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Home » Fish » Salmon and Trout » How to Smoke Salmon

How to Smoke Salmon

By Hank Shaw on August 12, 2012, Updated June 22, 2020 - 822 Comments

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finished smoked salmon recipe, with fish on cooling rack
Photo by Hank Shaw

I smoke a lot of salmon, and I am proud of this recipe, although it would be the height of arrogance to say that what I do is the end-all, be-all of salmon smoking recipes. Lots of people smoke their salmon in lots of ways, and many of them are good. But I’ve been smoking fish for many years, and I’ve developed a system that works well.

Keep in mind this is a hot-smoking recipe. Cold smoking, which is the kind of slice-able smoked fish you get in fancy boxes from Scotland is an entirely different thing.

Almost everyone in Salmon Country hot smokes their fish. If you’re unfamiliar with hot-smoked fish, think about those golden smoked whitefish you see in delicatessens; those are hot smoked.

How do you eat it? Well, you can just eat it plain, or you can flake it and make it into a smoked salmon salad, you can pound it with butter and make salmon rillettes, serve it in deviled eggs, tossed with pasta… you get the point.

Here’s what you need to get started:

  • A smoker. I’ve uses a Traeger and a Bradley. Both are good. No matter what smoker you use, you will need to be able to a) know your smoking chamber’s temperature, and b) control the heat, at least in a rough sense.
  • Wood. The only downside to a Traeger smoker is that you need to use their wood pellets. As a guy who used a Brinkmann wood-fired BBQ for years, fueling it with scraps of almond and other fruit woods, buying wood can be annoying, but you get better precision with this method. I prefer to use alder wood for my salmon, but apple, cherry, oak or maple work fine.
  • Salt. Buy a box of kosher salt from the supermarket. Do not use regular table salt, as it contains iodide and anti-caking agents that will give your salmon an “off” flavor. I use Diamond Crystal, which is cut finer than Morton’s.
  • Something sweet — salmon love sweet. I prefer to sweeten my smoked salmon with birch syrup; It’s just like maple syrup, only tapped from birch trees instead. Super cool stuff. But maple syrup is just as good. Just use real maple syrup, OK? Not the imitation crap. Honey works, too.
  • A large plastic container. Buy the big, flat ones from the supermarket. They stack easily in a normal fridge, so you can have two different brines going. And they clean easily and are pretty cheap.
  • A wire rack. You need to rest your brined fish on a rack with plenty of air circulation to form the all-important pellicle (more on that in a bit), and you will use it to rest the smoked fish before storing it.
  • A basting brush. You probably already have this in your kitchen, but if not, pick one up. Get the flat kind, like you use to paint detail on window trim.

When you are ready to start, you will need smallish pieces of salmon about 1/4 to 1/2 pound each. Any salmonid fish will work with this recipe. I’ve done it with king salmon, sockeye, coho, and pink salmon, dolly varden, plus kokanee, steelhead and Lahontan trout.

There is no reason it would not work with chum salmon or any other char or trout species. And yes, it works with farmed Atlantic salmon, but I never eat the stuff.

I prefer to smoke salmon with its skin on, but I’ve done it with skinless pieces and it works fine.

finished smoked salmon recipe, with fish on cooling rack
Print Recipe
4.91 from 312 votes

Smoked Salmon

Note that my salmon cure is very simple. Feel free to add things if you like. I've added bay leaves, chiles, thyme, garlic and minced onion. All are fine, but subtle. And since I often use smoked salmon as a base for another dish, I want mine to remain simple and clean-tasting.
Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Course: Cured Meat
Cuisine: American
Keyword: fish, salmon, smoked foods
Servings: 5 pounds
Calories: 132kcal
Author: Hank Shaw

Ingredients

  • 5 pounds salmon, trout or char
  • Birch or maple syrup for basting

BRINE

  • 1 quart cool water
  • 1/3 cup Diamond Crystal kosher salt, about 2 ounces of any kosher salt
  • 1 cup brown sugar

Instructions

  • Mix together the brine ingredients and place your fish in a non-reactive container (plastic or glass), cover and put in the refrigerator. This curing process eliminates some of the moisture from the inside of the fish while at the same time infusing it with salt, which will help preserve the salmon.
  • You will need to cure your salmon at least 4 hours, even for thin fillets from trout or pink salmon. In my experience, large trout or char, as well as pink, sockeye and silver salmon need 8 hours. A really thick piece of king salmon might need as much as 36 hours in the brine. Never go more than 48 hours, however, or your fish will be too salty. Double the brine if it's not enough to cover the fish.
  • Take your fish out of the brine and pat it dry. Set the fillets on your cooling rack, skin side down. Ideally you'd do this right under a ceiling fan set on high, or outside in a cool, breezy place. By "cool" I mean 60°F or cooler. Let the fish dry for 2 to 4 hours (or up to overnight in the fridge). You want the surface of the fish to develop a shiny skin called a pellicle. 
    This is one step many beginning smokers fail to do, but drying your cured, brined fish in a cool, breezy place is vital to properly smoking it. The pellicle, which is a thin, lacquer-like layer on top of the fish, seals it and offers a sticky surface for the smoke to adhere to. Don't worry, the salt in the brine will protect your fish from spoilage. Once you have your pellicle, you can refrigerate your fish for a few hours and smoke it later if you'd like.
  • Start by slicking the skin of your fish with some oil, so it won't stick to the smoker rack. Know that even though this is hot smoking, you still do not want high temperatures. Start with a small fire and work your way up as you go. It is important to bring the temperature up gradually or you will get that white albumin "bleed" on the meat. I can control my heat with my smoker, so I start the process between 140°F and 150°F for up to an hour, then finish at 175°F for a final hour or two. 
    NOTE: What my smoker is set at is not necessarily what the actual temperature is. Smoking is an art, not a science. To keep temperatures mild, always put water in your drip pan to keep the temperature down. If your smoker is very hot, like a Traeger can get, put ice in the tray.
  • After an hour in the smoker, baste the fish with birch or maple syrup, or honey; do this every hour. This is a good way to brush away any albumin that might form. In most cases, you will get a little. You just don't want a ton of it. Even if you can't control your temperature this precisely, you get the general idea. You goal should be an internal temperature of about 130°F to 140°F. (Incidentally, yes, I keep the smoke on the whole time. I don't find this to be too much smoke, but if you want a lighter smoke, finish the salmon without smoke or in a 200°F oven.)
  • You must be careful about your heat. Other than failing to dry your salmon long enough, the single biggest problem in smoking salmon is too high heat. If you've ever seen salmon "bleed" a white, creamy substance, that's a protein called albumin. If you see lots of it, you've screwed up; a little is normal. 
    Here's what happens: If you cook a piece of salmon at too high a heat, the muscle fibers in the meat contract so violently that they extrude albumin, which immediately congeals on the surface of the fish. It's ugly, and it also means your salmon will be drier than it could have been. You prevent this with a solidly formed pellicle, and by keeping your heat gentle.
    If you let your heat get away from you and you do get a white mess on your salmon, all is not lost. Just flake it out and make salmon salad with it: The mayonnaise in the salad will mask any dryness.
  • Once your fish is smoked, let it rest on the cooling rack for an hour before you put it in the fridge. Once refrigerated and wrapped in plastic, smoked fish will keep for 10 days. If you vacuum-seal it, the fish will keep for up to 3 weeks. Or freeze your fish for up to a year.

Notes

One last piece of advice: Try to fill up your smoker with fish. This process takes a while to do, and your smoker doesn't care if its full or half-empty, so you might as well make a big batch.
And keep in mind this recipe is for basic smoked salmon. Other options are smoked salmon candy, a great snack, and, once you have your smoked salmon, you can use it in smoked salmon dip on crackers.

Nutrition

Serving: 113g | Calories: 132kcal | Protein: 21.3g | Fat: 4.9g | Saturated Fat: 1.1g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 2.3g | Cholesterol: 26.7mg | Potassium: 198.7mg | Vitamin A: 100IU | Calcium: 10mg | Iron: 1mg

Filed Under: Cooking Basics, Featured, Fish, How-To (DIY stuff), Recipe, Salmon and Trout

Avatar for Hank Shaw

Hank Shaw

Hey there. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Follow me on Instagram and on Facebook.

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Comments

  1. Avatar for KarnKarn says

    February 27, 2021 at 4:04 pm

    So glad I stumbled across your website. It’s amazing!
    Quick question on your brine solution for the salmon…
    Is the brown sugar vital in the brine? Can I substitute honey for that ingredient in that step?

    Thanks for the clarification.

    Reply
    • Avatar for Hank ShawHank Shaw says

      February 28, 2021 at 1:40 pm

      Karn: It’s not vital. Yes, you can substitute honey.

      Reply
  2. Avatar for SteveSteve says

    February 26, 2021 at 12:12 pm

    Making my 2nd batch, the 1st was excellent as posted, this time I used Steelhead, I used Himalayan pink salt & Zatarain’s crab boil in the brine, and a good teriyaki sauce for the baste…Outstanding!!!

    Reply
  3. Avatar for SimonSimon says

    January 16, 2021 at 6:02 am

    5 stars
    I’ve been making this recipe at least once a month since I discovered it. Definitely recommend filling up the smoker as Hank suggests. That way you get the most out of your time, smoker and brine. Thanks for the great recipe Hank!

    Reply
  4. Avatar for Emily BraciscoEmily Bracisco says

    January 7, 2021 at 7:20 am

    Hello, I am going to be using this recipe to prepare and smoke some salmon in a Big Chief smoker tomorrow. My Big Chief does not have a thermometer and I am not sure how to monitor the temperature during the smoking process. Also, with the racks being loaded from the top and stacked, basting once an hour seems a little tricky. What do you recommend as far as monitoring temp, basting, and actual smoking time?

    Reply
    • Avatar for Hank ShawHank Shaw says

      January 12, 2021 at 8:28 am

      Emily: You can skip basting if you want, but you will get the albumin build up (the white stuff). As for temp, you are on your own. I’ve never worked with a Big Chief. I know you want it to be a cool smoke, less than 200F. The exact temps are not vital, but definitely below 200.

      Reply
    • Avatar for SteveSteve says

      January 14, 2021 at 2:02 pm

      Emily,
      Buy an instant read thermometer that has 2 or more prongs (mine has 8), you can monitor the temp of the smoker as well as your food. Also make sure it is Bluetooth, so you can check the temp on your phone.

      Reply
  5. Avatar for LanceLance says

    December 7, 2020 at 11:48 am

    5 stars
    Made this today in my Traeger. By lodging a big wood chip under the lid, I was able to keep the temp hovering right around 150 degrees. After 2.5 hours I never saw one bit of albumin appear. Closed the lid for the last 30 minutes until all filets were between 150-133 degrees, then took them off the smoker. This is a delicious recipe and I tried to follow it to the letter. Thank you for sharing this! I’m eating my first smoked salmon for lunch and it’s amazing. After being diagnosed with high cholesterol, I’m going to have to make salmon and mackerel a regular part of the old diet. I appreciate the tips and love the web site.

    Thanks again!

    Reply
    • Avatar for KadieKadie says

      December 12, 2020 at 5:47 pm

      Hi Lane, I am planning on using this recipe in my traeger. Did you use ice? or did you use the method of cracking the lid open only to help control temperature?

      Reply
  6. Avatar for Robert Downie, Edmond OklahomaRobert Downie, Edmond Oklahoma says

    November 17, 2020 at 5:27 am

    5 stars
    I have never attempted to smoke any type of fish before so this was a real step outside the box for me. I smoked two whole fillets, brining the day before and drying in the refrigerator overnight. I chose a cool day to do the actual smoking and used a very small amount of wood (2-3 sticks at any time) in my trusty sidebox smoker. All I could find locally was apple wood but it worked out very well. I had no real difficulty controlling the temperature and smoked two fillets for a little over 8 hours, basting every hour. Very little albumin formed during cooking. The results were outstanding thanks to the detailed instructions. My friends who sampled the results are from Alaska and proclaimed the finished product absolutely perfect.

    Reply
  7. Avatar for Mike SMike S says

    October 26, 2020 at 7:49 am

    I’ve made this recipe three times on a weber bullet and it turned out great. Noticed the albumin was a bigger issue when I used individual servings instead of a larger piece of salmon.

    I’m about to buy a Traeger and the lowest temperature on the gauge is 165. Any idea if its possible to smoke at a lower temp than that? Does it matter? I’m more concerned about the albumin than anything else. Thanks!

    Reply
    • Avatar for Hank ShawHank Shaw says

      October 26, 2020 at 7:54 am

      Mike: I use a Traeger now, and it works fine. I get a little albumin, but I just paint it off when I am painting on the birch syrup.

      Reply
      • Avatar for EthanEthan says

        November 12, 2020 at 11:32 pm

        Have you tried using a spritz similar to brisket to keep the temperature down and minimizing albumin secretion?

        Reply
    • Avatar for JakeJake says

      November 18, 2020 at 4:50 pm

      I have a Yoder 640 and it controls temps below 165 you referenced. I think 130° or 135°. They are more $ but are made from 3/16” think steel. I’ll pass mine to a grandchild someday!! They also weigh 300 lbs or so – FYI

      Reply
  8. Avatar for JenJen says

    October 23, 2020 at 10:44 am

    It wasn’t practical for me to leave the fish out with a fan on my counter but I wanted it to dry faster than leaving it in the refrigerator overnight. Then I remembered that I had two clip-on stroller fans. I put the salmon in the refrigerator and clipped the fans on the shelf above and turned them on high. Two hours later my salmon was dry and the pellicle had formed. The fans are available on Amazon and have actually been used for projects way more than the stroller.

    Reply
  9. Avatar for DaveDave says

    August 29, 2020 at 9:30 am

    5 stars
    Getting ready to try smoking salmon for first time. I poured over a lot of recipes before deciding to go with yours, cannot beat that many awesome reviews. I do have one question. Should the fish go on foil while smoking or straight on rack? I’ve seen it posted both ways on different recipes.

    Thanks

    Reply
    • Avatar for Hank ShawHank Shaw says

      August 29, 2020 at 1:25 pm

      Dave: Straight on the rack. Be sure your grates are clean and that you slick the skin of the fish with a little oil first.

      Reply
      • Avatar for DirkDirk says

        October 24, 2020 at 8:34 pm

        Quick question, your recipe says to pat dry, should I rinse the fish after brine?

        Reply
        • Avatar for Hank ShawHank Shaw says

          October 26, 2020 at 7:51 am

          Dirk: You can. Not 100% needed.

          Reply
    • Avatar for MattMatt says

      October 2, 2020 at 10:38 am

      5 stars
      Keeping a 140-150 degrees was a challenge! But did it and it was superb!

      Reply
  10. Avatar for AMDAMD says

    August 21, 2020 at 7:20 am

    5 stars
    This is my go-to recipe for smoking salmon for the last few years. I don’t baste mine, but the brine and form pellicle method is the absolute best. We have used both the Webber Smoky Mountain Smoker and most recently a Traeger.
    Successful with both, but harder to control the temperature with the charcoal method. Thank you for posting.

    Reply
    • Avatar for Gail PazGail Paz says

      September 20, 2020 at 10:58 am

      Thank you. I don’t know how to control a smoker &mine is old so I’ll try to control with “quantity of wood“ to control.
      You r very clear so I’m willing to try..

      Reply
  11. Avatar for JVJV says

    August 19, 2020 at 1:45 pm

    5 stars
    First time smoking salmon on my BGE, turned out awesome. I followed your recipe to a tee, the tips and notes were super helpful since this was my first time. My wife and I can’t stop eating it!! Really great job on the recipe, thanks!!!

    Reply
  12. Avatar for Mike DohertyMike Doherty says

    August 14, 2020 at 8:45 am

    5 stars
    I use a Traeger Ironwood 850. I start my salmon off at 165 for an hour, go to 175 for an hour, 185 for an hour, and then crank it to 225 til I get my internal temp at 140. I have used either honey or maple syrup and lightly baste each time I do a temp,change. OMG. This stuff is wonderful. So much so that my neighbors keep track of when I am going to smoke salmon and they take turns using up my excess surface area for their own. I have taught them all how to brine and then dry off and refrigerate overnight. Always a hit.
    For the side of sauce, I use some Dukes mayonnaise, honey mustard, and a few spoonfuls of chipotle salsa from Costco and some capers on the side. Try it. Some may like it and some may not. We enjoy it!

    Reply
  13. Avatar for AdoAdo says

    August 6, 2020 at 3:41 pm

    5 stars
    Hey Hank – I’ve done this several times and found new and creative ways to mess something up in every cook but it has yet to turn out as anything but absolutely wonderful! I’ve done this once in an offset smoker with lump charcoal and some apple wood chips over an ice bath for like 12+ hours and I’ve done it a number of times on a pellet grill. Whether it seems to go perfectly with good constant heat and slow cook or I get a bad spike and it cooks in like 2 hours, it’s been a family favorite. Great and easy. Really love it! Thanks so much for sharing!

    Reply
  14. Avatar for Breck PowellBreck Powell says

    July 25, 2020 at 1:23 pm

    5 stars
    Hey Hank, thanks for the recipe. Awesome salmon! Sharing what I did:

    Rig: Camp Chef 24 SG pellet smoker/grill.

    Pellet: 75% Alder 25% Mesquite

    Smoked on top 24 × 14 top shelf on a wire rack inside a half sheeter.

