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Straightforward Smoked Salmon – Match Foodie Finds

This completely tender and flakey smoked salmon is made with a easy dry rub and a yummy maple glaze making it good for crackers, bagels, or a salad!

salmon on plate with fork.

Good Smoked Salmon

Is there something higher than a smoked salmon appetizer that’s completely flakey, smokey, and so flavorful? Right this moment we’re instructing you find out how to smoke salmon in nearly 2 hours.

Our straightforward recipe is made with a smoked salmon dry rub and a yummy maple glaze that infuses your salmon filet with a lot taste.

We’re giving instructions for a Traeger smoked salmon, however you need to use any sort of smoker that you’ve got!

Methods to serve smoked salmon!

When you’re nonetheless skeptical about why you must take the time to make smoked salmon, listed here are all of the methods you may take pleasure in it!

With crackers

On a bagel

Smoked salmon salad

spices on plate.

Featured Substances

Salmon filet: when doubtful, purchase good salmon. We love Give up Salmon as a result of it’s wild-caught, Alaskan salmon that’s flash-frozen the day it’s caught!

Dry rub: when you can completely smoke salmon with none spices, we’re utilizing a easy do-it-yourself smoked salmon dry rub that provides taste and salt.

Maple spritz: sure, we’re going above and past with a wonderful maple spritz made with maple syrup, soy sauce, and Worcestershire sauce. This provides a glisten and actually balances out the flavors of the dry rub.

Strive Give up Salmon!

Our all-time favourite salmon is Give up Salmon. They catch wild-Alaskan salmon off of Bristol Bay in Alaska. The salmon is shiny orange, so flakey and scrumptious, and really the very best.

Give up Salmon is a family-run firm primarily based right here in Minneapolis and they’re good mates of ours! Help a neighborhood enterprise for those who can.

Smoked Salmon Dry Rub

  • salt
  • garlic
  • paprika
  • chili powder
  • mustard powder
  • brown sugar

Smoker Necessities

Try all of our favourite smoker merchandise, together with what smoker we use within the Match Foodie kitchen for testing recipes!

seasoned salmon on plate.

Find out how to Smoke Salmon

  1. Take away moisture: first, pat the salmon dry to take away any extra moisture.
  2. Make the dry rub: mix the dry rub in a small bowl. Then, season the salmon with the salmon dry rub.
  3. Refrigerate: place the salmon within the fridge for round 1 hour.
  4. Smoke: let the salmon relaxation on the counter for 10 minutes whereas your smoker preheats to 225ºF. PS: we used Traeger’s signature mix pellets. Smoke for 1 hour.
  5. Make maple glaze & glaze: whisk the substances for the glaze collectively. After the salmon has cooked for 1 hour, brush it with the glaze.
  6. Up temp: up the temperature of the smoker to 375ºF and prepare dinner for a further 10 minutes.
  7. Let relaxation: take away the salmon as soon as the inner temp reaches 145ºF – 150ºF. Then, let relaxation for 5-10 minutes earlier than digging in.

Find out how to Give Salmon a Smoked Taste

Don’t have a smoker, however need to give your salmon a yummy smokey taste? Listed here are 2 choices:

  1. Woodchip tin foil boat: you probably have a fuel grill, you may emulate a smoker by making a tinfoil boat of wooden chips. Try this put up from Ladies Can Grill for find out how to do it.
  2. Liquid smoke: add somewhat liquid smoke to your marinade to infuse your salmon with that smoked taste. Just a little goes a good distance!

Newest Salmon Recipes


smoked salmon filet on plate.


Is smoked salmon uncooked or cooked?

Smoked salmon is cooked and never uncooked. If made appropriately, the inner temperature of your salmon ought to attain 145ºF – 150ºF, a protected consuming temperature for fish.

Is smoked salmon wholesome for you?

Smoked salmon is excessive in protein and full of omega-3 fatty acids making it a wholesome possibility.

What’s the easiest way to eat smoked salmon?

One of the best ways to eat smoked salmon is with crackers, on a bagel, or in a smoked salmon dip.

How lengthy do you smoke a salmon?

As a result of nature of fish cooking rapidly, salmon solely must prepare dinner for round 1 hour and quarter-hour to be suitable for eating.

How lengthy to smoke salmon at 225:

A 1/2-lb. filet of salmon ought to take round 1 hour and quarter-hour. Prepare dinner salmon till it reaches an inner temperature of 145ºF-150ºF.

forking salmon filet.


Retailer leftover smoked salmon in an hermetic container within the fridge for as much as 3-5 days.

Freezer Directions

  1. Tightly the chilled smoked salmon in tin foil.
  2. Freeze for as much as 3 months

To thaw: let your frozen salmon within the fridge for twenty-four hours or on the countertop for about 3-5.

smoked salmon with capers on crackers.
smoked salmon with fork on plate.

Straightforward Smoked Salmon Recipe

Smoked salmon is such a delcious and diet appetizer. This smoked salmon recipe is made with a smoked salmon dry rub and yummy maple glaze.

Prep:1 hour 10 minutes

Prepare dinner:1 hour 10 minutes

Whole:2 hours 20 minutes



  • ½ lb. salmon filet
  • 2 teaspoons coarse salt
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder
  • ½ teaspoon mustard powder
  • 2 teaspoons mild brown sugar
  • 1 tablespoon capers for serving

Maple Glaze

  • 2 tablespoons maple syrup
  • 1 tablespoon soy sauce
  • ½ teaspoon worcestershire sauce


  • Pat the salmon filet with a paper towel to take away any extra moisture from the salmon. Put aside.

  • Add the coarse sea salt, garlic powder, smoked paprika, chili powder, mustard powder, and brown sugar to a small bowl and blend to mix.

  • Sprinkle the dry rub on high of the salmon and gently therapeutic massage it into the flesh.

  • Refrigerate for no less than 1 hour (and as much as in a single day).

  • Put together your smoker with pellets. We used Traeger’s signature mix. Preheat your smoker to 225ºF and take away the salmon from the fridge. Let the salmon sit at room temperature for 10 minutes.

  • When the smoker is prepared, place the salmon filet skin-side down into the smoker and canopy. Smoke at 225ºF for 1 hour.

  • Subsequent, make the maple glaze. Add the maple syrup, soy sauce, and worcestershire sauce to a bowl and whisk to mix.

  • After 1 hour of smoking, brush the salmon filet with the maple glaze and improve the smoker temperature to 375ºF. Prepare dinner the salmon for a further 10 minutes.

  • Take away the salmon from the smoker when the inner temperature reaches 145-150ºF.

  • Let the salmon relaxation for 5-10 minutes.

  • High smoked salmon with capers and eat instantly or place the salmon within the fridge to chill and serve chilly.

Suggestions & Notes

  • Be at liberty to make use of any sort of pellet that you want to in your smoker. We used Traeger’s traditional pellet combine.
  • We crank up the warmth proper on the finish to caramelize the glaze.

Diet information

Energy: 83kcal Carbohydrates: 7g Protein: 8g Fats: 3g Fiber: 1g Sugar: 5g

Images: photographs taken on this put up are by Ashley McGlaughlin from The Edible Perspective.

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