Short Smoked Salmon Filet Recipe

Prepare brine

In a medium bowl or container large enough to hold the salmon, stir together 4 cups cold water, 3 tablespoons kosher salt, 2 tablespoons granulated sugar, 1 teaspoon whole black peppercorns and 1 bay leaf until salt and sugar dissolve.

Brine salmon

Place the salmon filet, skin side down, in the brine ensuring it is fully submerged. Cover and refrigerate for 20 minutes. This short brine firms the flesh and seasons without over-salting.

Rinse and dry

Remove the salmon from the brine, rinse quickly under cold running water to remove excess salt, then pat very dry with paper towels. Let sit on a rack in the refrigerator for 20–30 minutes to develop a slight pellicle (tacky surface) for better smoke adhesion.

Make marinade

Whisk together 2 tablespoons light soy sauce, 1 tablespoon fresh lemon juice, 1 tablespoon olive oil, 1 teaspoon brown sugar, 1 teaspoon minced garlic and 1 teaspoon chopped fresh dill until sugar dissolves.

Apply marinade

Brush or spoon about half of the marinade over the top (flesh side) of the salmon just before smoking. Reserve the remaining marinade for finishing after grilling. Sprinkle 1 teaspoon smoked paprika and 1 teaspoon freshly cracked black pepper evenly over the flesh; gently press to adhere.

Prepare smoker or grill for indirect smoking

If using a gas or charcoal grill: set up for indirect heat (coals or burners on one side). Preheat to about 225–250°F (107–121°C). If using a dedicated smoker, preheat to the same temperature. Drain soaked hickory chips and place them in a smoker box or wrap in foil with holes and place over the heat source.

Smoke the salmon

Place the salmon on the cool (indirect) side of the grill/smoker, skin side down on a lightly oiled rack or a piece of foil. Close the lid and smoke at 225–250°F (107–121°C) for 20–30 minutes, until the internal temperature reaches 110–120°F (43–49°C) for a moist, slightly rare interior or 125°F (52°C) if you prefer more done. During smoking, maintain low, even heat and replenish chips if smoke diminishes.

Finish on hickory-grilled direct heat

Increase grill temperature to medium-high (about 375–425°F / 190–218°C) or move salmon to the direct-heat side for a short sear. Brush the reserved marinade over the flesh. Oil the grill grates lightly. Place the salmon skin side down over direct heat for 1–2 minutes to get light grill marks and crisp the edges, then rotate 90° for another 30–60 seconds if desired. Carefully flip for 15–30 seconds skin side up if you want some char on the flesh — do not overcook. The target final internal temperature is 125–130°F (52–54°C) for moist, flakey salmon.

Rest and serve

Transfer the salmon to a cutting board and let rest 5 minutes. Slice into portions using a sharp knife. Serve with lemon wedges and an optional sprinkle of fresh dill.