    Used a 1″× 10″×18″ patio brick wrapped in foil on a half sheeter on bottom shelf as a heat sync. This maintains the low heat and temp fluctuations you get with smaller spaces (36″ and under) and pellet smokers tend to swing temp when the door is opened.

    Even though my lowest temp setting is 160° I was able to keep it at 140° constantly for the first 2 hrs. Gradually brought it up to 175 over the last 2 hrs and bam 138° finish temp.

    Sauces: Maple syrup, Honey, Honey Strawberry (made from syrup leftover from fresh strawberries and large grain organic sugar and honey mixed in. Strawberry may sound like a weird pairing with salmon but it’s actually AMAZING!

    Thanks again y’all for the great tips.

    HAPPY SMOKIN’!!!

    Reply
  15. Avatar for CraigCraig says

    July 19, 2020 at 5:10 pm

    Hi. Hope you can help me. I’m using a WSM. Have done about 1/2 doz batches of salmon with good results, but always looking to improve. I bring temp up slowly as suggested and try to finish around 170 after 3 1/2hrs. I find after basting each hr, I have trouble keeping temp down and still maintain smoke. By the time I get it regulated, it’s time to bast again. To keep temp down I have to close off drafts, but then I find there is no smoke coming out of vent. Couple questions: Is this normal or is there something else I should be doing?
    Am I still getting smoke effect even if I don’t see it? In other words, is cooler temp more important than smoke?
    Thks

    Reply
    • Avatar for Hank ShawHank Shaw says

      July 20, 2020 at 7:59 am

      Craig: Not sure what a WSM is. But in general, smoke is more important than a higher temperature. If you are losing temp while basting, that’s not terrible. Far worse to see temperatures spike to, say, 275F. That’s too hot.

      Reply
      • Avatar for JessicaJessica says

        November 8, 2020 at 7:46 am

        It says prep time is 15 minutes, but really it’s 6-8 hours, right? If you include the brining and drying? So do you start this early in the morning?

        Reply
        • Avatar for Hank ShawHank Shaw says

          November 8, 2020 at 8:12 am

          Jessica: Yes, the prep time does not include curing time. I generally set the fish in the brine in the morning, take it out that evening, let it sit uncovered in the fridge overnight, then smoke in the morning.

          Reply
    • Avatar for BrianBrian says

      August 9, 2020 at 7:46 am

      Try the snake method with your coals in the WSM. Maybe only use one layer of 2 unlit briquettes side by side in a semi circle. Start with a really small amount of lit charcoal. Maybe a quarter of a chimney full or less. Place the lit coals on one end of the semi circle. Place one wood chunk on top of the lit coals. See how that works for you with your temps.

      Reply
  16. Avatar for MichelleMichelle says

    July 19, 2020 at 4:14 pm

    5 stars
    Just tried this today and it was amazing. Put a little spice in the maple syrup and it came out perfect. Thanks for posting!

    Reply
  17. Avatar for BrendaBrenda says

    July 15, 2020 at 2:50 pm

    Hello! This recipe sounds amazing! Thank you so much for posting it. I’m very new to using a pellet grill or any type of smoker and I’m wondering if you think I could throw potatoes on there with the salmon at the same temp and get smoked “baked” potatoes? Do you think they would cook at that low temp? Thanks so much!

    Reply
    • Avatar for Hank ShawHank Shaw says

      July 15, 2020 at 3:15 pm

      Brenda: I have never done it, but I suspect it would work. It might take several hours to cook through at that temperature, but you are smoking the fish that long anyway.

      Reply
  18. Avatar for CraigCraig says

    July 15, 2020 at 1:45 pm

    5 stars
    If you use a filet or whole fish, adjust time accordingly. This is the best smoked salmon recipe and I have used it dozens of times. Thank you!

    Reply
    • Avatar for Marnie FrasierMarnie Frasier says

      August 21, 2020 at 6:44 pm

      4 stars
      I use a recipe similar, however I add 2 TBS of Worcester, 12 drops of Tabasco, and a sprinkle of garlic powder and pepper. I have found the most important part is letting the salmon set for about 45 minutes after rinsing the brine and warming my smoker. Happy smoking! Don’t be in a hurry.

      Reply
  19. Avatar for RebeccaRebecca says

    July 12, 2020 at 8:24 am

    4 stars
    I was skeptical about being able to follow this successfully as it looked pretty complicated but it really wasn’t. It just takes time.

    Reply
  20. Avatar for JoeyJoey says

    June 30, 2020 at 8:27 am

    5 stars
    This is the best damn smoked salmon I’ve ever had, let alone made.

    Reply
    • Avatar for Diane StoraciDiane Storaci says

      July 5, 2020 at 3:20 pm

      4 stars
      how can I send my sisters some of this and have it get there safe to eat?

      Reply
      • Avatar for Hank ShawHank Shaw says

        July 6, 2020 at 7:52 am

        Diane: You can’t, not unless you send it frozen. This is not intended for long storage.

        Reply
        • Avatar for Ron BehnkeRon Behnke says

          September 20, 2020 at 9:39 am

          Hank, if you vacuum seal it won’t the salt keep it from spoiling over the couple of days it takes to get to someone in the mail? I’ve seen smoked salmon many times in the store displayed in an unrefrigerated area. Set me straight if I’m wrong.

          Reply
          • Avatar for Hank ShawHank Shaw says

            September 21, 2020 at 9:27 am

            Ron: No way. That is cold smoked salmon, and entirely different product.

    • Avatar for Shirley HolonkoShirley Holonko says

      July 16, 2020 at 6:37 pm

      5 stars
      I have made this smoked salmon several times now and every time I get rave reviews! Even from people who profess to make the “best” smoked salmon! They have admitted they must their crown down to me. I pretty much follow the recipe exactly with the exception that I sprinkle fresh dill on them while they are forming the pellicule. Love it! Thank you for the recipe!

      Reply
  21. Avatar for ChestonCheston says

    June 28, 2020 at 8:14 am

    Has anyone tried smoking at 225f? My broil king regal smoker does 225f as its main low smoke point but I believe it can be as low as 180f.

    Reply
    • Avatar for Hank ShawHank Shaw says

      June 28, 2020 at 10:22 am

      Cheston: Yes, and it works, but you will get more albumin seeping from the meat. Just paint it more with the maple syrup and pull the fish after 3 hours.

      Reply
      • Avatar for Cheston ChiuCheston Chiu says

        June 30, 2020 at 1:37 pm

        I’m in the middle of smoking salmon and I’m already close to 130 internal in under an hour at 200-225f … is that normal? Maybe I didn’t probe correctly

        Reply
  22. Avatar for Brent SchafferBrent Schaffer says

    June 21, 2020 at 11:49 am

    5 stars
    I’ve been smoking fish for ~10 years and this recipe is one of the best I’ve used. The salt level ~2TBS for 2 lb salmon filet is perfect. It wasn’t too salty as I’ve made that mistake a few times. I missed the (post-brining) drying step for years. Don’t skip this! Also, it’s the first time I’ve basted [fish] during the smoke. I used a bourbon maple syrup. (Next time I might add a little more bourbon) It made a slightly sweet skin that sealed in the juices. I was worried that it would be overly sweet and it wasn’t. If you like sweet, smear a small handful of brown sugar each time after moping with the syrup and you have salmon candy.

    Reply
  23. Avatar for Steve DGSteve DG says

    June 18, 2020 at 9:22 pm

    5 stars
    Followed the recipe as written and it came out great! I was a bit disappointed in the maple syrup as it didn’t seem to give much of a kick to the sweet side of the salmon. I don’t have birch syrup readily available, but I do have molasses. Would molasses work as the sweetener for the baste?

    Reply
    • Avatar for Hank ShawHank Shaw says

      June 19, 2020 at 7:08 am

      Steve: Just use more maple if you want it genuinely sweet. I just like a hint of it. Molasses might be too strong.

      Reply
  24. Avatar for Tim G.Tim G. says

    June 9, 2020 at 10:27 pm

    5 stars
    I’ve made this about 4 years ago and it was great. I can’t remember if I did a light rinse after they cured from the brine. I believe I did. Are you supposed to?

    Reply
    • Avatar for john gibbonsjohn gibbons says

      July 19, 2020 at 6:45 am

      I have done a quick rinse. Turn out great. Have not tried “not rinsing”.

      Reply
  25. Avatar for BobBob says

    June 8, 2020 at 4:49 pm

    5 stars
    Hank, great recipe for all the reasons in your posting and comments. I’ve made it several times in the past few months.

    My question is about final texture, I’ve had some smoked salmon that had a flakey texture (like a grilled or baked fish) and it seems like mine turn out very flavorful, but soft and not flakey. What should I expect from this recipe and method?

    Thank you

    Bob

    Reply
    • Avatar for Hank ShawHank Shaw says

      June 8, 2020 at 4:52 pm

      Bob: It should be cooked through, but not so much that it is hard. It should flake, however. My guess is you will need to increase your heat or time the next time you do it.

      Reply
  26. Avatar for AlanAlan says

    June 6, 2020 at 8:03 pm

    Is forming a pedical in a 70 degree house under a fan safe? Your instructions say 60 degrees.

    Reply
    • Avatar for Hank ShawHank Shaw says

      June 8, 2020 at 7:20 am

      Alan: Yes, it’s safe because you have salted the fish and you will only be air drying it for about an hour or so.

      Reply
  27. Avatar for Honeylieg V WiltseHoneylieg V Wiltse says

    June 2, 2020 at 3:58 pm

    2 stars
    I tried this recipe in my Traeger, the salmon looked beautiful had an amzing texture but tasted awful. It was so salty the flavor of the fish was lost. I recommend adjusting the salt to a tablespoon per cup of PACKED brown sugar then allowing diners to salt to taste.
    For folks who don’t do much salt, omit the salt. The sugar draws out quite a bit of the moisture. You will need to sprinkle a bit more on then allow it to form a new crust but it is worth the extra 15 mins. Then just use a finishing salt like maldon or richly flavored black sea salt.

    Reply
    • Avatar for Rick M.Rick M. says

      June 8, 2020 at 1:26 pm

      5 stars
      Honeylieg what brand of kosher salt did you use? Diamond Crystal has 1/2 the sodium Morton contains. Salt is not just salt. Not to bash Morton, I use it daily, but when brining, only Diamond Crystal for me. Best of luck.

      Reply
      • Avatar for NealNeal says

        June 26, 2020 at 9:22 pm

        It’s better to add salt by weight instead of volume (cups). I’ve learned this the hard way too before. 1/3 cup of one salt could bef more that 2 grams of another salt.

        Reply
        • Avatar for Hank ShawHank Shaw says

          June 27, 2020 at 7:38 am

          Neal: You are right when you are directly salting, but with a brine you have a bit more leeway — enough to get away with volume measurements. I always measure by weight when I need precision, though.

          Reply
      • Avatar for Shirley HolonkoShirley Holonko says

        July 16, 2020 at 6:44 pm

        5 stars
        I have never found it too salty using kosher salt. It would definitely be too salty if you used table salt.

        Reply
  28. Avatar for BeeGeeBeeGee says

    May 31, 2020 at 8:20 pm

    5 stars
    Tried it today. Followed the directions to a T. Not only did it turn out exactly as pictured, as well as the description of the results of the drying process, it tasted as delicious as advertised. For the baste I used Asian sweet soy sauce, which is rather thick, mixed with honey. Basted again after the second hour and noticed it appeared to be just about done. I gave it another 10 minutes for the baste to caramelize on the fish and checked for flakiness. Viola! Perfection!

    Thank you for the great recipe! If you have a nice piece of salmon, this is well worth the effort

    Reply
    • Avatar for JonnyJonny says

      July 4, 2020 at 7:38 am

      What was your total time smoking/temps? I have (2) ~0.5lb fillets for my electric smoker. Did you do (1) hr at 150 and (2) hrs at 170? Thanks!

      Reply
      • Avatar for Hank ShawHank Shaw says

        July 4, 2020 at 8:03 am

        Jonny: I just set the smoker to 165 to 175F and let it run for a few hours. Three hours is pretty normal for me, but I sometimes go 4.

        Reply
  29. Avatar for BeckyBecky says

    May 23, 2020 at 9:45 pm

    5 stars
    Seriously AMAZING!!!! I added old bay seasoning to the brine also and it added the perfect amount of savory. The recipe wasnt to sweet or salty. It was the perfect mix of salt, sweet and savory. Will definitely be making again!!!!

    Reply
  30. Avatar for CorbinCorbin says

    May 23, 2020 at 8:58 pm

    Would agave nectar work well as a sweetener for the basting?

    Reply
    • Avatar for Hank ShawHank Shaw says

      May 24, 2020 at 7:52 am

      Corbin: Sure, but it doesn’t add much flavor to the party beyond sweet.

      Reply
  31. Avatar for Mike TripodoMike Tripodo says

    May 23, 2020 at 6:09 pm

    How do you know when it’s done?

    Reply
    • Avatar for Hank ShawHank Shaw says

      May 24, 2020 at 7:51 am

      Mike: It’s up to you. It will be cooked through in about an hour at these low temperatures, but you need to leave it there to get a good smoke on it.

      Reply
  32. Avatar for Paul TelescoPaul Telesco says

    May 17, 2020 at 11:41 am

    5 stars
    I’ve been a fan of smoked salmon from waaaaay back – early 70’s and this method is close enough to the old timer way of making it. Stressing that the primary ingredient is patience is dead on. If you want to use brown sugar instead of syrup, make a glaze of hot water and brown sugar – reduce it till as thick as bottled syrup.

    Reply
  33. Avatar for T AT A says

    May 8, 2020 at 2:31 pm

    5 stars
    Absolutely fantastic. I only wish I had listened to the note at the bottom and made more because everyone is eating it so quickly.
    I’m new to smoking and have only smoked 4 meats. This is my first time doing salmon. I followed the instructions to a T and it turned out better-than-expected. Thank you!

    Reply
  34. Avatar for Claire FickelClaire Fickel says

    May 6, 2020 at 7:45 am

    5 stars
    Hi- I was curious, I bought FIVE 1.3-1.5 lb wild caught alaskan salmon filets (skin on) from Costco. I am using my electric pellet smoker. Can I brine these in a 5 qt bucket or should they be in a rectangular plastic container so they lay down flat? Also, would you recommend doubling or tripling your recipe for the brine? Trying to figure out how much to make and how long to let them brine for. Thanks! I’m so excited to do this!

    Reply
    • Avatar for Hank ShawHank Shaw says

      May 6, 2020 at 8:07 am

      Claire: Yes on both. I do prefer using a method that allows the fish to lay flat, but people use buckets all the time. And you can definitely scale up the brine amounts.

      Reply
  35. Avatar for Crystal McKinneyCrystal McKinney says

    April 30, 2020 at 6:28 am

    I have not tried this recipe. I am attempting to smoke fish that will he shelf stable for longer than 3 weeks. If I use a pink curing salt will it be stable longer? I see that your recipe is using kosher salt. Any tips of longer shelf stability will be greatly appreciated. I do not have room in a freezer for what I’m attempting to do. Thank you.

    Reply
    • Avatar for Hank ShawHank Shaw says

      April 30, 2020 at 8:22 am

      Crystal: Then this is not your recipe. I have no idea how to make fish shelf stable other than canning it. Sorry.

      Reply
    • Avatar for DTDT says

      May 2, 2020 at 6:04 pm

      5 stars
      Thank you so much ..simple …supper easy to do and make it…first time I try …I make it…. it comes out not bad at alls…nice color …tasty ….jucice…thank you !!! so much!!!

      Reply
    • Avatar for MayMay says

      May 4, 2020 at 5:04 pm

      5 stars
      Awesome recipe! I reduced the salt a little so that my brine is not as salty (half your recipe):

      2 cups water
      2 tablespoons salt
      1/2 cup brown sugar.

      Brine salmon (1 pound, farm raised from costco) overnight, let dry in fridge few hours on rack.

      I put my salmon in my cheap smoker from Amazon (no temperature control, smoker can also be used as slow cooker!) for 3 hours. The internal temperature ended up 180. Never basted or nothing, too much bother. The resulting salmon is slightly dry but still juicy enough, and tastes AWESOME! The family loves it!

      I have you to thank for the awesome tasting smoked salmon.

      Reply
  36. Avatar for RandyRandy says

    April 29, 2020 at 2:31 pm

    5 stars
    I have been using your recipe for some time, printed it out. Now that were home bound a friend wanted the recipe so I thought I would see if I could re-find it. I did. I notice you updated it. The biggest change I noticed so far was the starting cooking temperature. Just curious, why the change.

    Reply
    • Avatar for Hank ShawHank Shaw says

      April 29, 2020 at 2:49 pm

      Randy: Just tinkering with the recipe, trying to improve it.

      Reply
      • Avatar for AmandaAmanda says

        July 3, 2020 at 3:21 pm

        I only have hickory or misquote chips. Can either one of those work?

        Reply
        • Avatar for Hank ShawHank Shaw says

          July 3, 2020 at 3:56 pm

          Amanda: I mean, yes, they will work, but both are very strongly flavored woods that I never use with salmon. So if you are not in a position to get a lighter wood, go ahead. But I would do my best to find alder, maple or a fruit wood.

