Savory Smoked Salmon

READY IN: 2hrs 15mins


  • 1 whole salmon fillet (3-4 pounds)
  • 2tablespoonskosher salt
  • 1tablespoondried dill weed

    Serving Size: 1 (71) g

    Servings Per Recipe:5

    Calories: 82.3

    Calories from Fat 25 g 31 %

    Total Fat 2.8 g 4 %

    Saturated Fat 0.5 g 2 %

    Cholesterol 29.3 mg 9 %

    Sodium 2839.6 mg 118 %

    Total Carbohydrate0.3 g 0 %

    Dietary Fiber 0.1 g 0 %

    Sugars 0 g 0 %

    Protein 13.2 g 26 %


  • Bring your smoking device to 200 degrees Fahrenheit. If you have options for the kind of wood for your smoke, you should choose a fruit wood (e.g. apple, cherry, pear, etc.).
  • Remove the salmon from the packaging and dry it with a paper towel.
  • Inspect (run your fingers down the filet) for any bones. Remove them with needle-nose pliers or something dantier if you have it.
  • If the tail end of the fillet is really thin, you can trim it off as it will will just dry out during the cook.
  • Place the fillet on a piece of aluminum foil (if it has skin on it, then skin side down).
  • Liberally coat the salmon in the kosher salt.
  • Evenly sprinkle the dill on the fillet. Do not over coat.
  • Cut the foil to just the edges of the fillet to maximize air flow in the cooking environment.
  • Let the salmon sit for about 15-20 minutes before putting on the smoker.
  • Place the salmon (still on the foil) on the grates and pull it off after two hours (maybe less for thinner fillets).
  • No need to let this fish sit after cooking. You can dig in right away.
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