It had smoked flavor in it, and each bite was moist and full of flavor. This really was the most fantastic-tasting smoked salmon I have ever had.

I knew that with such a high-fat content, fresh salmon kept the smoked salmon moist and delicious, which would make my easy recipe one you can make and enjoy all year long.

Gathering the ingredients and setting up your “Mise en Place” is an essential step in cooking, especially when making something as flavorful as smoked chicken wings. Here’s what you’ll need:

What type of salmon should I use?

For the best salmon for smoking, always choose high-quality, fresh fish. Ensure the salmon’s flesh is firm and free of any fishy smell. The salmon for smoking includes wild-caught varieties such as Sockeye, Coho, or King salmon. Atlantic salmon is also a good option, but make sure to select wild rather than farm-raised. Steelhead trout can also be used in this best salmon for smoking recipe.

If whole sides of salmon aren’t available at your local grocery store, speak with the fish department manager. They often receive whole sides and cut them into smaller portions. You can also find the salmon for smoking at wholesale clubs like Sam’s Club or Costco.

How to make Smoked Salmon

• In a small bowl, combine kosher salt, brown sugar, garlic powder, and white pepper to create your dry brine. Mix the seasonings thoroughly to ensure an even blend.
• I used white pepper in my dry brine, but black pepper works just as well. You can also customize the blend by adding your favorite seasonings or using a premade seasoning mix to flavor the salmon fillet.
• Alternatively, you can opt for a wet brine instead of dry brining. While it requires more preparation, a wet brine delivers exceptional results. With a longer drying process, it helps form a better pellicle on the salmon.
• Preheat the smoker to 225 degrees.
• Add your favorite wood chips to the smoke tube. For this recipe, I used Alder wood chips.

What type of wood chips should I use?

Mild flavor is the reason I used Alder wood chips. It goes perfectly with salmon, which is naturally very strong in taste. Others say you can try the fine, aromatic smoke of cedar that imparts sweetness and smokiness. Hickory and mesquite work great, too; they give your fish a sweet, nutty flavor.

1. Preparing your salmon: Place the skin side down on a piece of aluminum foil, having pre-sprayed it with cooking oil to prevent the salmon from sticking; it makes things so much easier when it’s time to remove the fillet.
2. Pat the salmon dry using paper towels to remove any excess moisture. Carefully coat the fish with a healthy amount of your dry rub seasoning mix. Allow it to sit for at least 30 minutes. This time allows the dry rub to create a pellicle a critical factor in keeping the salmon moist during smoking.
3. Then, place your salmon inside, putting a thermometer into the key part of the fillet and bringing it up to between 140 and 145°F slowly. Cooking times will vary depending on the size of your fillet, so check it from time to time.
4. Once it is ready, remove it from the smoker and let the smoked salmon rest for about 15 minutes. This gives the juices a great opportunity to distribute evenly and make the bites succulent and full of flavor. Enjoy!

This recipe is perfect, so easy, whether entertaining or just a treat for the deliciousness it is. Serve it right out of the smoker hot, at room temperature, or even chilled. Chilled cold-smoked salmon is great on your breakfast table with bagels and cream cheese.

Save leftover smoked salmon refrigerated in an airtight container. Leftover salmon is also great to make an incredibly delicious salmon dip.

Smoking salmon on my electric smoker is about as easy as it gets, but you can make this recipe on a Traeger pellet smoker, or your favorite outdoor smoker.