          Reply
  37. Avatar for Joe GJoe G says

    April 20, 2020 at 2:04 pm

    5 stars
    I’ve made this a couple times with good results, but I was wondering, is there a good rule of thumb or indicator for knowing how long to brine? Or do I just have to get a feel for it? I use this on salmon and trout caught in Lake Michigan, and this time of year the coho are rather small, like under 20”, though as the year goes on, I’ll be getting bigger coho and King. Is there a way to know my fish is cured? Or do I just have to be willing to make mistakes and figure out about how long I have to bribe varying sized fish?

    Reply
    • Avatar for Hank ShawHank Shaw says

      April 20, 2020 at 2:07 pm

      Joe: It is complicated to get it exactly right with a brine, but a general rule is that with this brine, small fish like what you are referring to would only need about 4 to 6 hours in the brine, while a big king might need up to 24.

      Reply
  38. Avatar for Rosa BuffaloRosa Buffalo says

    April 12, 2020 at 10:41 am

    5 stars
    Hello Chef,
    thank you so much for sharing this amazing recipe! I love smoked fish and have a pellet smoker (Rectec). I am new to this and your explanation of the science is greatly appreciated. The salmon I made was fantastic, restaurant-quality – Simply seasoned in a brine of water with 1:1 sugar salt, I let the smoke do all the flavoring except for the maple syrup brushed on in the last hour of the 2 hour 45-minute cooking process. The only thing that was not clear is when to put the fish in. Following your suggestion not to use shocking temps, I put the fish in the smoker cold while the smoker got up to temp. I had to open the lid on occasion as the heat got too high (180 f), even though it’s cold and snowy here in Colorado today. Otherwise, I woke up put the fish in and had it for brunch. Thanks!

    Reply
  39. Avatar for TimTim says

    April 10, 2020 at 4:05 pm

    5 stars
    Wow!!! Just Wow!!! I just made this for dinner last night – and it was out of this world delicious!!! I brined my salmon for 12 hours overnight then patted dry on a rack in the fridge for 4 hours before smoking slowly using Alder pellets. My family thought it was incredible. Thanks so much for the recipe. Simple and delicious

    Reply
  40. Avatar for HaworthHaworth says

    April 9, 2020 at 8:21 pm

    5 stars
    Yes – five stars…great procedure.

    Reply
  41. Avatar for HaworthHaworth says

    April 9, 2020 at 8:19 pm

    5 stars
    I use this recipe and it is great. I do have one comment about filling the smoker. Each smoker is difference and there seems to be a “sweet spot” where the quantity (volume) of fish seems to work the best in that volume of space. My smoker is home made and uses the Bradley supplemental smoke generator and a veritable hot plate.

    Reply
  42. Avatar for Travis WeinrichTravis Weinrich says

    April 7, 2020 at 9:49 pm

    5 stars
    First time Salmon smoker and this recipe Nailed It!!! I had a hard time controlling the temp on the Oklahoma Joe’s charcoal smoker.(ended up leaving the lid to the fire box open to achieve the right temps) I used misquote wood chips and it turned out AMAZING!!! Thank you for the easy but delicious recipe. Definitely will be using it again.

    Reply
  43. Avatar for DavidDavid says

    April 6, 2020 at 3:22 pm

    5 stars
    I have been smoking salmon for over 40 years and I do have some great recipes. I was looking for something new to try and I must say this is a great & simple recipe. I will do this one again for sure ! Thanks for posting.

    Reply
  44. Avatar for chrischris says

    March 30, 2020 at 9:25 am

    Finally a correct recipe! I have been smoking salmon forever and just wince at all the stuff people add in their brines. Salt and raw brown sugar is all that is needed…with a baste or two of real syrup.
    As important as the above is to use natural ocean caught salmon.

    I use a big chief smoker and it stays around 130 deg so I have found that the air drying step can be skipped as by the time the smoker gets up to speed the fish is dry.

    Reply
  45. Avatar for LizLiz says

    March 29, 2020 at 3:56 pm

    We have a new smoker and I’ve found some salmon that’s 5 months old frozen in a gallon sized bag… slightly freezer burned. We are unable to go to the store at this time. Do you think it would be worth it give it a crack in our new smoker or would it be awful? Should it be any good still?

    Reply
    • Avatar for Hank ShawHank Shaw says

      March 29, 2020 at 4:00 pm

      Liz: It’s worth a shot, but it won’t be as good as fresh.

      Reply
  46. Avatar for Gary MountGary Mount says

    March 28, 2020 at 10:44 am

    I appreciate you sharing your knowledge send postings , I am new to the smoking world and am attempting salmon

    Reply
  47. Avatar for LeeLee says

    March 25, 2020 at 5:44 pm

    After you take the fish out of the brine, do you rinse it before patting it dry?

    Reply
    • Avatar for Hank ShawHank Shaw says

      March 26, 2020 at 7:56 am

      Lee: You can, briefly. Sometimes I do and sometimes not. Sometimes I just pat the fish dry.

      Reply
      • Avatar for DustinDustin says

        April 10, 2020 at 12:38 pm

        4 stars
        I have done this exact recipe several times and like it better if I just pat dry and don’t rinse. Both are good though.

        Reply
  48. Avatar for Sam ketaSam keta says

    March 25, 2020 at 12:56 pm

    Can you describe the texture of the fish after brining for 36 hours? Should it be firm, medium firm? Mine came out just as soft as it went in.

    Reply
    • Avatar for Hank ShawHank Shaw says

      March 25, 2020 at 12:58 pm

      Sam: It should be slightly firmer, but not hard like truly cured fish. You are only brining, not full-on curing.

      Reply
  49. Avatar for JonJon says

    March 25, 2020 at 9:44 am

    5 stars
    Great, simple recipe. Thank you. What kind of wood do you use?

    Reply
    • Avatar for Hank ShawHank Shaw says

      March 25, 2020 at 10:21 am

      Jon: Alder, almost always. But willow is nice, too, as is oak or maple. Some people prefer fruit woods.

      Reply
  50. Avatar for Brian LaidermanBrian Laiderman says

    March 24, 2020 at 9:17 pm

    5 stars
    This Smoked Salmon instruction guide was AMAZING! I loved the directions and explanations. Thank you for taking the time to put this out there for rookies like me to explore with. Nailed it the first time!

    Reply
  51. Avatar for NathanNathan says

    March 24, 2020 at 9:57 am

    Not sure if anyone has mentioned this use for it but… On a toasted bagel (everything) with green onion cream cheese, flaked salmon, lemon juice, this cut cucumber and fresh dill on top is amazing.

    Reply
    • Avatar for Leslie ThomasLeslie Thomas says

      July 22, 2020 at 8:36 pm

      Don’t forget the capers!

      Reply
  52. Avatar for RichardRichard says

    March 21, 2020 at 11:39 am

    5 stars
    Came out awesome did some in honey and maple syrup. Think next time I’m going to leave the heat at 150° and not go higher because couple of pieces were just a touch dry. And next time is tomorrow, lol.

    Reply
  53. Avatar for CharlieCharlie says

    March 17, 2020 at 1:05 pm

    5 stars
    A damn good recipe for salmon that tastes like you’re french kissing God!

    Reply
  54. Avatar for MonicaMonica says

    March 14, 2020 at 12:05 pm

    Love this recipe! What do you serve your hot smoked salmon with?

    Reply
  55. Avatar for MikeMike says

    March 7, 2020 at 11:21 am

    5 stars
    Best smoked salmon I have ever made! Thank you!!

    Reply
  56. Avatar for Ken GibsonKen Gibson says

    March 4, 2020 at 6:03 pm

    Iam going to smoke a batch of kokanee and eastern brook trout with my salmon I would cut in 1 inch strips, and with the ends just slice a bit with the kokanee and brookies do you you leave the filet whole or do you just slice them a bit

    Reply
  57. Avatar for Dione E. zaleDione E. zale says

    March 2, 2020 at 11:46 am

    Being a rank new-comer to smoking foods, your recipe sounds fantastic, so flavorful. I’m 89 years old and don’t have a grill or smoker, can I still use salmon with the pellicle developed first, in a wok, smoke the fish on the stove top? I would be using the standard of uncooked white rice, some green tea, maybe a few aromatics to create the smoke…maybe later with more experience, I’ll try soaked wood chips, too.
    Thank you for making the process so easy to understand.

    Reply
    • Avatar for Hank ShawHank Shaw says

      March 2, 2020 at 1:26 pm

      Dione: Not with this recipe. Sorry, this will not work with a wok.

      Reply
  58. Avatar for Sarah FanningSarah Fanning says

    March 1, 2020 at 9:45 pm

    5 stars
    I really absolutely love this recipe. Second time using it. Talk about some great tasting smoked salmon!

    Reply
  59. Avatar for Dustin StegerDustin Steger says

    February 24, 2020 at 7:33 pm

    5 stars
    Sir, Dustin Steger from Texas. Love the recipe, making it for second time. My question is, when you say let it rest for an hour after smoking, do you mean at room temp(AC 70 indoors) or what exactly? I shrink wrapped after last batch resting for 1 hour that way. Delicious. Just want to see if that’s the way you advise
    Thanks for your wonderful insights
    Dustin Steger
    Texas

    Reply
    • Avatar for Hank ShawHank Shaw says

      February 27, 2020 at 2:07 pm

      Dustin: Yes, at room temperature. It lets everything firm up and not “sweat” when you put it in the fridge.

      Reply
  60. Avatar for Catherine ThompsonCatherine Thompson says

    February 20, 2020 at 11:48 am

    5 stars
    Best smoked salmon I’ve ever had!! Thank you! One question, for convenience, I’d like to brine my salmon the day before drying it (I prefer to dry it outside rather than in the fridge). Is it ok to leave brined salmon refrigerated overnight and then dry it the next day?

    Reply
    • Avatar for Hank ShawHank Shaw says

      February 20, 2020 at 12:02 pm

      Catherine: Yes, it’s fine to do that

      Reply
  61. Avatar for ZaneZane says

    February 20, 2020 at 8:53 am

    I plan on smoking some river caught trout. When cleaning the fish for this recipe, do I need to scale the fillets?

    Reply
    • Avatar for Hank ShawHank Shaw says

      February 20, 2020 at 9:13 am

      Zane: I do not scale them.

      Reply
  62. Avatar for AmyAmy says

    February 9, 2020 at 1:33 pm

    Can i get a little clarification? You say to gradually increase the temperature of the fish. Should the fish be put into a cold smoker (starting 1 hr timer here) and heated to 150°, after the hour is up, bump the temp up to 175° for 1-2 hours. And then it’s done cooking. Is that right?
    Thank you for any clarification.

    Reply
    • Avatar for Hank ShawHank Shaw says

      February 12, 2020 at 9:31 am

      Amy: Yes, I put my salmon in a cold smoker and let the temperature rise very slowly. This allows me to smoke for 3 hours without annihilating the fish.

      Reply
  63. Avatar for IanIan says

    January 28, 2020 at 2:44 pm

    Quick question. On the “something sweet” portion of the lead in to the recipe, you say you use it to sweeten your brine. But in the recipe section you don’t mention the syrup with the brine ingredients. I just brined my first salmon side without the sweet. Currently drying. Have I done wrong? Do you also baste with the sweet to start out, or wait at least an hour before the first basting? Thank you for any clarification you can offer.

    Reply
    • Avatar for Hank ShawHank Shaw says

      January 28, 2020 at 2:45 pm

      Ian: Ah, good catch! I no longer do that. Will fix the recipe.

      Reply
  64. Avatar for James McMurranJames McMurran says

    January 24, 2020 at 9:10 pm

    5 stars
    This was amazing. I didn’t have time to brine for as long and did so for an hour and then dryed it for another hour and it came out great! My temps (still working on it) went from 150 to 170 and I still had perfectly flavored salmon smoked with alder and then some cherry. I also only made a pound and just 1/5 the brine recipe. It was very, very good. Thanks!

    Reply
    • Avatar for Marie AnneMarie Anne says

      May 9, 2020 at 5:14 am

      I’m going to brine for maybe 3 hrs…. how long did you keep it on the smoker ? You started at 150 right. For how long. Thx ?

      Reply
  65. Avatar for Jennifer KuhlmanJennifer Kuhlman says

    January 21, 2020 at 6:02 pm

    5 stars
    This is my go to recipe. Perfect.

    Reply
  66. Avatar for Mike RobinsonMike Robinson says

    January 21, 2020 at 4:10 pm

    5 stars
    Oustanding site Hank! Followed this recipe last weekend and had the best smoked salmon to date. Been cooking at too high a temp and never basted before your coming across this recipe. Your instructions made a world of difference. Been looking for more sausage ideas as well and looks like you have some really great ones. Being a Montanan, glad I discovered you!

    Reply
  67. Avatar for Rosemary MalbinRosemary Malbin says

    January 21, 2020 at 12:33 pm

    Approximately how long do you smoke steel head pieces?

    Reply
    • Avatar for Hank ShawHank Shaw says

      January 21, 2020 at 1:23 pm

      Rosemary: About 3 hours, if I can keep the smoker below 200F. Less if not.

      Reply
  68. Avatar for DamonDiGianDamonDiGian says

    January 20, 2020 at 6:17 am

    5 stars
    I used this recipe a few weeks ago and the salmon came out great! Everyone who tried it said it was the best they ever had. Moist and flavorful. Thank you.
    I started another batch last night and added some red pepper flakes to the brine.
    When trying to dry my fish today, I couldn’t get the pellicle to form. My fish is just dry, it isnt sticky.
    Is there a way to fix this?

    Reply
  69. Avatar for Sondra NelsonSondra Nelson says

    January 19, 2020 at 5:34 pm

    My husband and I will be ice fishing this weekend for Lake Whitefish. Assuming we catch something I am planning on smoking them. Do I alter the recipe at all?

    Reply
  70. Avatar for Nancy B.Nancy B. says

    January 19, 2020 at 11:19 am

    5 stars
    I’ve been using your method since last fall for all of the fish I bring home from commercial fishing in my home state of Alaska, except I’ve been using an indoor smoker that I place under the fan on my stove. The fish turns out incredibly well every time. Nothing like Alaska smoked sockeye with a New England maple glaze. Thanks for the awesome recipe!

    Reply
  71. Avatar for JakeJake says

    January 17, 2020 at 3:35 pm

    I’m a little confused on when you are putting the salmon in the smoker. Do you put it in right away, smoke until it reaches a temp of 140-150; leave for an hour, then raise the temp to 175 for an hour or two?

    Reply
    • Avatar for Hank ShawHank Shaw says

      January 17, 2020 at 4:09 pm

      Jake: Yes, it stays in the whole time.

      Reply
  72. Avatar for Chris sundellChris sundell says

    January 6, 2020 at 7:51 pm

    Try to baste with apricot jam. A friend who never eats anything that is not charcoaled to death just loved my smoked salmon ++++

    Reply
  73. Avatar for Thomas SummetsThomas Summets says

    January 4, 2020 at 12:59 pm

    5 stars
    Thanks. First Time smoker. Have my salmon in the brine

    Reply
  74. Avatar for Tyler PurvisTyler Purvis says

    January 1, 2020 at 5:52 pm

    do you baste the fish with syrup as soon as you put it in the smoker, or just starting after the first hour?

    Thanks for the write up, very helpful

    Reply
    • Avatar for Hank ShawHank Shaw says

      January 2, 2020 at 8:03 am

      Tyler: You start after the first hour, and not earlier than 30 minutes into it.

      Reply
  75. Avatar for AndyC.AndyC. says

    December 25, 2019 at 11:20 am

    5 stars
    Hank: thanks for explaining the technique along with the recipe. It helped take my whole smoke game to the next level.

    Larry: I had this problem with my masterbuilt, too. Lighting one charcoal briquette in the ash pan at the beginning solved the problem of no smoke, and still gave me a moist and juicy fish. The briquette heats the wood chips up enough to smoke, and the electronics adapt to keep the temp in range.

    Reply
  76. Avatar for AnneAnne says

    December 19, 2019 at 11:28 am

    Can you use a Cameron stovetop cooker for this?

    Reply
    • Avatar for Hank ShawHank Shaw says

      December 19, 2019 at 12:31 pm

      Anne: I don’t know that that is.

      Reply
  77. Avatar for RochelleRochelle says

    December 18, 2019 at 3:55 pm

    5 stars
    I caught my first salmon this fall with my father in law. She was a big girl who was not great table quality meat, so I decided to smoke it. This recipe is so good. I will use it over and over. In fact, I’ve got a second batch in the smoker now that should be done any time. Cheers!

    Reply
  78. Avatar for Larry BloodLarry Blood says

    December 12, 2019 at 7:44 am

    Hank, I live in north FL, and use a Masterbuild Electric Smoker. The outside temp is usually warmer here, so the chips do not smoke at your 150 recommended cooking temperature. With 60 degrees outside, I have turn it up to 180 or 190 to get it to smoke. Any recommendations? Guessing a colder day will allow for lower cooking temp and slower cooking? Still came out tasty!!

    Reply
    • Avatar for Hank ShawHank Shaw says

      December 14, 2019 at 9:22 am

      Larry: You should be fine at 180F.

      Reply
  79. Avatar for BlakeBlake says

    December 9, 2019 at 7:24 am

    5 stars
    Turned out great on some small king fillets! Thanks for sharing.

