Smoked Atlantic Salmon Recipe
Smoked to perfection, served baked or blackened.
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Ingredients
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Salmon & Rub
Smoking & Finishing
Method
Salmon & Rub
Prep salmon
Pat the salmon fillets dry with paper towels. Check for pin bones and remove with fish tweezers if present. Leave skin on; it helps hold the fish during smoking.
Mix the rub: in a small bowl combine kosher salt, brown sugar, smoked paprika, black pepper, garlic powder, and dried dill. Stir to break up any brown-sugar clumps.
Smoking & Finishing
Prepare smoker or grill for indirect smoking: For a charcoal or gas grill, set up a two-zone fire so the salmon will cook over indirect heat at a steady 200–225°F (95–110°C). For an electric/propane smoker, preheat to 200–225°F (95–110°C). Drain the soaked wood chips and add them to the smoker box or place in a foil packet with holes over the heat source.
Arrange the salmon: Place the fillets skin-side down on a greased smoker rack or on a foil-lined baking sheet with a rack. Tuck a lemon slice and a dill sprig on top of each fillet or place them alongside.
Smoke the salmon: Smoke at 200–225°F (95–110°C) until the internal temperature of the thickest part reaches 125–135°F (52–57°C) for a moist, medium doneness — about 45–60 minutes depending on fillet thickness. Check temperature with an instant-read thermometer inserted into the thickest part without touching skin.
Optional blackened finish: For a blackened-style finish, after smoking for 30–35 minutes and the fish is nearly to target temperature, transfer the fillets to a hot cast-iron skillet (no oil necessary if the pan is well seasoned) over medium-high heat or place under a hot broiler for 2–3 minutes to char the surface lightly. Watch closely to avoid burning.
Baked finish option: Alternatively, if you prefer baked rather than additional charring, transfer smoked fillets to a preheated 400°F (205°C) oven for 5–8 minutes to set the exterior and reach final temperature if needed.
Finish and rest: Remove salmon from heat. Top each fillet with a small pat of butter (optional), an extra grind of fresh black pepper, and a sprinkle of coarse finishing salt if using. Let rest loosely tented for 5 minutes; carryover heat will even out the temperature and finish cooking gently.