small bowl, combine garlic powder, paprika, and sea salt. Stir until evenly blended to create the seasoning mix.
  • Generously sprinkle the seasoning mixture over the salmon fillet, pressing gently to ensure it sticks well. Season the sides thoroughly.
  • Preheat your smoker or grill to 225°F (107°C). If using a grill, set up for indirect heat. Add wood chips (apple or hickory recommended) to the smoker box or coals.
  • Place salmon skin-side down on grill grates or smoker rack, away from direct heat. Close lid and smoke for 1.5 to 2 hours, or until internal temperature reaches 140°F (60°C).
  • Remove the salmon carefully and let it rest for 5 to 10 minutes. Serve with fresh lemon wedges to squeeze over the top.

Notes

  • Remove pin bones carefully using fingers or tweezers before cooking for ease of eating.
  • Maintain a steady low temperature around 225°F to avoid drying out the salmon.
  • If you do not have a smoker, use a grill with a smoker box or foil packet of soaked wood chips.
  • Use a meat thermometer to check for doneness to prevent overcooking.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days; enjoy cold or gently warmed.
Keyword Easy, Fish, Quick, Simple, Smoked Salmon