    Reply
  80. Avatar for DerekDerek says

    December 7, 2019 at 4:44 pm

    4 stars
    Besides salmon salad, a chowder is a good use for “dry” smoked fish. I’ve made a spread as well which would probably mask a heavily smoked fish.

    Reply
  81. Avatar for Connie NanceConnie Nance says

    November 27, 2019 at 8:10 pm

    5 stars
    Salute and thank you from Montana! This recipe is AMAZING! I used bourbon aged maple syrup for the baste (I highly recommend it). Smoked for two hours at 130 and two hours at 180. It was moist and flaky and a huge hit! Thank you again!

    Reply
  82. Avatar for KayliKayli says

    November 26, 2019 at 12:01 pm

    5 stars
    Fabulous! Brining Atlantic salmon for 8 hours was perfect. I used a pellet smoker with applewood. I smoked the fish for two hours at 160 and then two more hours at 180, taking the thinner pieces off once they reached the appropriate internal temperature. The salmon is moist, flakey, and delicious. Thanks for the recipe.

    Reply
  83. Avatar for Bruce WilsonBruce Wilson says

    November 23, 2019 at 11:48 pm

    5 stars
    This recipe beat out the store bought smoked fish at deer camp this season. Not too smoky and moist, it was a great hit. The hunters at BD Doug’s camp salute you from Northern Minnesota!

    Reply
  84. Avatar for David RothsteinDavid Rothstein says

    November 17, 2019 at 4:52 am

    You say that Atlantic salmon works fine but that you dont eat the stuff. Some of us dont get to fish for salmon and just buy it. Is there something wrong with Atlantic or Scottish farmed salmon? I haven’t smoked fish in 25 or 30 yrs and would like to start again.

    Reply
    • Avatar for Hank ShawHank Shaw says

      November 17, 2019 at 7:27 am

      David: Yes, I don’t eat it because I personally prefer the wild salmon I catch. There’s nothing wrong, culinarily speaking, with the farmed fish. I just don’t support salmon farming in most cases.

      Reply
  85. Avatar for LauraLaura says

    November 9, 2019 at 6:42 pm

    5 stars
    I made this recipe and it turned out great. The fish did not get the white layer during drying after several hours so I had to put it in the fridge overnight. I think my house may have been to hot. The lowest I could get my smokers to cook was 170 I added ice but it quickly got back up to 170. I propped the lid open a little. The thermostat often still read high but it must have been in the the bottom because my fish did not bleed white. Thanks for sharing.

    Reply
  86. Avatar for KristieKristie says

    November 9, 2019 at 1:09 pm

    5 stars
    I used your recipe and was so happy with the result. I raise bees, so used honey instead of syrup. Was so excited-I’m smoking again this weekend. My new favorite pastime!

    Reply
  87. Avatar for Bill shaverBill shaver says

    October 23, 2019 at 12:16 pm

    5 stars
    I just got finished smoking an Alaskan salmon on my smoker using your super easy method now I need some recipes for smoked salmon

    Reply
  88. Avatar for andrew cannonandrew cannon says

    October 19, 2019 at 2:17 pm

    Cant wait to try this recipe today, may only question is you do not list what type of smoke wood you are using, cheery, mesquite, hickory,?

    Reply
    • Avatar for Hank ShawHank Shaw says

      October 19, 2019 at 3:32 pm

      Andrew: Because it doesn’t matter. Use what makes you happy. I personally prefer alder.

      Reply
  89. Avatar for ShanShan says

    October 15, 2019 at 10:40 pm

    5 stars
    Better and easier than other recipes I have tried. I also agree that the drying period is very important. I usually only baste one time which seems to do the trick. Leaves more of a true salmon flavor rather than a candy.

    Reply
  90. Avatar for RhonaRhona says

    October 14, 2019 at 1:19 pm

    5 stars
    This salmon is fabulous. Only addition I make is to put a bit of salt i to the maple syrup when I baste it. I used thicker fillets and smoked it until it hit 140. It gets raves. Thank you!

    Reply
  91. Avatar for moe kenneymoe kenney says

    October 9, 2019 at 4:11 pm

    5 stars
    Super ez and really good. Thank you for your recipe and very helpful hints..I have never had smoked salmon as good as this……

    Reply
  92. Avatar for Dave pDave p says

    October 8, 2019 at 5:18 pm

    Hank, do you rinse the filets after brine or just pat dry?

    Reply
    • Avatar for Hank ShawHank Shaw says

      October 9, 2019 at 7:34 am

      Dave: I do rinse them.

      Reply
  93. Avatar for JAMES MJAMES M says

    October 3, 2019 at 10:18 am

    5 stars
    Hank, I’ve used this a few times now and it has worked perfectly each time. I have access to a lot of fresh salmon this time of the year here in Oregon.
    I’m trying your salmon candy recipe today and am sure it will come out just as good. Thanks for sharing the great advice, instructions and encouragement.
    Just signed up for your newsletter, looking forward to new tips, tricks and recipes.

    Reply
  94. Avatar for Jonathan C.Jonathan C. says

    October 2, 2019 at 2:47 pm

    5 stars
    This recipe is dead on the money and incredibly easy!

    Reply
  95. Avatar for Stan JohnsonStan Johnson says

    October 1, 2019 at 7:10 am

    5 stars
    This salmon is delicious! Thanks so much for sharing this. Do you know if seasoning the fish with something like cracked pepper during the drying process will affect the development of the pellicle?

    Reply
  96. Avatar for StanStan says

    September 30, 2019 at 12:40 pm

    5 stars
    Love the flavor! You mention that you prefer to sweeten your brine with birch syrup, however there’s no mention of that in the brine. Only in the basting. Do you do both?

    Reply
    • Avatar for Hank ShawHank Shaw says

      September 30, 2019 at 2:17 pm

      Stan: Just in the basting.

      Reply
  97. Avatar for BillBill says

    September 23, 2019 at 8:04 pm

    5 stars
    Love this recipe. When brining. What do you consider “thick” for longer brings ?

    Reply
    • Avatar for Hank ShawHank Shaw says

      September 24, 2019 at 7:47 am

      Bill: The thick end of 20+ pound chinooks.

      Reply
  98. Avatar for ChrisChris says

    September 22, 2019 at 10:56 pm

    5 stars
    I feel like I’ve tried just about every brining method out there, both wet and dry. I can honestly say these instructions are absolutely perfect. Hank has dialed this method in … the end result proves it. Follow each simple step exactly as written and you’ll stop grinding the interwebs for other ideas. Everything posted here is spot-on! Thank you!

    Reply
  99. Avatar for Pat WPat W says

    September 6, 2019 at 6:56 pm

    5 stars
    Killer recipe! Basically simple, but the tips and detail make all the difference. My 1st batch of Copper River came out great!!! Thanks ..so much.

    Reply
  100. Avatar for Mike ShermanMike Sherman says

    September 3, 2019 at 6:53 pm

    5 stars
    Very simple, straightforward, and excellent outcome.

    Reply
  101. Avatar for GeoffGeoff says

    September 2, 2019 at 11:26 am

    Try agave nectar instead of honey. Its wicked.

    Reply
  102. Avatar for Dale wallaceDale wallace says

    August 25, 2019 at 5:09 pm

    How do you get the smoker to smoke when the temperature is 130 ,140 for salmon. It did not work for me well. Can’t get the right look on salmon, as I see in others photos.

    Reply
    • Avatar for Hank ShawHank Shaw says

      August 25, 2019 at 5:11 pm

      Dale: Just keep the smoked as cool as you can manage, and paint the salmon with the honey, maple or birch syrup, and you should be fine. The temp is not that vital.

      Reply
  103. Avatar for Derek SDerek S says

    August 25, 2019 at 11:01 am

    5 stars
    Simple and delicious recipe. The basting created a new world of flavor. Everyone loves it!

    Reply
  104. Avatar for SteveSteve says

    August 24, 2019 at 8:14 pm

    Hi Hank, I have a Backwood Chubby water smoker and a Weber Kettle. I have one single filet of Atlantic Salmon, approximately 2 pounds. Do you have any tips or suggestions on which method I should use? This is my first try on smoking salmon. Thanks for any advice you could give.

    smokerfan,
    steve in Missouri

    Reply
    • Avatar for Hank ShawHank Shaw says

      August 25, 2019 at 7:31 am

      Steve: This recipe should work with your salmon, although I’ve never heard of your kind of smoker. Just keep the heat low.

      Reply
  105. Avatar for Nancy HupaloNancy Hupalo says

    August 19, 2019 at 5:45 pm

    5 stars
    First time smoking salmon and I used my 20yr old webber BQ – a little more attention required but the results are amazing – I feel like a pro! ? tastes anazing

    Reply
  106. Avatar for RobRob says

    August 18, 2019 at 9:32 am

    How would you do the smoked salmon that you can thinly slice where you can see through it. Ty

    Reply
    • Avatar for Hank ShawHank Shaw says

      August 23, 2019 at 11:07 am

      Rob: That’s cold smoked, and you need to salt cure the salmon first, then smoke it no hotter than about 80F. I’ll post a recipe for that this fall.

      Reply
  107. Avatar for Jeff Mc.Jeff Mc. says

    August 16, 2019 at 3:59 pm

    5 stars
    I made this again today. Well, we ate it today. I’ve been grillin my whole life. I’m 62. This is the best salmon ever to cross my grill. Even my brother liked it and he’s one of them” Not as good as mine”, guys. It’s all in the details. Good sh$#. I will do this many more times. Thank ya !!

    Reply
  108. Avatar for Dan ODan O'Connor says

    August 6, 2019 at 4:39 pm

    Hank,
    I am currently trying your recipe and method for a couple planks of salmon, that I got from my local Kroger’s store.
    I have a Pit Boss pellet smoker/grill. It did not come with a water tray or pan. I see in the smoking directions, you recommend using one to keep the heat down.
    My Pit Boss has a “smoke” setting. Would I still need a water/ice pan?
    Thanks for any information.
    Sincerely,
    Dan O

    Reply
  109. Avatar for JasonJason says

    August 4, 2019 at 8:52 pm

    5 stars
    Best smoked salmon by far.

    Reply
  110. Avatar for Ross PottsRoss Potts says

    July 31, 2019 at 6:00 am

    I prefer Kimchi salt over kosher. Traditional Kimchi salt is made from sea water and imparts a bit of marine flavor. Also, you can get a 10 lbs bag for like 3 or 4 bucks in any Asian market.

    Reply
    • Avatar for Hank ShawHank Shaw says

      August 23, 2019 at 11:36 am

      Ross: Interesting! Good tip.

      Reply
  111. Avatar for AutumnAutumn says

    July 21, 2019 at 9:13 pm

    5 stars
    Details were very helpful. Everyone loved it

    Reply
  112. Avatar for Clarence EisbergClarence Eisberg says

    July 19, 2019 at 5:01 pm

    5 stars
    I love your clear instructions and suggestions. Made my first batch using 2 cups brown sugar, 3/4 cup kosher salt and 2 table spoon black pepper. Co reed well. Overnight in refrigerator. Let it set out for pellicle. Then on my Traeger. Low heat. Basted with honey. Everyone loves it. So today doing my second batch. Thanks

    Reply
  113. Avatar for Blake PetersonBlake Peterson says

    July 18, 2019 at 2:38 pm

    5 stars
    My first time and the results couldn’t have been better. I struggled to keep the temperature of my Pit Boss pellet smoker down. So, per your suggestion, I used water and some ice in my drip tray. I also put a layer of foil between the fire bowl and the rack to reduce the radiant heat. I was able to maintain around 140 degrees around the fish while the smoker temp read much higher. Almost zero bleed and the taste, texture, appearance and moisture level were fantastic.

    Reply
  114. Avatar for Tim GarrisonTim Garrison says

    July 13, 2019 at 7:59 am

    5 stars
    Hi Hank,
    Tim Garrison here from Nova Scotia, Canada.
    Back in the day in my community, the older folks use to place a potato in fresh water and added salt until the potato floated. Then it was just a matter of how long to leave your fish or meat in the brine.
    I used your recipe for smoking some Atlantic Salmon and it was delicious. I’ve purchased a cold smoker from Amazon and is the 2nd best purchase next to my electric smoker. Live that I can adjust the teemo and walk away, plus can remotely measure the temperature in the smoker as well as the internal temperature of the product.
    Thank you for the recipe.
    Enjoying you website, Thanks.

    Tim Garrison
    Nova Scotia
    Canada

    Reply
  115. Avatar for Mike MiottelMike Miottel says

    July 12, 2019 at 10:38 pm

    5 stars
    I love your recipe and clear instructions

    As an experiment I tried basting a rack with agave syrup

    It came out really great

    Reply
  116. Avatar for MIkeMIke says

    July 10, 2019 at 5:08 pm

    I kept my temperature around 140 the whole time but still got a ton of bleed. I used about 1 cup of chips. Too much smoke?

    Reply
    • Avatar for Hank ShawHank Shaw says

      July 12, 2019 at 7:11 am

      Mike: Hard to say, but most of that bleed will come off when you paint it with honey or whatever. Also, pre-frozen fish will bleed more than fresh.

      Reply
  117. Avatar for Varun KhannaVarun Khanna says

    June 28, 2019 at 12:56 pm

    5 stars
    One of the simplest and best tasting recipe for smoked salmon. Did Chinook and sockeye. Even tried black cod (sable fish). Absolutely brilliant. Added black pepper med grind to a couple pieces after brining. Also a winner. Alder pellets used on my Louisiana grill Thanks ever so much! Going to do another batch

    Reply
  118. Avatar for john eudyjohn eudy says

    June 23, 2019 at 3:05 pm

    5 stars
    Fantastic is all I can say. I went Kokanee fishing and my wife and we limited for two days and I frankly did not know what to do with 20 fish, I found the answer.

    Thanks

    Reply
  119. Avatar for JR ProspalJR Prospal says

    June 22, 2019 at 9:19 am

    When using a vertical smoker is there a best practice for preventing the top pieces from dripping oil on to the lower pieces? Would tin foil under the racks help or would that prevent smoke circulation?

    Reply
  120. Avatar for SammySammy says

    June 22, 2019 at 8:24 am

    Thank you for your knowledge and tips. It was difficult to find temperature settings for hot smoking, and I now realize that Temperature is key!
    I set my net in Bristol Bay waters, waited for tide, and pulled my net of 6 Chinook, and 12 sockeye. I will be happy to follow your recipe.

    Reply
  121. Avatar for Jeff M.Jeff M. says

    June 21, 2019 at 6:54 pm

    5 stars
    howdy, again ! So I smoked my salmon today. Using your instructions. I did 3 lbs ’cause I’m on a budget. That was the best salmon I’ve ever eat. Nary a morsel left over.
    All my wood was wet, so I had plenty of smoke. Thanks Hank. Made my womans’ birthday dinner a hit.

    Reply
  122. Avatar for Jeff M.Jeff M. says

    June 20, 2019 at 7:47 am

    Howdy. I’ve smoked alot of meat in my time. ( I’ve smoked alot of other stuff too.) Good times sittin in the yard drinkin beer and tending the fire. Never tried the brine method before, but I’m fixin to do it tomorrow. Just put my fish in the brine today. Sounds like you know what you’re doin, so I’m gonna follow your instructions. Happy smoking !

    Reply
  123. Avatar for Frank CifalaFrank Cifala says

    June 17, 2019 at 3:44 pm

    5 stars
    Hi there! I smoked my first salmon using your recipe and it turned pretty darn good! One question, I have an electric charbroil smoker and I couldn’t get the chips to burn/smoke at the low 140 degree temperature. Can I smoke for a shorter time at a higher temp so I get it smoking?

    Reply
    • Avatar for Hank ShawHank Shaw says

      June 17, 2019 at 4:14 pm

      Frank: You bet. Set it as low as you can for your smoker.

      Reply
  124. Avatar for Brad ArmstrongBrad Armstrong says

    June 16, 2019 at 3:45 pm

    5 stars
    Hank this is the best recipe for smoking salmon. Catch a lot of coho and rainbow on Lake Michigan and use your recipe. I use honey for basting and it turns out great. You are right you start with a low temp and work your way up. Everyone who has tried it tell me to not change a thing its dialed in. I like using the alder wood for smoke also. Thanks for sharing.

    Reply
  125. Avatar for Josephine FowlerJosephine Fowler says

    June 16, 2019 at 12:22 pm

    5 stars
    Used this recipe today to smoke some Salmon for my dad for Father’s Day. Hands down the best! I love all the pointers and tips, very well described.

    Reply
  126. Avatar for Barely DigestibleBarely Digestible says

    June 16, 2019 at 10:15 am

    5 stars
    Thanks Hank – smoked a whole local caught salmon yesterday in my barrel smoker, your instructions on forming the pellicle and regulating temp carefully (I did an offset fire with wet applewood chips and laser temped it every 20m or so) made it come out perfect, first time I haven’t had one bleed white. I appreciate your careful attention to those details in your recipes.

    Reply
  127. Avatar for Becky WelschBecky Welsch says

    June 16, 2019 at 8:44 am

    Bought a smoker for my honey for Fathers Day and it will be here today! Got the salmon in the fridge and can’t wait to try this recipe out!??

    Reply
  128. Avatar for NickNick says

    June 13, 2019 at 5:53 pm

    What type of wood should I use to smoke with?

