Smoked Salmon
An easy recipe for salmon cooked on the smoker with a simple dry rub.
Prep Time10 minutes mins
Cook Time1 hour hr 30 minutes mins
Course: Entree
Cuisine: American, seafood
Keyword: easy smoked salmon, how to smoke salmon
Servings: 6 -8 servings
Cost: $20
For the Salmon
- 1 filet of Copper River Salmon (ours was 2 ½ lbs)
- up to 2 tablespoons Dijon mustard, to coat (depending on size of salmon filet)
- 2 tablespoons Basic Dry Rub
Basic Dry Rub: (store in an airtight container)
- 1/2 cup granulated sugar
- 1/3 cup chili powder
- 2 tablespoons salt
- 1/2 tablespoon cayenne pepper
- this dry rub will yield approx 1 cup. Use only a couple tablespoons on the salmon, then save the rest for future recipes
Preheat the smoker to 250 - 275 degrees.
At the same time prepare salmon by washing in cold water and patting dry. Place skin side down on a sheet pan.
Add the Dijon mustard by rubbing onto the meat. Be careful not to over coat, a nice thin layer for flavor is all you need.
Then add approximately 2 tablespoons of the dry rub to the salmon.
Place salmon on smoker for up to 90 minutes. Note that temperature and time will vary, pay special attention to the interior of the salmon using a knife. As the center gets closer to an opaque pink interior in the thickest portion of the filet, you can remove as the salmon will finish while resting. Let the salmon sit for 15 minutes and serve.
Calories: 103kcal | Carbohydrates: 23g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2541mg | Potassium: 266mg | Fiber: 5g | Sugar: 18g | Vitamin A: 4071IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg