🐟 Slow Smoked Backyard Salmon

/

There’s nothing quite like the flavor of perfectly smoked salmon — that gentle balance of sweet, salty, and smoky that melts in your mouth. Whether you’re firing up your backyard smoker for a weekend dinner or prepping something special for friends, this recipe delivers tender, flaky salmon with just the right kiss of smoke every single time.

The Story Behind the Recipe

This recipe started the same way a lot of my favorites do — with a little curiosity and a lot of trial and error. I’ve always loved smoked fish, but I wanted something that balanced that deep, smoky flavor with a touch of sweetness and just enough salt to make each bite pop.

After experimenting with a few brine combinations and tweaking the smoking process, I found the sweet spot: low heat, a touch of brown sugar, and patience. When that salmon hits the smoker, the smell alone tells you something special is happening.

Why You’ll Love This Recipe ❤️

🔥 Slow-Smoked Perfection: Gentle heat locks in moisture and brings out natural flavors.
🍯 Balanced Brine: Sweet, salty, and savory all working together.
🐟 Healthy & Delicious: Loaded with Omega-3s and big on flavor.
🌿 Versatile: Perfect for dinner, sandwiches, or even breakfast bagels.

Simple Slow Smoked Salmon Recipe

🕒 Prep Time: 15 min ⏱ Cook Time: 1 hr 30 min ⏳ Total Time: 1 hr 45 min
🍽 Serves: 4+

Ingredients

For the Brine:

  • ¼ cup Morton’s Tender Quick

  • ¼ cup Morton’s Coarse Kosher Salt

  • ¾ cup Brown Sugar

  • 1 tbsp Garlic Powder

  • 1 tbsp Onion Powder

  • 1 tbsp Celery Salt

  • 1 tbsp Coarse Black Pepper

For the Salmon:

  • 2+ lb Fresh Salmon Filet (skin on)

  • 1 tsp Dill

  • Salt and Pepper (to taste)

  • ¼ cup Brown Sugar (for coating)

Instructions

1️⃣ Make the Brine
In a small bowl, mix together Tender Quick, kosher salt, brown sugar, garlic powder, onion powder, celery salt, and black pepper until fully combined.

2️⃣ Coat the Salmon
Lay your salmon filet skin-side down on a sheet pan and cover the surface completely with the brine mixture.

3️⃣ Refrigerate Overnight
Cover lightly and refrigerate overnight to allow the brine to draw in flavor and firm up the fish.

4️⃣ Rinse & Dry
The next day, rinse the salmon under cold water to remove excess brine. Place it uncovered in the refrigerator for at least an hour to dry and form a pellicle — a tacky surface that helps smoke stick beautifully.

5️⃣ Season the Filet
Once dried, sprinkle dill, salt, and pepper over the surface, then spread a light, even layer of brown sugar across the top.

6️⃣ Prep the Smoker
Preheat your smoker to 200°F (93°C) using alder or fruitwood for a mild, slightly sweet smoke.

7️⃣ Smoke the Salmon
Place the salmon on the smoker, skin-side down, and let it smoke slowly for about 1 hour.

8️⃣ Check the Temp
Use a meat thermometer to monitor doneness. When the internal temperature hits 145°F (63°C), remove it from the smoker.

9️⃣ Rest and Serve
Let the salmon rest for 15 minutes, then slice into 1½-inch portions and serve.

Pro Tips for Perfect Smoked Salmon 💡

🧂 Even Brine = Even Flavor: Coat the salmon evenly to avoid salty spots.
💨 Low & Slow: Keep your smoker steady at 200°F for tender, flaky texture.
🌲 Choose the Right Wood: Alder, apple, or cherry wood give salmon a light, clean smoke.
🥶 Avoid Overcooking: Pull at 145°F — any higher and it’ll start to dry out.
🍋 Presentation Counts: Garnish with fresh dill and lemon slices for that restaurant-quality finish.

Why This Recipe Works

The secret to great smoked salmon isn’t fancy ingredients — it’s balance. The brine seasons the fish without overpowering it, the brown sugar adds a touch of sweetness, and that slow smoke ties everything together. It’s backyard simplicity at its best — proof that with the right technique, you can turn a simple filet into something truly special.

💬 What wood do you like best for smoking fish? Drop your favorite combos in the comments — I’m always testing new flavors out here on the Delmarva coast.

FAQ

Q: Can I use frozen salmon?
A: Yes — just make sure it’s fully thawed and patted dry before brining.

Q: What smoker works best?
A: Any smoker that holds a steady 200°F — pellet, charcoal, or electric — works great.

Q: How do I keep it from drying out?
A: Don’t rush the process and pull it as soon as it hits 145°F internal temp.

Q: Can I change up the brine?
A: Absolutely! Add herbs, citrus zest, or maple syrup for your own twist.

Q: How long will smoked salmon last?
A: Store in an airtight container in the fridge for up to 1 week, or freeze for up to 3 months.

🔧 Recommended Gear