    Reply
    • Avatar for Hank ShawHank Shaw says

      June 17, 2019 at 4:26 pm

      Nick: Alder.

      Reply
  129. Avatar for benjaminbenjamin says

    June 13, 2019 at 9:07 am

    Ive got an electric smoker…. I can keep it right at 130 the whole time or even keep it at 120 till the end and then raise it up…. you don’t really mention times except in the beginning heading, 4 hours. Can you do longer at lower temps? Ideally it sounds like you suggest 3 hours at 145 then 175 for the last hour?

    Reply
    • Avatar for Hank ShawHank Shaw says

      June 17, 2019 at 4:27 pm

      Benjamin: Yes, That’s about right. You do want the internal temperature of 130 to 140F.

      Reply
  130. Avatar for Bruce GatemanBruce Gateman says

    June 13, 2019 at 7:56 am

    5 stars
    I followed recipe to the letter and it turned out excellent. Thank you so much. My best smoked (actually rainbow trout) ever.

    Reply
  131. Avatar for David RondeauDavid Rondeau says

    June 8, 2019 at 3:27 pm

    Love this recipe but this time I am also smoking a brisket which takes quite a bit longer of course. Any issues if I smoke the salmon at 200 degrees the whole time besides the cooking time being less

    Reply
    • Avatar for Hank ShawHank Shaw says

      June 8, 2019 at 4:33 pm

      David: Yes, that should work. You might need to paint it a bit more often with honey or syrup to remove any albumin that develops.

      Reply
  132. Avatar for Melissa StaieMelissa Staie says

    June 5, 2019 at 11:23 am

    5 stars
    I researched a lot of recipes trying to find a good one for my first attempt at smoking fish … this by far has been the absolute best! Thank you so much!!!

    Reply
  133. Avatar for JesseJesse says

    May 31, 2019 at 6:44 pm

    5 stars
    I just used this recipe in a Masterbuilt electric smoker for some wild Pacific salmon. I used maple syrup for basting. This was my first try at smoking fish, and I couldn’t be happier with the results! Thanks so much for sharing this recipe.

    Reply
  134. Avatar for JoeJoe says

    May 28, 2019 at 6:17 pm

    5 stars
    This is a great recipe. Used it a month or so ago for some salmon, using it for some trout now. I brined overnight and set the fish on a grill grate with a box fan pointed at it for four hours – ended up with a really nice pellicle even though I live in a pretty hot environment. Wasn’t able to avoid albumin the first time thanks to a cheapo smoker, but basted it right off and it tasted great regardless. Maybe next time. Thanks for sharing!

    Reply
  135. Avatar for ShelleyShelley says

    May 28, 2019 at 5:29 pm

    5 stars
    Thank you for sharing this recipe. My husband loves salmon. Followed the directions exactly. It came out perfect. Because I could not leave outside or on a counter. Place on a large platter in the fridge to dry after brining, used a small battery operated fan to keep the air inside moving. Used an electric smoker. Thanks again

    Reply
  136. Avatar for BrandonBrandon says

    May 21, 2019 at 6:48 pm

    5 stars
    Just made this recipe today and it turned out great. Dried in the fridge overnight after a 30 hour brine for some kings and a brown, but still not sure it was dry enough. Had some decent albumin even at 150. internal temps reached 140 a few hours in and while the color wasn’t as dark as some pictures it tasted absolutely wonderful. So not sure what I may have done wrong, but I loved how it turned out.

    Reply
  137. Avatar for AlissaAlissa says

    May 7, 2019 at 2:16 pm

    We are hoping to smoke salmon ahead of time and then reheat it and serve as a main course. Do you have a method for reheating your recipe without drying out or over cooking the salmon? Thanks!

    Reply
    • Avatar for Hank ShawHank Shaw says

      May 7, 2019 at 2:51 pm

      Alissa: I normally serve it chilled or at room temperature. If I had to reheat it, I would put it in a 300F oven on a rack. Under this rack I’d put a pan of boiling water, so the fish is bathed in gentle steam.

      Reply
  138. Avatar for Jeremy WootenJeremy Wooten says

    May 1, 2019 at 8:37 pm

    Total cook time says 4:15, but after the minimum basting of 4 hours, the smoking instructions say baste Fish every hour… how many hours should I smoke the fish? How many times do I baste the fish?

    Reply
    • Avatar for Hank ShawHank Shaw says

      May 5, 2019 at 8:48 am

      Jeremy: I wait an hour before basting and do my first basting at the 1 hour mark, so about 3 times, then once when they are out of the smoker on the cooling rack.

      Reply
  139. Avatar for Tim TitusTim Titus says

    April 20, 2019 at 1:50 pm

    5 stars
    I was literally shocked on how good this turned out. It is the best smoked Salmon I’ve ever had and this was my first attempt at making myself. Followed the recipe exactly. I wouldn’t change a thing. I pulled the salmon at internal temp 135

    Reply
  140. Avatar for Karen BriggsKaren Briggs says

    April 19, 2019 at 2:56 pm

    5 stars
    Hank, I’ve used your recipe for years. Don’t change your picture or I might not find it, lol. Anyway, I have a question. Do you set your fish right on the grill? I have cooked it with the skin and without the skin.. But, I find it falls apart sometimes despite the brinining and forming the pellicle. Thanks for your answer in advance!

    Reply
    • Avatar for Hank ShawHank Shaw says

      April 19, 2019 at 3:00 pm

      Karen: Yep, right on the grill. One trick is to slick up the bottom of the fish (I always do skin on) with oil. That helps a lot.

      Reply
  141. Avatar for JAY ANDERSONJAY ANDERSON says

    April 18, 2019 at 7:39 am

    5 stars
    Hi Hank this is by far the best recipe i’ve tried. Salmon came out just like your pictures nice color, stayed moist. Everyone loves it just need to catch more. I’ve got brown trout soaking as I’m sending this to you hope it turns out as well. Thanks Jay

    Reply
  142. Avatar for Carol HoughCarol Hough says

    April 10, 2019 at 6:14 pm

    I went searching for instructions on how to smoke salmon and found your site. I love the clear instructions! This is the first time I’ve ever smoked salmon mostly because I just figured out that I like salmon when it isn’t in my late mother’s salmon patties.

    I used honey instead of brown sugar because I’m out of brown sugar and didn’t want to make a late night trip to the store. I hope it works as well as the brown sugar. We shall see.

    I am using my Masterbuilt 40″ smoker, so I am hoping that temperature control will be pretty easy.

    Reply
  143. Avatar for Joel SalterJoel Salter says

    April 7, 2019 at 10:27 am

    5 stars
    Hank, editing my previous comment slightly. I’m recording temperatures up to 160, but attempting to maintain 140-150. Up to 6 hours, It is usually off the smoker in 4.5 hours. One of these days I’ll come across a smoker that allows more precise temperature controls. But for now I’m enjoying the old school approach.

    Reply
  144. Avatar for Joel SalterJoel Salter says

    April 7, 2019 at 10:06 am

    5 stars
    Hank, I’m happy to have found your web site and have used your recipe. This is the best blend of sugar and salt I’ve found. It leaves the salmon moist enough to be smoked and not dry out. It comes off the smoker firm and rich in flavor. I’ve stored in the freezer for a month or three and when I need a chunk for a hike or appetizer it always pleases whoever is fortunate enough to enjoy it. I use an Old Brinkman smoker with charcoal and generally soaked applewood. Slow warm up and sustained about 140 F heat for at about 5 hours.

    Great advice and directions. Thanks!!

    Reply
  145. Avatar for James McGladreyJames McGladrey says

    April 6, 2019 at 8:47 am

    5 stars
    10 out of 10. As Hank says, smoking is an art so don’t be afraid to adjust for your smoker and ambient air temp. Follow brining protocols strictly and you can miss.

    Reply
  146. Avatar for Philip A. GoodPhilip A. Good says

    March 26, 2019 at 3:23 pm

    5 stars
    Dear Hank,
    I own an Old Hickory and am still exploring it’s secrets. I’ve salivated over folks carting large Salmon sides out of stores for years and eventually got the best of me. Last week an international grocer in my area advertised sides at a reasonable price so I asked my wife to pick one up. Being the frugal homemaker she is asked what are you gonna do with it. Originally I wanted to try cold smoked but in order to assure a short term payoff I, I showed her your recipe.

    I followed it to the smallest detail.

    I don’t need to post photos cause mine look just like yours. The only minor differences were that I skinned the fillet, cut away the belly meat (so I could control them individually) and started at a lower temp.

    Since my smoker is really precise I started at 90 degrees. At 1 hour I basted both sides with the maple sauce in the recipe. I then upped the temp to 110 for another hour.

    Long story short we did this for 5.5 hours before turning the stat to 175 and pulled it off when the large slabs were at 140 degrees. We rested it for an hour and then proceeded to supper.

    At this point I recommend all those hopeless skeptics and those of faint heart to glance aside.

    The slender pieces of belly meat had turned into candy, no darn it, I mean actual candy! We cut the piece from just behind the jowl and proceeded to indulge.

    I sniffed and said wow I made sure to clear my palate and then took the piece in my mouth. I went from: wow to—–wow to woowww and beyond.

    The flavor seems to rise in intensity with every bite. It take me a long time to eat it because I want the flavor of the dish as it tops out minutes later.

    I just want to say, Nicely Done! And thank you very much!

    Nobel prize for sure!

    Reply
  147. Avatar for robert neelyrobert neely says

    March 26, 2019 at 2:13 am

    5 stars
    excellent recipe…. thanks for sharing

    Reply
  148. Avatar for Dave MacDonaldDave MacDonald says

    March 25, 2019 at 7:46 am

    5 stars
    I followed this recipe as it is written and my fish came out perfect. Best I have had. I did finish the fish up in the oven as I needed to get ribs on the smoker for dinner, but the fish had plenty of smoke and a nice sweet balance. Thanks, this recipe is great!

    Reply
  149. Avatar for Heidi H.Heidi H. says

    March 13, 2019 at 9:50 am

    Will it be effected negatively if I brine it for 12 hours (approx) and refrigerate for another 12 -14 hours before smoking? I have cats so putting it anywhere other than the fridge is asking for trouble 😛
    I have to do 12-14 hours in the fridge because of my work schedule.
    Also, if I do it this way, should I do the drying in a cool breezy place step the day I intend to cook it?

    Thanks!

    Reply
  150. Avatar for SashaSasha says

    March 9, 2019 at 2:12 pm

    5 stars
    Tried this and turned out excellent. Will make this again

    Reply
  151. Avatar for Rick JenkinsRick Jenkins says

    March 8, 2019 at 3:43 pm

    I’ll be trying this tomorrow, I’m going to brine it tonight, then dry and smoke it tomorrow. I’ll post a follow-up comment after I try it.

    Reply
  152. Avatar for BobBob says

    March 6, 2019 at 6:21 pm

    5 stars
    Was nothing short of amazing!!! Take you time, let each stage develop and you will not be disappointed. So many different variations of this base idea for fantastic flavors. Can’t wait to do it again.

    Reply
  153. Avatar for Martin ForresterMartin Forrester says

    March 4, 2019 at 11:35 pm

    5 stars
    I have used your hot smoked salmon recipe many times now. I use my tincansmoker that I invented and patented . It is designed to work on LP Gas and charcoal grills as I do not have a large smoker but the heat created by my smoker is right for this recipe with no additional heat source I have used it on both gas and charcoal grills. It’s small and portable and produces as much smoke as any large smoker. I live in the UAE And really I can only find Weber Kilm dried wood chips and frankly I prefer nice wood chunks but overcome and adapt.
    You might like to check out my device it’s very portable and would be great to take along on wilderness trips.
    Thanks for the great recipe I love it and it’s a family favorite
    Check out http://www.tincansmokers.com

    Reply
  154. Avatar for Jared LarsenJared Larsen says

    March 3, 2019 at 5:06 pm

    5 stars
    Found this recipe/article last night and gave it a try, great info on how long to do the separate parts, the brine, the drying, the smoking and keeping the temp down. Turned out great, going to do more soon. Thanks.

    Reply
  155. Avatar for Craig CarpenterCraig Carpenter says

    March 2, 2019 at 10:45 pm

    Great recipe. It is important to follow the timing of the recipe ( i.e., brining and drying), which is critical. The only additions I made were adding red pepper and orange marmalade to the brine along with adding orange marmalade to the maple syrup baste. I smoked at under 200 oF until brown and firm. De-lightful!

    Reply
  156. Avatar for ArtArt says

    March 1, 2019 at 6:17 am

    Gregg… I used my masterbuilt electric also. Fired it up to get the smoke going before I put the fish in. Opened the door and let temp drop and reset the temp. Smoked, raised the temp per instructions, basted and it worked out perfect.

    Reply
  157. Avatar for GregGreg says

    February 21, 2019 at 5:55 am

    5 stars
    Hank, thanks so much for publishing clear, intelligent instructions on how to smoke salmon. I’ve tried for years using recipes off the web, and have not been happy with the results. Your instruction about the importance of allowing the pellicle to form, and how to avoid the albumin from coming to the surface made sense given my other failed efforts.

    My first batch turned out great even though my Masterbuilt digital electric smoker doesn’t produce any smoke under 220 degrees. I filled the water pan with ice to keep the temperature down, and that seemed to work. For my next batch, I plan to use my new LIZZQ pellet smoker tube to generate the smoke, and will control the temperature using the smoker’s digital control. I can’t wait .

    Reply
  158. Avatar for Ken sylvenKen sylven says

    February 17, 2019 at 11:48 am

    5 stars
    Enjoy this recipe very much hit for everyone

    Reply
  159. Avatar for BrentBrent says

    February 17, 2019 at 7:49 am

    5 stars
    Made this once and it was terrific, have my second batch ready to go today. Well-written recipe, easy to follow.

    Reply
  160. Avatar for Debbie GDebbie G says

    February 10, 2019 at 6:54 am

    5 stars
    Great information!! We are new to smoking and I like how you explain in detail WHY to do certain steps!

    Reply
  161. Avatar for Spencer SimpsonSpencer Simpson says

    February 9, 2019 at 1:00 pm

    5 stars
    Love the detailed instruction and the science of what happens. Extremely helpful for this first timer.

    Reply
  162. Avatar for Tod WiseleyTod Wiseley says

    February 6, 2019 at 3:05 pm

    5 stars
    Hank, This is definitely a keeper for me! As someone who has been exposed to only more traditional smoked salmon, this was an eye opening experience. The sweet and smoke together creates a powerful flavor combination. The basting with maple syrup is the absolute kicker. Thanks again for sharing.

    Reply
  163. Avatar for Denis Alan PembertonDenis Alan Pemberton says

    February 6, 2019 at 10:45 am

    5 stars
    Hank this is the same recipe i use i call it fish candy friends and family bug me all the time to make it did 5 lbs for super bowl day it was devoured all of it and believe it or not i do it on my weber charcoal grill which is challenging but i have it down just have to monitor it plan to get a real smoker soon so i dont have to babysit it while smoking thanks buddy good job spreading the word it intimidates alot of folks!

    Reply
  164. Avatar for EricEric says

    February 5, 2019 at 6:16 am

    5 stars
    Thank you Hank for this… I’ve been hesitant to smoke fish until now. Smoked Salmon Sunday before the big game and turned out fantastic with your tips. I always use some bourbon in my chips but this time I also used some Gran Marnier. Basted fish with honey thinned with bourbon and GM also. Fish was out excellent. My thanks to you for the encouragement by way of this recipe.

    Reply
  165. Avatar for Eric JohnsonEric Johnson says

    February 3, 2019 at 3:44 pm

    Thanks for the quick response! I’ve been using my smoker for about a year now, and I’m starting to realize that, you’re right! It’s more of an art than a science, so I’m just trying to have fun with it and not over-think it and just have fun playing around with different recipes and routines.
    Thanks!

    Reply
  166. Avatar for Eric JohnsonEric Johnson says

    February 3, 2019 at 10:25 am

    what type of wood do you like to use?

    Reply
    • Avatar for Hank ShawHank Shaw says

      February 3, 2019 at 11:29 am

      Eric: Alder.

      Reply
  167. Avatar for FoghatFoghat says

    January 29, 2019 at 6:10 am

    What brand of Birch syrup? Never seen birch syrup… I guess you have to shop on Amazon.

    Reply
    • Avatar for Hank ShawHank Shaw says

      January 29, 2019 at 8:38 am

      Foghat: I use birch syrup from Talkeetna in Alaska, but you can use any you like, or maple syrup, or sorghum syrup, honey, etc.

      Reply
  168. Avatar for Mike ReitzloffMike Reitzloff says

    January 25, 2019 at 10:58 am

    5 stars
    I’ve been using Himalayan salt as well, and it seems to work fine, but I do notice some grit here and there due to the coarseness. It doesn’t dissolve as well as the Kosher salt.

    Reply
  169. Avatar for OliveOlive says

    January 19, 2019 at 6:43 pm

    CAn you use Himalayan salt in place of kosher

    Reply
    • Avatar for Hank ShawHank Shaw says

      January 21, 2019 at 10:25 am

      Olive: only if you weigh it. Himalayan salt is usually very coarse.

      Reply
  170. Avatar for BarryBarry says

    January 19, 2019 at 1:19 am

    5 stars
    Been using your recipe for a long time Hank…”smoking is more an art than a science”, totally! You’re awesome thanks for sharing this. For every pound I’ve eaten I’ve given 20 away and always been told this is the best smoked salmon ever!

