Succulent Smoked Salmon

It is no secret that including salmon in your diet is great for your health! A great source of protein and omega-3 fatty acids, salmon is on my dinner table often. My husband and I spent our honeymoon in Alaska, where we both fell in love with salmon (and nothing really compares to salmon in Alaska…but this recipe comes close.)

4 ingredients to perfect salmon

You will need a smoker for this recipe…they are more affordable than you may think.

We bought our first smoker a couple years ago from Home Depot and use it at least twice a month–it has been well worth it. It’s an Masterbuilt electric smoker with a remote control you can use to change the temperature, which is handy on those cold, winter days.

Hickory smoke wood chips

What you’ll need:

  • Smoker
  • Salmon filet, thawed (2-3 lbs)
  • 2 Tbsp honey
  • 1 Tbsp garlic salt
  • 1 Tbsp onion power
  • 1/4 cup brown sugar
  • Total time in smoker: 2.5-3 hours
Smoker time!

How To:

  1. Set the temperature on the smoker to 170 degrees F.
  2. Take the salmon filet and set it on a platter or baking sheet. You won’t use this in the smoker, but it’s easier to apply the seasoning.
  3. Combine the garlic salt and onion powder, and rub the mixture onto the top of the filet, skin-side down. You don’t need to apply anything to the skin.
  4. Sprinkle the brown sugar on top of the garlic and onion mixture. Be sure to coat the ends and the sides.
  5. After the salmon is coated, you’ll drizzle honey over the filet (give or take about 2 Tbsp).
  6. Time for the smoker. Set the filet on the rack, making sure it fits.
  7. Close the smoker door, and add a handful of hickory smoke wood chips to the chip loading system on the side of the smoker.
  8. Set the timer for 1 and 1/2 hours. Once you’ve reached that time frame, increase the temperature to 225 degrees F.
  9. Set another time for 30 minutes. Once you’ve reached that, increase the temp to 250 degrees F for a final 30 minutes.
  10. The salmon will be smoking for 2.5-3 hours total. The internal temperature of the fish should reach 145 degrees F before eating.
  11. Enjoy! A salad or steamed asparagus pair well with this dish!


Ready for the smoker!
The first bite is the best!


Did you try it? Leave a comment!




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