Smoked salmon is one of those recipes that feels special but doesn’t have to be complicated. This old-school smoked king salmon recipe uses a savory soy-based brine with garlic, onion, black pepper, a touch of Tabasco, and dry white wine.
The key is patience: let the salmon soak overnight, dry it until the surface becomes tacky, then smoke it slowly at a low temperature. The result is rich, flavorful salmon with a beautiful smoky finish.
Ingredients
For the Salmon
- 4–5 pounds salmon, preferably a fatty variety such as king (chinook) salmon or kokanee
For the Brine
- ⅓ cup sugar
- ¼ cup non-iodized salt
- 2 cups low-sodium soy sauce
- 1 cup water
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon Tabasco sauce
- 1 cup dry white wine
How to Make Smoked Salmon
1. Prepare the Brine
In a large non-reactive container, combine the sugar, non-iodized salt, soy sauce, water, onion powder, garlic powder, black pepper, Tabasco sauce, and dry white wine.
Stir well until the sugar and salt are dissolved and the seasonings are evenly distributed.
2. Prepare the Salmon
Cut the salmon into pieces that will fit comfortably in your brining container and smoker.
You can use different types of salmon, but fattier varieties are ideal because they stay moist and develop excellent flavor during smoking.
3. Brine Overnight
Place the salmon pieces in the brine, making sure the liquid completely surrounds and touches all of the fish.
Cover and refrigerate overnight.
For approximately 4–5 pounds of salmon, the brine quantities above should provide enough liquid as long as the salmon pieces are arranged so they are fully covered.
4. Rinse and Dry
The next morning, remove the salmon from the brine.
Rinse the pieces gently with cool water and pat them dry with paper towels.
Place the salmon on racks and allow them to air-dry for at least 1 hour.
The surface should become slightly shiny and sticky or tacky to the touch. This tacky surface, often called the pellicle, helps the smoke adhere to the fish.
5. Prepare the Smoker
Preheat your smoker according to the manufacturer’s instructions.
For this recipe, keep the temperature as low and steady as your smoker allows while still producing smoke. Try not to let the smoker temperature rise above 200°F (93°C).
Alder wood is an excellent choice for salmon because it provides a mild, traditional smoky flavor without overpowering the fish.
6. Smoke the Salmon
Place the dried salmon pieces in the smoker, leaving enough space between them for smoke to circulate.
If using an electric smoker, approximately two pans of alder wood chips can provide the smoke for the cook.
Keep the temperature steady and monitor the salmon as it cooks.
Smoking time will vary depending on the thickness of the salmon, smoker temperature, weather conditions, and the type of smoker being used.
7. Check for Doneness
Use an instant-read thermometer to check the thickest part of the salmon.
For this recipe, remove the salmon when it reaches approximately 135–140°F (57–60°C) internally.
Allow the smoked salmon to rest briefly before serving.
Tips for the Best Smoked Salmon
Choose fatty salmon. King (chinook) salmon and kokanee are excellent choices because their higher fat content helps produce rich, moist smoked fish.
Use low-sodium soy sauce. Regular soy sauce can make the finished salmon quite salty, especially after an overnight brine.
Don’t rush the drying process. Allowing the salmon to develop a tacky surface helps create a better smoked finish.
Keep the smoker temperature steady. A low, consistent temperature helps the salmon cook gently while developing a deeper smoky flavor.
Use alder wood. Alder has a mild, slightly sweet smoke that pairs especially well with salmon.
Check the thickest piece. Salmon pieces can vary in thickness, so use a thermometer to check the thickest section rather than relying only on cooking time.
What Kind of Salmon Is Best?
You can use almost any salmon for this recipe, but fattier varieties generally produce the best smoked salmon.
King (chinook) salmon is an excellent choice because of its rich fat content and firm texture. Kokanee can also work beautifully.
If you’re using a leaner salmon, keep a closer eye on the fish so it doesn’t become overly dry during smoking.
How to Store Smoked Salmon
Once cooled, store the smoked salmon in an airtight container in the refrigerator and use it promptly.
For longer storage, smoked salmon can be wrapped well and frozen. Thaw it in the refrigerator before serving.
How to Serve Smoked Salmon
Smoked salmon is delicious served on its own, but you can also enjoy it with:
- Crackers and cream cheese
- Toast or bagels
- Sliced red onion
- Capers
- Fresh dill
- Lemon wedges
- Scrambled eggs
- Salads
- Pasta
- Breakfast sandwiches
Frequently Asked Questions
Can I use salmon other than king salmon?
Yes. You can use other salmon varieties, although fattier salmon generally gives the richest and most moist result.
Why does the salmon need to become tacky before smoking?
Drying the salmon allows a tacky surface, known as a pellicle, to develop. This helps the smoke adhere to the fish and contributes to a better smoked finish.
Can I use regular soy sauce?
You can, but low-sodium soy sauce is preferable because the salmon is already being brined with salt.
What wood is best for smoking salmon?
Alder is a classic choice for salmon because its smoke is relatively mild and complements the natural flavor of the fish.
How long does salmon take to smoke?
There isn’t one exact smoking time. It depends on the thickness of the salmon, smoker temperature, weather, and smoker type. Use the internal temperature as your main guide rather than relying solely on the clock.
Smoked Salmon Deluxe Recipe Card
Prep Time: 20 minutes
Brining Time: Overnight
Drying Time: At least 1 hour
Smoking Time: Varies
Yield: Approximately 4–5 pounds of salmon
Ingredients
Salmon
- 4–5 pounds fatty salmon, preferably king or kokanee
Brine
- ⅓ cup sugar
- ¼ cup non-iodized salt
- 2 cups low-sodium soy sauce
- 1 cup water
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon Tabasco sauce
- 1 cup dry white wine
Instructions
- Combine all brine ingredients and mix until the sugar and salt dissolve.
- Add the salmon and make sure the brine completely surrounds the fish.
- Cover and refrigerate overnight.
- The next morning, rinse and pat the salmon dry.
- Air-dry for at least 1 hour, until the surface becomes tacky.
- Place the salmon in a smoker with alder wood chips.
- Smoke at a low, steady temperature, keeping the smoker at or below 200°F (93°C).
- Monitor the internal temperature and remove the salmon at approximately 135–140°F (57–60°C).
- Rest briefly, then serve or cool and store.
Recipe Note: Smoking time varies considerably with salmon thickness and smoker conditions, so use internal temperature as the primary doneness guide.