    Reply
  171. Avatar for Annie OakleyAnnie Oakley says

    January 9, 2019 at 12:34 pm

    5 stars
    I have my salmon in the brine; very excited to try this recipe. We have an electric smoker that uses pellets. It smokes awesome pork butt for pulled pork so I know your recipe will be amazing! Thanks for an easy recipe!

    Reply
  172. Avatar for AmirAmir says

    January 6, 2019 at 5:40 pm

    5 stars
    Awesome recipe! Best smoked salmon I have ever had. Thanks for the info

    Reply
  173. Avatar for JerryJerry says

    January 6, 2019 at 5:49 am

    5 stars
    I tried this recipe over Xmas this year and it was a huge hit. The texture reminds me of the stuff I pay $25 a lb for in a fancy smoke shop. Doing another batch this weekend! Having a pellet grill makes it pretty easy to do.

    Reply
  174. Avatar for Peyton WoodyPeyton Woody says

    January 5, 2019 at 5:00 pm

    5 stars
    Hands down the best salmon I’ve ever had. Amazing flavor. Easy recipe to follow. I left it in the brine for 4–hrs and then set in fridge over night to dry. I used honey to baste then a little syrup on top at the end when it comes out to cool.

    Reply
  175. Avatar for Mark MichaelsMark Michaels says

    January 4, 2019 at 5:14 pm

    5 stars
    Simplest recipe I’ve ever tried, best results I’ve ever had.
    Smoking another batch in the morning. Thanks Hank

    Reply
  176. Avatar for Mark MichaelsMark Michaels says

    January 4, 2019 at 4:49 pm

    5 stars
    Simplest recipe I’ve ever tried, best results I’ve ever had. Smoking another batch in the morning. Thanks Hank

    Reply
  177. Avatar for Mark MillerMark Miller says

    December 30, 2018 at 6:42 am

    I noticed some recipes call for the fish to be smoked on a cookie sheet. However you do not mention this in your article. Does this mean I should put the fish on the wire rack and smoke it or put it on a cookie sheet.

    Reply
    • Avatar for Hank ShawHank Shaw says

      January 1, 2019 at 10:43 am

      Mark: I never put my fish on a cookie sheet. It’s always fine on a clean grill grate. If you are worried, coat the side of the salmon that will be touching the grates with some oil.

      Reply
  178. Avatar for KPKP says

    December 30, 2018 at 6:12 am

    5 stars
    Super helpful tips and advice, and very simple. Am brining now!

    Reply
  179. Avatar for TylerTyler says

    December 29, 2018 at 9:36 am

    Hank- if I have an electric smoker that needs to get to a certain temp before the smoke starts rolling is it fine that the tenp gets high for a while? Or what do you recommend I do to get sufficient smoke?

    Reply
    • Avatar for Hank ShawHank Shaw says

      January 1, 2019 at 10:46 am

      Tyler: Yep, that’s OK.

      Reply
  180. Avatar for Tim SmithTim Smith says

    December 28, 2018 at 1:07 pm

    I am getting ready to use my new Little Chief smoker and there is no temperature gauge on it. It has great reviews so I assume it is built to control the correct amount of heat. What do you think about that?
    Thanks.

    Reply
    • Avatar for Hank ShawHank Shaw says

      January 1, 2019 at 10:47 am

      Tim: No idea. I have never smoked with a Little Chief. Sorry.

      Reply
  181. Avatar for KeithKeith says

    December 23, 2018 at 8:36 am

    I noticed in your directions that after you pull the salmon out of the brine, you just pat it dry. So don’t rinse the brine off the fish, right?

    Reply
    • Avatar for Hank ShawHank Shaw says

      December 24, 2018 at 8:53 am

      Keith: Rarely. Sometimes the brine gets slimy, in which case I do rinse.

      Reply
  182. Avatar for CalebCaleb says

    December 22, 2018 at 10:17 am

    5 stars
    Excellent directions. I made it for my families Christmas and it turned out perfect. I had never smoked salmon before so I was glad I didn’t ruin it.

    Reply
  183. Avatar for TankerTanker says

    December 20, 2018 at 8:19 pm

    What temp do you cook the salmon to

    Reply
    • Avatar for Hank ShawHank Shaw says

      December 21, 2018 at 8:06 am

      Tanker: I don’t measure. But if I had to, about 140F.

      Reply
  184. Avatar for TimTim says

    December 19, 2018 at 10:22 pm

    Would I halve the brine if I have half the amount of salmon?

    Reply
    • Avatar for Hank ShawHank Shaw says

      December 20, 2018 at 7:48 am

      Tim: You can, but it’s just salt and water…

      Reply
  185. Avatar for MikeMike says

    December 18, 2018 at 5:16 pm

    5 stars
    I have tried several recipes and sets of instructions

    Yours was the best and ended up with great salmon

    Thanks

    Reply
  186. Avatar for Timothy BesharaTimothy Beshara says

    December 18, 2018 at 2:32 pm

    5 stars
    I used your recipe and it was awsome . My family devored it in a couple of days. I am going to make a larger batch this December and give as Christmas presents. The cooler temperatur outside helps me control the temperature and get more smokeTim from my wood chips.

    Reply
  187. Avatar for Jamie SmithJamie Smith says

    December 16, 2018 at 2:36 pm

    5 stars
    I have this on my Rec-Tec pellet smoker now. Basting with habanero infused honey instead of maple syrup. Can’t wait to eat it!

    Reply
  188. Avatar for 242bpm242bpm says

    December 16, 2018 at 1:37 pm

    5 stars
    Followed this recipe and had an awesome result. We served it at our holiday party and I got several compliments. The biggest being an empty plate when the party was over. Looking forward to experimenting with it. Thanks for putting it on the web for us to use!

    Reply
  189. Avatar for Robert BocheRobert Boche says

    December 14, 2018 at 5:15 am

    5 stars
    This recipe is absolutely the way to go. Thanks for sharing.

    Reply
  190. Avatar for 242bpm242bpm says

    December 13, 2018 at 3:54 pm

    Cheers, thanks! I think I created my pelletine coating properly, sure looked like it. I brined whole fillets then cut them before smoking. Now I’m trying to figure out if I’m getting any smoke at a low temp like 135, which is in the range you mentioned for the first hour. I’ve read my particular smoker tends to run 20-25 degrees lower than what’s on the display, so I bumped it up to 155 degrees, still no smoke, but I can definitely smell it so I’m leaving it alone for this first hour. This makes sense since the thermometer is in the back, just above the element. I know heat rises, but I doubt the internal temp of my unit is running at what the display reports. When I up the temp for the next 1-2 hours I suspect smoke will be generated. I’ve read just because you don’t see smoke doesn’t mean it isn’t “smoking” your dish. At roughly what temp can you rely on getting “smoke” without seeing it bellowing out? Or are there any other indicators? Thanks again! Enjoying trying this, looking for ward to eating it! 🙂

    Reply
  191. Avatar for mike swindellmike swindell says

    December 12, 2018 at 9:29 pm

    I notice you don’t rinse the salt off your salmon brine recipe did you miss a step ?

    Reply
    • Avatar for Hank ShawHank Shaw says

      December 13, 2018 at 8:11 am

      Mike: Nope. I don’t rinse.

      Reply
  192. Avatar for 242bpm242bpm says

    December 12, 2018 at 4:18 pm

    5 stars
    Do you cut the salmon into quarter or half pound pieces before you brine it or after you smoke i? I’m trying this tomorrow so if you could reply immediately that would be awesome. Kidding of course, but I didn’t see that mentioned in your article otherwise I’m looking forward to giving this a shot

    Reply
    • Avatar for Hank ShawHank Shaw says

      December 13, 2018 at 8:10 am

      242: I cut it into the pieces I will later eat or store first. I don’t cut it once it’s smoked.

      Reply
  193. Avatar for Christine CokeChristine Coke says

    December 11, 2018 at 6:48 am

    5 stars
    So easy and soooo good, thank you!

    Reply
  194. Avatar for Mary AnnMary Ann says

    December 9, 2018 at 4:48 pm

    4 stars
    Four filets in the brine till tomorrow. I have a Traeger…. where do you put the pan of water/ice? On top of the grates with the fish or on the slanted drip pan?

    Reply
    • Avatar for Hank ShawHank Shaw says

      December 10, 2018 at 8:54 am

      Mary Ann: My Traeger has tiered racks, so I put the salmon on top and the ice tray below it.

      Reply
  195. Avatar for Scott NelsonScott Nelson says

    December 5, 2018 at 12:47 pm

    5 stars
    WOW! I got my first smoker a month ago; and I used this recipe to smoke my first salmon. Unbelievable taste!!!! I brought some into work; and there was no shortage of positive comments.

    I started out for 45 minutes on 110 degrees, went to 170 degrees for one hour, then basted with pure maple syrup from my brother-in-law.

    THANKS!!!!

    Reply
  196. Avatar for Jim DibbleJim Dibble says

    December 4, 2018 at 6:50 am

    5 stars
    I made this last year for our neighborhood X’mas party. It was gone before everyone showed up! (20 minutes.) This year I’m tripling the amount.
    You explain the process so well that you can’t mess up. Thank you for sharing.

    Reply
  197. Avatar for Rebecca RobertsRebecca Roberts says

    November 19, 2018 at 10:52 am

    5 stars
    Thank you! This is the best ever recipe. Have previously been smoking hotter giving dryer more smoky results. It was good, but didn’t want to eat much alone. Your method lets the salmon shine. Its moist, tender and luscious! A completely different thing. Can’t stop devouring. Brining more as I write this. Can’t wait. Happy salmony Thanksgiving!

    Reply
  198. Avatar for GeneGene says

    November 15, 2018 at 7:51 pm

    5 stars
    Really, really, really great recipe!!! Made this a 4 day process – 48 hours brine, 24 hour dry in fridge and the final smoking day. Everyone in my family loved it!! Smoked this on my smoker that idled between 175 and 200 degrees (will use smaller fire stack next time) but it still turned out to be fantastic. I smoked using Hickory and I even had one comment that it had a sort of bacon taste (Hickory smoke and Maple syrup). Everyone loves the taste of bacon so it was even better!! 🙂

    Reply
  199. Avatar for Dennis pracheilDennis pracheil says

    November 15, 2018 at 5:42 pm

    I followed recipe for smoking salmon to a t has good flavor but it’s mushy what did I do wrong smoked at 150 for 3+ hours meat was 138 when I removed it let rest for 1 + hours any advice

    Reply
    • Avatar for Hank ShawHank Shaw says

      November 20, 2018 at 7:48 am

      Dennis: It should be moist and while not mushy, not hard at all. If you want a harder smoke, up the temperature to 175F.

      Reply
  200. Avatar for Mike ThorntonMike Thornton says

    November 12, 2018 at 1:57 pm

    5 stars
    Just tried this on a Weber 22″. It was a challenge keeping the low temp. Only used 4-5 briquets. Maintained 150 deg the whole time with pecan chips. DELICIOUS! Mild smoke and the maple syrup was just the right amount of sweetness. Will be making this one again, again, again and mote.!

    Reply
  201. Avatar for AnnetteAnnette says

    November 10, 2018 at 3:37 pm

    I’m a newbie at smoking! Once you dry the fish, do you put them in a pan or directly on the racks in the smoker? This is my first time smoking anything! Found your recipe and it sounds delicious! Thanks

    Reply
    • Avatar for Hank ShawHank Shaw says

      November 11, 2018 at 7:36 am

      Annette: Directly on the racks, skin side down. Ideally you still have skin on your fish, but if not, the side the skin was on.

      Reply
  202. Avatar for Barry SmithBarry Smith says

    November 1, 2018 at 11:20 pm

    5 stars
    What an awesome recipe Hank! Thanks so much for sharing 🙂 will be using my Bradley like you used to

    Reply
  203. Avatar for GeneGene says

    October 30, 2018 at 4:16 pm

    5 stars
    Tried it and now this is the way I smoke my fish. Excellent.

    Reply
  204. Avatar for SharonSharon says

    October 26, 2018 at 7:08 pm

    5 stars
    Making this again — for the 3rd time.
    BEST SMOKED SALMON EVER!!! and so easy to make! Thank you

    Reply
  205. Avatar for Victoria SheridanVictoria Sheridan says

    October 26, 2018 at 2:56 pm

    5 stars
    I have used your instructions four times now, with increasingly good results. I don’t have a smoker, so I do it in a Weber grill. Getting the right temperature in the grill is tricky; I’m sure the temperature in my Weber is hotter than in your smoker, but the salmon comes out SO much better than the hot-smoked salmon I can buy, that even if it’s not perfect, it’s mighty good.
    I have to start coals three separate times, a little less than once an hour. I use a chimney to heat them up; only 6 to 8 coals each time. If I heat up more, of course by the time the ones in the grill are spent, the ones in the chimney are also spent. I don’t mind the extra effort; the outcome is worth it.
    I have bought smoked salmon from a guy who fishes in Alaska, smokes the fish himself, and sells it in our farmers’ market. Ours is WAY better than his: softer and moister, more flavorful.
    Anyway, just wanted to let you and your other readers know that smoking it in a Weber works fine, even if I can’t get the temp down as low as you reccommend. Good stuff. Thank you.
    The rillettes are good too.

    Reply
  206. Avatar for TonyTony says

    October 25, 2018 at 2:32 pm

    5 stars
    This works!!I’m far from a seasoned smoker.Thanks for the good info.

    Reply
  207. Avatar for CrisCris says

    October 24, 2018 at 4:05 pm

    5 stars
    Awesome recipe! Im not a big Salmon guy but this turns out great every time. I see you’re a Traeger guy now, huh? Thats what I use and everyone loves the results even non Salmon people! Thanks!

    Reply
  208. Avatar for Clem CurryClem Curry says

    October 16, 2018 at 4:56 pm

    Do you rinse off the brine after brining /prior to drying (pellicle forming) ??

    Reply
    • Avatar for Hank ShawHank Shaw says

      November 4, 2018 at 9:18 am

      Clem: Yes, typically.

      Reply
  209. Avatar for Hank LawlerHank Lawler says

    October 14, 2018 at 12:22 pm

    5 stars
    awesome recipe! thanks, Hank!
    Beginner’s Luck!..first time I I’ve used this old Brinkmann Gourmet I grabbed off Craigslist for 50.00..modded with Weber vents, accurate temp gauge, gaskets, custom racks, etc. I used the Minion method and went from 125 for an hour to 175 for two..tried basting every half hour the final two hours (small batch, lid off for just a few seconds), and this salmon is incredible!

    Reply
  210. Avatar for Tom CTom C says

    October 8, 2018 at 5:05 am

    5 stars
    Thanks I’m going to try it today. Just caught a bunch Salmon over the past few weekends.

    Reply
  211. Avatar for Mike ReitzloffMike Reitzloff says

    October 4, 2018 at 5:44 am

    5 stars
    Fantastic recipe!! I tried it for the 1st time, and it turned out awesome! I do have 1 question though, nothing is mentioned about rinsing the fish after taking out of the brine, so I didn’t. I just patted dry as the instructions say, but I thought I may have noticed a little grit here and there from the salt. I used Himalayan pink salt, so it doesn’t seem to want to dissolve as well as typical table salt due to the larger granules. I still prefer to use this salt, so I’m just wondering if I should rinse the fish when taking out of the brine, or if that would ruin it or have some negative effect. Thanks in advance for any input!

    Reply
    • Avatar for Hank ShawHank Shaw says

      November 4, 2018 at 9:37 am

      Mike: Yep, I’d rinse it.

      Reply
  212. Avatar for Paul KuiperPaul Kuiper says

    October 2, 2018 at 3:42 pm

    5 stars
    Got to say I smoked the best tasting salmon ever using this recipe. I have people wanting me to smoke theirs now. Totaly awesome, thanks.

    Reply
  213. Avatar for Paul BrooksPaul Brooks says

    October 2, 2018 at 11:27 am

    5 stars
    Hi there – I’m so glad I found this page but I’ve never smoked anything other than pork on my WSM, but I’m going to give this a try! I have a question about step 1 (ugh) – you say to mix the brine ingredients and place your fish into a container – does that mean it’s sitting in the brine, or at that point, have I basted the fish with the brine mix? Does excess brine mix stay in the container along with the fish for 4 hours?

    Reply
    • Avatar for Hank ShawHank Shaw says

      October 2, 2018 at 12:12 pm

      Paul: You submerge the fish in the brine.

      Reply
  214. Avatar for JessieJessie says

    September 28, 2018 at 8:53 am

    5 stars
    Used your guide several times with awesome results. Just an fyi you dont have to use Traegars pellets… we use a competition blend we get at a smoker shop and have much better results. The traegar pellets never would smoke right in our Traegar.

    Reply
  215. Avatar for SammySammy says

    September 27, 2018 at 8:39 am

    How long do you put a smoke on this recipe?

    Reply
    • Avatar for Hank ShawHank Shaw says

      September 30, 2018 at 9:03 am

      Sammy: Personally I like about 3 hours. Some people like it smokier though.

