This delicate crusted smoked salmon recipe is flakey, tender, and packed with so much flavor!
Why this recipe works
Smoked salmon imparts irresistible smokiness to flakey tender filets, and it couldn’t be easier to prepare. What makes a recipe great is when it’s easily adaptable and salmon is one of the best candidates for that. Switch up your spices, seasonings, and herbs to create your version of the best smoked salmon!
If you’re lucky enough to have leftovers, it’s the perfect opportunity to whip up smoked salmon dip!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
SALMON – When choosing salmon at the grocery store, look for a bright orangey-red color and the flesh should spring back when touched.
SEASONINGS AND RUB – A combination of mustard and honey creates a sticky, flavorful base. You can substitute the yellow mustard with either Dijon or spicy brown mustard if preferred. We’ll follow up the wet rub with a mix of chili powder, paprika, garlic salt, and pepper but you can adjust or swap out the seasoning based on your preference. It would also be delicious with cajun seasoning.
How to Make Smoked Salmon
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat smoker to 200 F.
TIP – Be sure your smoker has enough pellets or wood chips! Running out during the cooking process can ruin your meal. - In a small bowl combine mustard and honey. Rub or brush onto the salmon, coating it completely (no need to do the skin side).
- In another small bowl, combine chili powder, paprika, garlic salt, and pepper. Sprinkle over the honey mixture on the salmon.
- Place seasoned salmon onto the smoker, skin side down on the grates.
- Close smoker and cook for 90-120 minutes.
CHEF TIP – If you want the finished fish on the moister side, cook for 90 minutes. If you want it flakier, cook for 120 minutes. - Remove to a wooden cutting board and allow to rest for 10 minutes.
Frequently Asked Questions & Expert Tips
Leftovers can be stored in an airtight container kept in the refrigerator for up to one week.
Yes, you can freeze smoked salmon! To freeze wrap it tightly in plastic wrap (or if you have a food sealer even better!) followed by a layer of aluminum foil. Freeze for up to 3 months.
Serving Suggestions
The options are endless when it comes to serving smoked salmon. Flake it up and toss it into salads, chunk it and serve it wrapped in taco shells with all the fixings, transform it into smoked salmon dip, or enjoy as-is with a side of roasted or grilled vegetables. There is no right or wrong way to enjoy smoked salmon!
Ingredients
- 1 1/2 pounds fresh salmon
- 2 Tablespoons yellow mustard
- 2 Tablespoons honey
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic salt
- 1/2 teaspoon black pepper
Things You’ll Need
- Smoker
Before You Begin
- When choosing salmon at the grocery store, look for a bright orangey-red color and the flesh should spring back when touched.
Instructions
- Preheat smoker to 200 F.TIP – Be sure your smoker has enough pellets or wood chips! Running out during the cooking process can ruin your meal.
- In a small bowl combine mustard and honey. Rub or brush onto the salmon, coating it completely (no need to do the skin side).
- In another small bowl, combine chili powder, paprika, garlic salt, and pepper. Sprinkle over the honey mixture on the salmon.
- Place seasoned salmon onto the smoker, skin side down on the grates.
- Close smoker and cook for 90-120 minutes.If you want the finished fish on the moister side, cook for 90 minutes. If you want it flakier, cook for 120 minutes.
- Remove to a wooden cutting board and allow to rest for 10 minutes.
Expert Tips & FAQs
- Leftovers can be stored in an airtight container kept in the refrigerator for up to one week.
- To freeze, wrap the cooled salmon tightly in plastic wrap (or if you have a food sealer even better!) followed by a layer of aluminum foil. Freeze for up to 3 months.
