Ingredients
Scale
- 1.5 lb salmon fillet (sockeye, king, or Atlantic)
- 1–2 tbsp brown sugar
- 1 tbsp kosher salt
- 1/8 tsp black pepper
- 1 tsp fresh dill
- 1 tsp minced garlic
- Foil, wire rack, sheet pan, smoker, thermometer
Instructions
- Mix dry brine: Combine brown sugar, salt, pepper, dill, and garlic.
- Prepare salmon: Place on wire rack, skin-side down, and rub brine over flesh.
- Refrigerate uncovered: Chill 60–90 minutes to season and dry the surface.
- Pat dry: Do not rinse. A dry surface helps smoke adhere.
- Preheat smoker: Set temperature to 225°F.
- Transfer salmon: Place on foil in the smoker.
- Smoke: Cook 40–60 minutes depending on thickness.
- Monitor temperature: Pull at 130–135°F for best texture.
- Rest and serve: Garnish with lemon or fresh dill.
Notes
Flavor Profile
- Balanced sweetness and salt
- Herbal lift from dill
- Garlic and pepper for savory depth
- Clean, mild smoke
Serving Suggestions
- Serve warm with smoked potatoes or vegetables
- Flake into smoked salmon dip
- Layer on bagels with cream cheese and capers
- Add to salads or grain bowls
Troubleshooting & Pro Tips
- Sticking: Use foil or oil grates.
- Uneven cooking: Choose evenly thick fillets.
- Over-smoking: Use fresh pellets and steady temp.
- Too sweet/salty: Adjust brine levels.
Variations
- Add chili flakes for heat
- Swap dill with parsley or basil
- Use apple/cherry wood for mild smoke
- Omit sugar for a savory-only profile
FAQs
Best salmon? Sockeye or king for flavor; Atlantic for availability.
Cold smoke? Requires curing + special equipment.
Rinse after brine? No—just pat dry.
Fridge life? Up to 3 days.
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- Fish Fried The Southern Way
- Long John Silver’s Crispy Batter