      Reply
  216. Avatar for AndreaAndrea says

    September 22, 2018 at 6:49 pm

    5 stars
    This is a fantastic recipe. We tried it and loved it. Three of the four people that ate it did not particularly care for salmon, but we all loved it. One person compared it to bacon but with salmon. The smoked flavor was delicious and doesn’t overpower the fish but creates a balance of flavor that even a none salmon lover with love. We will be making this more.

    Reply
  217. Avatar for Robert NeelyRobert Neely says

    September 16, 2018 at 6:50 pm

    5 stars
    Mmm good… fish turned out perfect. Seriously, Out rated up three with some off the best I’ve had. Beautiful texture and taste.
    Thanks

    Reply
  218. Avatar for Brad SUMMERSBrad SUMMERS says

    September 16, 2018 at 6:05 pm

    5 stars
    Thank you, very good recipe!

    Reply
  219. Avatar for Lynn KaplanLynn Kaplan says

    September 2, 2018 at 11:51 am

    5 stars
    Thanks for a tasty recipe. I tried this with a 6 pound whole salmon, head and tail on. Kept temp in the low part of ‘Ideal’ on my smoker. Took about 3 hours, tiny bit of albumin through the hole where top fin was cut off, not enough to be unsightly though, and only after raising heat a bit after first 2 hours.

    Salmon rested upright with belly spread a bit to create a sort of ‘stand’, cooked to about 130 degrees measured through the fin hole.

    End result was a perfectly cooked fish, moist and flaky, with good flavor but practically no smokiness in the meat. Used water-soaked apple wood on top of regular charcoal. Added wood at the beginning and several times throughout. My smoker is a basic Brinkmann with water pan and fish was on the low grate just above water pan. The skin absorbed all the smoke, none in the meat. What can I do the next time to get smoke into the meat?

    Reply
  220. Avatar for carlcarl says

    September 1, 2018 at 10:51 am

    5 stars
    I love this recipe I just put a batch of sockeye salmon in the smoker as we speak. This batch I am going to baste every hour with teriyaki it is just as good as basting with maple syrup.

    Reply
  221. Avatar for robrob says

    August 31, 2018 at 9:44 pm

    5 stars
    I found this recipe a few years ago . I use a Bradley and this recipe works well. thanks hank

    Reply
  222. Avatar for Bobby WBobby W says

    August 29, 2018 at 11:08 pm

    4 stars
    What type of pellets do you use?

    Reply
    • Avatar for Hank ShawHank Shaw says

      August 30, 2018 at 3:18 pm

      Bobby: Mostly alder.

      Reply
  223. Avatar for KristaKrista says

    August 25, 2018 at 12:56 pm

    The salmon fillets have so much slime on them when pulled out of the brine. This is the first recipe I have tried that doesn’t require rinsing the salmon as part of the prep. My fish turned out fine but how do you deal with the slime? Just leave it?

    Reply
    • Avatar for Hank ShawHank Shaw says

      August 25, 2018 at 1:29 pm

      Krista: I have never ever had slime on my salmon doing this. Ever. I have no idea what’s going on in your case. But yeah, if I did have slime, I’d rinse it.

      Reply
  224. Avatar for jj says

    August 23, 2018 at 5:22 pm

    5 stars
    Thank you for this. My brine wasn’t the same because I didn’t have maple syrup…nor brown sugar. Used palm sugar instead. Next time I need something a bit sweeter.

    Reply
  225. Avatar for LeslieLeslie says

    August 23, 2018 at 3:21 pm

    My fish smells while it is drying. is this normal?

    Reply
    • Avatar for Hank ShawHank Shaw says

      August 24, 2018 at 9:41 am

      Leslie: Not at all. That’s not a good sign.

      Reply
  226. Avatar for Al WilliamsAl Williams says

    August 21, 2018 at 8:04 pm

    I can tell you that if salmon sits in melted ice water 4 too long of a Time that will definitely cause mushy salmon….anybody who stores salmon after being caught…on Ice,should have a drain plug release open at all times.

    Reply
    • Avatar for Hank ShawHank Shaw says

      August 24, 2018 at 9:44 am

      Al: This is only true with fresh water. Saltwater slush is the top way to store saltwater caught salmon, which is what I mostly deal with.

      Reply
  227. Avatar for Al WilliamsAl Williams says

    August 21, 2018 at 7:16 pm

    4 stars
    I definitely would not smoke salmon for less than 5 hours…I like mine smoked between 6 and 7 hours and people can’t seem to get enough of it

    Reply
    • Avatar for Hank ShawHank Shaw says

      August 24, 2018 at 9:45 am

      Al: Then you must have a very cool smoke going, and a slow smoke release. I found 6-7 hours got way too smoky with a Traeger, a Bradley or a Brinkmann.

      Reply
  228. Avatar for Eric SmithEric Smith says

    August 18, 2018 at 1:12 pm

    5 stars
    You should put the cure time in the recipe.

    Reply
  229. Avatar for MackenzieMackenzie says

    August 17, 2018 at 7:41 am

    This looks amazing! I can’t wait to try it on my traeger! Great article!

    Reply
  230. Avatar for TimTim says

    August 15, 2018 at 11:08 am

    5 stars
    Hank…that was an excellent read. Very informative!!! I’m new to the smoking world and your presentation in this article was spot on. I’ve smoked jerky, pork, chicken and even beef but this will be my first attempt at fish (salmon). I will try to duplicate your rendition…lol. thanks again for all your tips!!!

    Reply
  231. Avatar for PhilPhil says

    August 14, 2018 at 1:01 pm

    Have you ever tested the water phase salt in the final product?
    Is it 1/3 cup of salt plus 2 oz?

    Is the quart of water proportional to the salt & sugar?

    Reply
  232. Avatar for PatrickPatrick says

    August 11, 2018 at 4:32 am

    5 stars
    Thank you, this is a great recipe that worked from the first time I tried it. I have been using a Weber kettle with a single-briquette charcoal snake topped with small pieces of wood around the outer edge opposite the fish, and the vents closed most of the way down. Holds temps 125-130 really well once it’s started from one end with a few white coals, and the temp gradually rises to 150 as more charcoal in the snake burns. Then some fiddling with the vents to get to 175 for a bit and it’s salmon eating time!

    Now to see if I can pull it off in my stick burner, with a very very small fire…

    Reply
  233. Avatar for DaveDave says

    August 8, 2018 at 6:59 pm

    As low as I can get mine is 200 degrees. Master built propane smoker…is this too much heat?

    Reply
    • Avatar for Hank ShawHank Shaw says

      August 24, 2018 at 10:02 am

      Dave: Not ideal, but you can rig up a thing where you have a tin tray of ice under the fish. Keep refilling it when the ice melts. You should be good.

      Reply
  234. Avatar for kelley roykelley roy says

    August 7, 2018 at 12:00 pm

    Hank – This link is the same link address I have but the copy I have is an older version of the recipe….. minus syrup in the brine and the cooking times differ. Older version calls for 120 degrees 2 hours, 140 for 2 hours, 175 for 2 hours – works out great! Did you change things up?

    I tried 2 different Traegers and no way they will hold 120 degrees without constantly opening the lid or shutting it off, also temp fluctuates too much for my liking.

    Reply
    • Avatar for Hank ShawHank Shaw says

      August 7, 2018 at 3:06 pm

      Kelley: Yes, I changed it. The procedure I have now is how I smoke salmon in my Timberline. As you can see from the photo of all the salmon on the rack, it works great.

      Reply
  235. Avatar for KelleyKelley says

    August 2, 2018 at 3:45 pm

    I’ve smoked a lot of salmon and use a similar recipe – turns out great!
    But you need lower temps to start out 120 degrees – that Traeger will flat out not cut it. I Tried the Traeger a dozen times and nearly took a bat to it the last and final time I used it. Fought the heat every minute of it’s use to where I was exhausted after my 6 hour smoke.
    Bought a Bradley the next day and have been in smoking heaven since. Great heat control especially at lower temps, makes smoking enjoyable again. Traegers are good for cooking meat but your fooling everybody if you think it is a fish smoker.

    Reply
    • Avatar for Hank ShawHank Shaw says

      August 2, 2018 at 4:02 pm

      Kelley: I’ve smoked hundreds of pounds of salmon on both the Bradley and the Traeger, and they’re both good. I have absolutely no problem smoking salmon at 175F. But I would never, ever smoked salmon for six hours, either. Salmon really doesn’t need more than 2 hours, 3 tops.

      Reply
  236. Avatar for RickRick says

    August 2, 2018 at 12:05 pm

    Hi Hank,
    Its August here in Kansas. I was wondering if I could fan dry the brined Salmon indoors for several hours to get the pellicle and not have any bacteria issues. Temperature in the house is about 74 degrees.

    Reply
    • Avatar for Hank ShawHank Shaw says

      August 2, 2018 at 12:20 pm

      Rick: You should be OK, but I really prefer letting the fish sit on a rack in the fridge overnight.

      Reply
  237. Avatar for Mary JaneMary Jane says

    August 1, 2018 at 10:26 am

    I’m going to try smoking salmon for the first time and your recipe looks excellent! Wild salmon is currently on sale in my region. I was thinking of buying quite a bit and freezing it, to smoke later in the summer. Do you have any input on using fresh vs previously frozen salmon for smoking? Thanks!

    Reply
    • Avatar for Hank ShawHank Shaw says

      August 1, 2018 at 10:50 am

      Mary Jane: Don’t do that. Do the opposite. Buy and smoke now, then freeze the smoked product. It tastes a lot better thawed than the other way around. Also, if your salmon was pre-frozen, it will suffer greatly if you freeze it again and thaw it before it has been cooked.

      Reply
  238. Avatar for Randy IdlerRandy Idler says

    July 25, 2018 at 8:58 am

    5 stars
    I’ve used this resepe several times with great results. One of my favorites is to add a garlic/ginger paste to the filets after the first maple syrup baste. I simply add 4-5 cloves of garlic to a small root of ginger in a food processer with a little water to make the paste. Also finely chopped rosemary works well instead of the garlic/ginger.

    Reply
  239. Avatar for Lon LeazeLon Leaze says

    July 15, 2018 at 7:56 pm

    I have been smoking on a traeger for 2 years and have a hugh high temperature problem. Im going to try this recipe with silvers we just caught. Question: on the smoke setting my temps range from 140 to 285. Is this normal? It definately isnt fixed at 175

    Reply
    • Avatar for Hank ShawHank Shaw says

      July 20, 2018 at 11:12 am

      Lon: Bummer. I can hold my Traeger at 175F no problem. One way to help is to put a roasting pan, the cheap tin ones, full of ice in the smoker below your fish. That should help a lot.

      Reply
  240. Avatar for ElmarElmar says

    July 14, 2018 at 7:13 pm

    Hi Hank,
    Question – I’ve been hot smoking salmon for years and my recipe is pretty close to yours but I could never get the fish color as on this page images. Mine is much lighter, kind of as pink as fresh one. Tastes great but wondering how to get this dark orange…

    Reply
    • Avatar for Hank ShawHank Shaw says

      July 20, 2018 at 11:14 am

      Elmar: It will have to do with the type of salmon you use. What are you using?

      Reply
  241. Avatar for Darren GewantDarren Gewant says

    July 5, 2018 at 9:48 pm

    Great meeting you in SF a few months ago! I look forward to using your new cookbook but I cant to the dozen or so quail left, bc they’re buried under 50 lbs of salmon. Ran into RJ there, and the next thing I new I was halibut fishing. LOL! Hopefully you got on these last few weeks as its been nuts.

    question: I tried a recipe where the salmon fillets were packed in 4:1 brown sugar: salt, which I left for 2+ days in the fridge, rotating occasionally. I smoked em for << 2 hours at 195F per masterbuilt website, and while the fish came out cooked correctly, waaaaay too sweet for my taste. I will try your recipe, but want to avoid over sweetening.

    Reply
  242. Avatar for MarshallMarshall says

    July 2, 2018 at 11:02 am

    5 stars
    Great recipe. I won’t use any other way. Fish is fantastic.

    Reply
  243. Avatar for HilarieHilarie says

    July 1, 2018 at 10:25 am

    How do I make sure the salmon doesn’t stick to the rack on my electric smoker?

    Reply
    • Avatar for Hank ShawHank Shaw says

      July 20, 2018 at 11:28 am

      Hilarie: Grease the skin with a little vegetable oil. And make sure your grill grates are clean.

      Reply
  244. Avatar for Teresa summersTeresa summers says

    June 25, 2018 at 2:06 pm

    How do you get your traegger to 120?

    Reply
    • Avatar for Hank ShawHank Shaw says

      June 25, 2018 at 2:54 pm

      Teresa: I kinda fudge it by placing a foil tray of ice in the chamber for a while. Mine will hold at 165F though, for later in the process.

      Reply
  245. Avatar for PaulPaul says

    June 16, 2018 at 6:37 pm

    5 stars
    Great recipe. Worked out great first time. Thanks

    Reply
  246. Avatar for Elizabeth McDonaldElizabeth McDonald says

    June 10, 2018 at 7:27 am

    5 stars
    Hank as a beginner (well, two-years in now with a Weber Kettle my pops gave me as the best Christmas gift ever) smoke and fire cooker, I find this recipe extremely well written and comprehensive. Thank you! I’m headed out in the Georgia summertime to smoke some sockeye this afternoon. Happy Sunday!

    Reply
  247. Avatar for Dann OlsonDann Olson says

    June 8, 2018 at 9:51 pm

    5 stars
    I have smoked many large chinook over the years. Moist alder smoked. Yum.
    Good recipe. But to keep “fresh” —-Vacuum pack it!!!

    Reply
  248. Avatar for DANIELDANIEL says

    June 1, 2018 at 7:54 am

    I was wondering about the vent on the top of the smoker. Should it be left side open half shut or fully closed during the smoking of the salmon?

    Reply
    • Avatar for Hank ShawHank Shaw says

      June 10, 2018 at 7:20 am

      Daniel: I usually close it

      Reply
  249. Avatar for KenKleinKenKlein says

    May 28, 2018 at 2:16 pm

    5 stars
    Great recipe. I had two pieces of wild caught sockeye and one piece of farm raised Atlantic. As the author stated no comparison the sockeye is much better.

    Thank you for the recipe

    Reply
  250. Avatar for JerbearJerbear says

    May 25, 2018 at 8:52 pm

    5 stars
    Good recipe, I was short on time and brined a thin fillet for 2hrs, dried for an hour and smoked it in the BBQ for 1.5hrs @ 150 with applewood chips refilling the smoking tray and basting it with maple syrup every 30min. It was still quite raw so I finished it on high heat for 5-10min. Very tender, juicy and great tasting fish, not too smoky. Would do it again!

    Reply
  251. Avatar for Brad scandrettBrad scandrett says

    May 22, 2018 at 9:36 am

    How do you get your Traeger to run at 120 degs? Are you running a aftermarket controller? Smoke on the Traeger is about 160 deg F. I’m truly excited to try your recipe.

    Reply
    • Avatar for Hank ShawHank Shaw says

      June 10, 2018 at 7:35 am

      Brad: I set it at 175F on a cool day and let it rise slowly. If it gets too hot I open the lid a bit. Another option is to set a tray of ice in the smoker.

      Reply
  252. Avatar for PatrickPatrick says

    May 18, 2018 at 12:48 pm

    Do you place the fish directly on the grill? Or on a tray on the grill?

    Reply
    • Avatar for Hank ShawHank Shaw says

      May 18, 2018 at 3:16 pm

      Patrick: Directly on the grill grates. Make sure the skin is slicked with oil and the grates are clean.

      Reply
  253. Avatar for RavRobRavRob says

    May 15, 2018 at 4:05 am

    5 stars
    A Traeger heat will not go as low as 120F. The lowest it will go is about 170F. I prefer to use my Bradley for smoking Salmon with this recipe. I have both smokers and the Bradley is by far superior for this.

    Reply
  254. Avatar for patrickpatrick says

    April 29, 2018 at 7:45 am

    5 stars
    First time smoking used garlic in brine without maple syrup in process of drying with a fan gonna smoke in electric smoker hope to enjoy later

    Reply
  255. Avatar for Michael iwuchukwuMichael iwuchukwu says

    April 27, 2018 at 7:32 pm

    Do you rinse your fish after taking it out of this brine

    Reply
    • Avatar for Hank ShawHank Shaw says

      April 28, 2018 at 8:48 am

      Michael: I do not, but some people, who are sensitive to salt, do this.

      Reply
  256. Avatar for DaveDave says

    April 22, 2018 at 9:06 am

    5 stars
    Just bought an electric smoker, experimenting with it, about 3rd time using salmon. This is the best recipe I’ve tried so far. The pellicle is very important, as you point out. It turned out a little too salty, next time less time in the brine. Other than that it looked like your photos and was delicious. Do you save the leftover brine in the fridge for your next batch?

    Reply
    • Avatar for Hank ShawHank Shaw says

      April 22, 2018 at 9:32 am

      Dave: I do not save my brine. I always make a new one.

      Reply
  257. Avatar for Ken GuardanapoKen Guardanapo says

    April 21, 2018 at 7:14 pm

    4 stars
    Smoked salmon for the first time today and it came out great. I used your recipe as a guide. It was very informative helped me get it right the first time. I used a salt and brown sugar brine, and i sprinkled a little Grill Mates Brown Sugar Bourbon rub on them before putting them in the smoker to add a little more flavor. I melted down apple jelly in the microwave and added a little water for the basting glaze.

