Smoked salmon recipe made with a simple brown sugar and salt cure, BBQ rub seasoning, and slow smoking for rich flavor and tender texture. This easy smoked salmon method delivers a perfect balance of sweet, salty, and smoky taste with flaky, juicy fish. Ideal for smoker recipes, seafood dishes, and healthy high-protein meals, it works well for brunch, salads, sandwiches, and dinner ideas. Made with fresh salmon fillet and cooked low and slow for consistent results, this recipe is great for homemade smoked fish, BBQ smoker cooking, and easy salmon preparation.

Ingredients

2.2 lb salmon fillet with skin
½ cup brown sugar
¼ cup kosher salt
3 tablespoons BBQ rub
Lemon wedges, for serving

Instructions

Place the salmon fillet skin-side down on a large piece of parchment paper set over a baking sheet or cutting board. Make sure the parchment is large enough to fully wrap the fish later.

Evenly sprinkle the kosher salt over the flesh of the salmon, covering it completely. Don’t be afraid to use the full amount.

Spread the brown sugar over the salted surface, forming an even layer across the entire fillet.

Wrap the salmon loosely in the parchment paper, then carefully flip it so it sits skin-side up inside the wrap. Refrigerate for 1 hour.

About 15 minutes before the resting time ends, preheat your smoker to 225°F (107°C).

Remove the salmon from the refrigerator and unwrap it. Flip it back to flesh-side up. Using a paper towel, gently wipe away excess salt and sugar while keeping the surface intact.

Sprinkle the BBQ rub evenly over the top of the salmon.

Line a baking sheet with foil and lightly coat it with nonstick spray. Transfer the salmon onto the prepared tray.

Place the salmon in the smoker and insert a meat probe into the thickest part of the fillet. Smoke for about 1 hour and 10 minutes, or until the internal temperature reaches 145°F (63°C).

Remove from the smoker and let rest briefly before serving with fresh lemon wedges.

Why You’ll Love This Recipe

This smoked salmon delivers a perfect balance of sweet, salty, and smoky flavors with a tender, flaky texture. The simple seasoning process enhances the natural richness of the fish, making it ideal for both casual meals and special occasions.

Tips

Use a thick, evenly cut salmon fillet for consistent cooking.
Do not skip the resting time—it helps draw out moisture for better texture.
Always use a meat thermometer for accurate doneness.
Lightly wipe off excess cure to avoid overly salty flavor.

Variations and Substitutions

Swap BBQ rub with black pepper, garlic powder, or dill seasoning.
Add a splash of maple syrup for a sweeter glaze.
Use pink Himalayan salt instead of kosher salt.
Try adding citrus zest (lemon or orange) for extra freshness.

FAQs

Can I make this without a smoker?
Yes, you can bake it at low temperature (around 275°F), though the smoky flavor will be reduced.

Do I need to remove the skin?
No, the skin helps hold the fillet together and makes it easier to handle after smoking.

How do I know when it’s done?
The salmon should flake easily and reach an internal temperature of 145°F.

Can I use frozen salmon?
Yes, but make sure it is fully thawed and patted dry before starting.

Serving Suggestions

Serve smoked salmon with lemon wedges, fresh salads, rice, roasted vegetables, bagels with cream cheese, or as part of a brunch spread. It also works well in sandwiches, wraps, and pasta dishes.