    Reply
  258. Avatar for Karrin OrrKarrin Orr says

    April 20, 2018 at 11:05 pm

    5 stars
    This was our first time smoking salmon and it was absolutely delicious!! The recipe worked perfect for us! We followed both the brine and smoking instructions and loved how the salmon turned out; we cant wait to make a smoked salmon cheese ball to enjoy with our friends at our BBQ tomorrow!! Thank you for the recipe and thorough instructions! 🙂

    Reply
  259. Avatar for Matthew JamesMatthew James says

    April 14, 2018 at 10:57 am

    5 stars
    Hi, I am a little confused about the smoking temperature, at the beginning, you mentioned that you use a Traeger, this is what I have as well. But, it smokes around 175 degrees. Then your instructions indicate to use lower heat, starting at 120, and that you use a Bradley. How do I keep the Traeger lower than 175? I can’t put water in the drip pan, since it is angled to drain. Thanks in advance for your help!!

    Reply
  260. Avatar for JimJim says

    April 13, 2018 at 9:23 am

    Do you put the fish directly on the rack or in a pan or board?

    Reply
    • Avatar for Hank ShawHank Shaw says

      April 16, 2018 at 12:20 pm

      Jim: On the rack.

      Reply
  261. Avatar for EricEric says

    March 30, 2018 at 2:17 pm

    5 stars
    First time using this recipe. Used the atlantic farm raised salmon because that’s what my grocery store had on stock, along with Honey, and it still turned out AWESOME. Can’t imagine how good fresh caught salmon would be with this. If you want to fancy it up you can throw some herbs on it but like Hank says this is such a clean, subtle smoke taste with that hint of sweetness from the honey. Thanks for the recipe good sir!!

    Reply
  262. Avatar for BillBill says

    March 20, 2018 at 2:55 pm

    What my question is at 120 to 140 degrees how do you get an electric smoker to smoke jusaain

    Reply
    • Avatar for Hank ShawHank Shaw says

      March 20, 2018 at 3:04 pm

      Bill: Easy: Electric burner itself is far hotter than the chamber.

      Reply
  263. Avatar for DaveDave says

    March 19, 2018 at 11:05 pm

    5 stars
    Loved this recipe. And your explanations of the process really helped jump start my salmon smoking. Thanks much Hank!

    Reply
  264. Avatar for JamesJames says

    March 12, 2018 at 6:34 am

    5 stars
    Hands down the best salmon smoking recipe on the net. Great taste and no albumin buildup.

    I was never big on salmon, but made it because my wife loves it. Since I started using this recipe I can’t get enough.

    I’ve never bothered to check the internal temp, just cooked it to recommended time and it has turned out perfect every time.

    Reply
  265. Avatar for VictorVictor says

    March 4, 2018 at 12:17 pm

    I noticed you don’t mentioned when to apply the wood chips into the smoker?

    Reply
    • Avatar for Hank ShawHank Shaw says

      March 4, 2018 at 1:52 pm

      Victor: They’re always in there.

      Reply
  266. Avatar for NancyNancy says

    March 4, 2018 at 11:56 am

    How do you know when it’s done? Internal temp of??? The last direction I have is smoke at 175 until it’s done…
    .

    Reply
    • Avatar for Hank ShawHank Shaw says

      March 4, 2018 at 1:52 pm

      Nancy: Until it flakes. I never check internal temperature on fish, but maybe 140F?

      Reply
  267. Avatar for Pete CarstensenPete Carstensen says

    February 26, 2018 at 12:00 pm

    Just cooked some Sockeye Salmon on my new Traeger Junior. It came out wonderful but had a few issues: 1. The junior has a smoke setting but the first heat setting is 185. I just left it on smoke which varied from 120-140. 2. Basted with pure maple syrup after the 1st hour and the 2nd. We don’t like too much sweet so didn’t baste it further. At the end, the sweetness was fine but it was very sticky due to the syrup. I am not sure if I put it on too thick or that I needed to thin it out a bit before basting. What other basting sauces would be good?

    Reply
    • Avatar for Hank ShawHank Shaw says

      February 26, 2018 at 2:36 pm

      Pete: If you don’t want it slightly sweet, you can skip the basting. Or baste just with the brush to remove any albumin that accumulates.

      Reply
  268. Avatar for CaseyCasey says

    February 18, 2018 at 3:33 pm

    5 stars
    Oh. My. Gosh! The best thing I’ve ever eaten in my whole life! Thanks for sharing! Second thing I’ve made in the smoker I just got, and it made the purchase well worth it. Thank you thank you thank you!

    Reply
  269. Avatar for JordanJordan says

    February 18, 2018 at 11:41 am

    5 stars
    Great recipe and explanation. I have used it several time with great success. I use a Char-Griller Akorn smoker, but I’m buying an electric pellet feed smoker in a few weeks so I can really regulate the low temps. Thanks for posting this!

    Reply
  270. Avatar for Jeff vanderbieJeff vanderbie says

    January 22, 2018 at 5:01 pm

    How long do you soak your wood chips?

    Reply
  271. Avatar for Sharon OglesbySharon Oglesby says

    January 21, 2018 at 11:21 am

    Is it really necessary to brine your salmon?

    Reply
    • Avatar for Hank ShawHank Shaw says

      January 21, 2018 at 11:31 am

      Sharon: yes.

      Reply
  272. Avatar for Rick RasmussenRick Rasmussen says

    January 12, 2018 at 9:09 pm

    I printed out this recipe for smoked salmon in October of 2014 and the paper was pretty beat up, so I came back to this site to see that you changed the brine formula. Previously you included 1/2 cup of Birch or Maple syrup to the brine.

    Was there a reason for the change?

    Reply
    • Avatar for Hank ShawHank Shaw says

      January 15, 2018 at 10:34 am

      Rick: Because I wasn’t getting much maple flavor on the fish with this. You get is all in the glaze you paint on while smoking the fish. Just made the recipe simpler.

      Reply
  273. Avatar for Randell CochranRandell Cochran says

    January 6, 2018 at 2:14 pm

    5 stars
    Just tried it in my MB XL. Didn’t get any smoke off the wood at that low of temperature. Checked it with a thermometer and pulled it off with internal temp of 136F. Letting it rest now.

    Reply
  274. Avatar for SpencerSpencer says

    December 29, 2017 at 5:10 am

    5 stars
    Have used this recipe several times with great success.

    Reply
  275. Avatar for Bill C.Bill C. says

    December 22, 2017 at 5:35 pm

    5 stars
    Hey Hank, just wanted to let you know this recipe is spot-on! The step by step instructions we’re very accurate and this salmon came out perfect. Definitely just made my dad’s Christmas, thanks a lot bro…

    Reply
  276. Avatar for Bill TBill T says

    December 22, 2017 at 1:48 pm

    5 stars
    I used this recipe for smoking my first salmon and it worked beautifully! Thanks so much for sharing!

    Reply
  277. Avatar for CherylCheryl says

    December 22, 2017 at 6:40 am

    I am new to smoking so I am a bit nervous about doing it right. I brined my fish last night and it is now drying on my counter. It is about 69 degrees in my house. Is that a problem? Also, do you soak the wood? My smoker directions say it isn’t necessary but I just want to be sure. Also, how do you know if the fish is smoked enough? Mine is of varying thicknesses. Thanks for your help!

    Reply
  278. Avatar for Gerald W.Gerald W. says

    December 17, 2017 at 1:57 pm

    3 stars
    Kris, l use a MES 30. I bring the smomer up to temp and then crack the door. It forces the heating element to stay on more to keep the wood burning.

    Reply
  279. Avatar for MattMatt says

    December 13, 2017 at 5:02 pm

    Do you leave the skin on the salmon even when it’s finished?

    Reply
    • Avatar for Hank ShawHank Shaw says

      December 14, 2017 at 8:56 am

      Matt: I do. It holds the fillet together. Some people like to eat it.

      Reply
  280. Avatar for Ed PorterEd Porter says

    December 11, 2017 at 6:07 am

    5 stars
    I tried this recipe this past weekend, and it turned out fantastic. The only thing different I tried was adding a little garlic powder mixed in well with the brine. Everyone in my family devoured it. Thank you!

    Reply
  281. Avatar for KrisKris says

    December 10, 2017 at 12:21 pm

    Hank how do you get your smoker to actually smoke at such low temperatures? I am trying your recipe right now and I am not achieving any smoke with my smoker at such a low temperature.

    Reply
    • Avatar for Hank ShawHank Shaw says

      December 10, 2017 at 12:23 pm

      Kris: it’s a Bradley. Works well. If you are having trouble with it, keep it as cool as you can, and paint the salmon more often with the syrup to remove any albumen that seeps out.

      Reply
  282. Avatar for NickNick says

    December 4, 2017 at 4:23 am

    Is it ok to let stand at room temp for 2 to 4 hours not in the fridge prior to smoking it? The,meat won’t spoil?

    Reply
    • Avatar for Hank ShawHank Shaw says

      December 4, 2017 at 6:30 am

      Nick: If it is cool out, and you have a fan blowing in it.

      Reply
  283. Avatar for WILIAM NORIEGAWILIAM NORIEGA says

    December 2, 2017 at 9:04 am

    5 stars
    Used this recipe for the first time it was great and very easy in my Masterbuilt digital smoker . Perfect Salmon
    Thanks
    Candy Salmon next !

    Reply
  284. Avatar for AndrewAndrew says

    November 26, 2017 at 3:54 pm

    Can you “over dry” the fish? Didn’t get my timing right and am considering 20 hours for the drying process via fridge.

    Reply
    • Avatar for Hank ShawHank Shaw says

      November 27, 2017 at 8:56 am

      Andrew: That’s pushing it, but not crazy. The salt protects it, but you’re essentially curing it in the fridge before smoking. You should be fine.

      Reply
  285. Avatar for MattMatt says

    November 20, 2017 at 5:23 pm

    Can you point out the brine ingredients? I didn’t see it in the recipe? Thanks!

    Reply
  286. Avatar for GaryGary says

    November 19, 2017 at 2:08 pm

    5 stars
    Thanks for a great recipe. I’ve been using it for several years. At every family holiday gathering, it’s expected that I bring some of this salmon, as it has become everyone’s favorite.

    Reply
  287. Avatar for BOBBOB says

    November 17, 2017 at 9:55 am

    5 stars
    I live in CO and have smoked about everything that you can find in the forest.
    My family would not eat salmon unless its raw until now.
    I followed, Precisely, your recipe . My family ate it up.
    10 lbs. of fresh salmon 1inch thick (on average) slabs with no skin.
    I would like to see how you smoke the things I normally smoke.
    Will be searching for your recipes, And thank you!

    Reply
  288. Avatar for Russell FlynnRussell Flynn says

    November 15, 2017 at 4:10 pm

    5 stars
    I’m here to tell you brother….
    Good stuff!
    My fresh Oregon Chinook salmon was in about 1/2 pound steaks and I pulled them at 160 degrees (not 170).
    Perfect!!!
    My new go to recipe.
    Thanks!!

    Reply
  289. Avatar for Neal JetteNeal Jette says

    November 11, 2017 at 3:56 pm

    5 stars
    Great recipe… simple and tasty

    Reply
  290. Avatar for ClarissaClarissa says

    November 5, 2017 at 8:49 am

    Do you have some more specific guidelines as to how long to brine? I have some king salmon fillets that are one inch thick, while others are over two inches thick. How do you know if you have over or under brined? Also, should I rinse the pieces with plain water before setting them to dry? Thanks for your knowledge!

    Reply
    • Avatar for Hank ShawHank Shaw says

      November 5, 2017 at 9:25 am

      Clarissa: I don’t rinse. And there is no perfect timing for brine. It’s an art, and up to your personal taste. I’d definitely pull the inch thick pieces before the two inch thick ones.

      Reply
  291. Avatar for Tyler-Rose CountsTyler-Rose Counts says

    November 4, 2017 at 9:13 am

    5 stars
    This recipe has come out great every single time! Thank you so much for helping me make a good impression on my new Alaskan in-laws 😉 I hope you don’t mind, I included this recipe on a list of my favorite salmon recipes over on my blog.

    http://www.tylerrosecounts.com/salmon-recipe-round-up/

    Reply
  292. Avatar for BallenBallen says

    October 29, 2017 at 7:23 pm

    5 stars
    I just finished this recipe
    And it is delicious, thanks for sharing!

    Reply
  293. Avatar for Anthony MowryAnthony Mowry says

    October 21, 2017 at 4:49 am

    I’m in the process of trying this. We got 11 king salmon so I’m doing it in 2 batches. I’m only at the drying process at themoment. I had to multiply the recipe by 20. I’m liking the results so far. I will be smoking it using mulberry. I use mulberry for everything. It sticks to the meat quite well. I built my smokehouse to do bacon when I butchered my pig. It came out amazing so I’m super excited to see how the salmon comes out.

    Reply
  294. Avatar for PaulPaul says

    October 20, 2017 at 7:31 pm

    5 stars
    Effing brilliant recipe, once again!!! Thanks Hank!

    Reply
  295. Avatar for Fred J AlamFred J Alam says

    October 15, 2017 at 5:14 pm

    5 stars
    I made smoked salmon today using this recipe. It came out great. Love the taste and texture. My son caught some salmon and wanted to see how it would come out if we smoked it. Very happy with the results. I was a little skeptical about basting it with maple syrup but did it any way. It works.

    Reply
  296. Avatar for ChrisChris says

    October 6, 2017 at 6:42 pm

    5 stars
    I’ve used this recipe and method for salmon, whitefish, and trout…and we never get to step 7. No matter how much gets made it is eaten before I can store any away. I also like to slice through the meat but not the skin and section the pieces of fish into attached squares. This gets you little square bites of salmon with more candied surface area. Great recipe, thanks for this.

    Reply
  297. Avatar for John HenryJohn Henry says

    October 4, 2017 at 12:41 pm

    After following the instructions to the letter, my salmon was way too mushy inside, even though the internal temp was 160. What did I do wrong?

    Reply
    • Avatar for Hank ShawHank Shaw says

      October 4, 2017 at 3:44 pm

      John: Mushy? At 160?! Weird. Only thing I can think of is that maybe the fish was dark, i.e., caught far up a river? Or maybe it was thawed and frozen more than once? Huh…

      Reply
  298. Avatar for TylerTyler says

    October 1, 2017 at 8:13 pm

    I have been using your recipe for a few years and reference the website every time, however, I remember maple syrup always being in the brine. Why did you take it out?

    Reply
    • Avatar for Hank ShawHank Shaw says

      October 3, 2017 at 8:12 am

      Tyler: Because I found it did not add enough flavor to be worth the expense. You get most of the maple flavor in the basting.

      Reply
  299. Avatar for Kelley RoyKelley Roy says

    September 25, 2017 at 12:48 pm

    5 stars
    I have used this recipe many times for salmon and absolutely love it. Like you I was smoking on the Traeger and had to watch the temps every single second. The Traeger is NOT a smoker for fish. The temps will soar variedly, just about ruined the last batch and finally ordered a Bradley as the author suggests but also after many hours of research. I am looking forward to tweaking the recipe a bit and trying some others but am pretty confident that this recipe will be my go-to salmon recipe.

    Thanks for sharing.

    Kelley Roy

    Reply
  300. Avatar for MariaMaria says

    September 25, 2017 at 6:57 am

    5 stars
    Okay, mission accomplished. I smoked about 1/4 of a 26-inch King Salmon. Brined 24 hours, dried outdoors under a “fly tent” for three hours, and then smoked for about 3 hours.

    I have a Traeger Jr which is thermostatically controlled. The lowest temp setting is 180°. I tried keeping the temp below that by cracking open the lid. Later, I discovered that the “smoke” setting keeps a low temperature once the grill has already heated up. I basted with maple syrup.

    In the end, it came out okay. I did get some of the albumin in cracks that formed on the fish. It wasn’t awful, but it probably wasn’t “acceptable” for good smoking. I ate half of it while still warm and will likely have the other half with a salad for dinner. It was a bit saltier than I like; I have high blood pressure and tend to use less salt than the average person. Next time, I’ll brine for a shorter period of time.

    I’m kind of disappointed, knowing that my smoker, which does an amazing job on smoked pork ribs, etc., can’t get temperatures low enough to properly smoke fish. I will, however, try again the next time I get a salmon on my line.

    Thanks for the very clear instructions

    Reply
  301. Avatar for MariaMaria says

    September 23, 2017 at 8:31 am

    I’m giving this a try today with some king salmon I caught off San Juan Island (WA) on Thursday. Will let you know how I do. Thanks for sharing the recipe.

    Reply
  302. Avatar for HeatherHeather says

    September 23, 2017 at 7:56 am

    5 stars
    I love this recipe! I’ve made it several times and all your tips are so helpful. Delicious every time!

    Reply
  303. Avatar for Nick Macri SrNick Macri Sr says

    September 15, 2017 at 5:48 pm

    I’m going to try this in my new Bradley smoker Sunday I’ll keep you posted . This unit is great in controlling temperatures..

    Reply
  304. Avatar for AngieAngie says

    September 6, 2017 at 9:41 pm

    I am making this tonight but it has been hot here and do not want to leave it out to dry. Can I leave it in the fridge on a cooling rack to dry? Also, if I am able to do this, how many hours do you recommend and what is the maximum?

    Reply