Smoked Salmon


Fresh Wild Caught Pacific Salmon

Dry Rub: smokedsalmon

  • ½ cup brown sugar
  • 1/8 cup granulated garlic
  • 1/8 cup kosher salt
  • 3 garlic cloves crushed.

If you’re using a direct heat smoker make sure to use a water tank with 2 cans of your favorite beer (This bud’s for you) to keep things moist


  • Wood chips; a 1 pint container filled with ½ apple wood chips, ¼ cherry wood chips ¼ alder wood chips, soaked in water (or the beer)…7 hours prior to smoking
  • mix the dry rub ingredients, set aside for 1 hour.
  • Take the salmon filets with skin on, remove any bones and set aside.
  • In a baking dish or any vessel that supports the salmon, lay the fish down on the skin with flesh side up.
  • Cut horizontal grooves part of the way through the fish every inch.
  • Generously rub the dry rub mixture over the salmon and place back in fridge covered for 6 hours. After the fish has sat for 6 hours take out and wash off the rub in the sink. Pat dry the fish and place on a tray leave out to dry while you prepare the smoker.
  • Smoker – if you’re using briquettes I use 18 of them, no more, no less. With lump charcoal (preferred) fill your charcoal chimney up ½ way with the wood. Place some newspaper underneath and light. Once the briquettes or lump charcoal is ready (15 minutes) you’re ready to smoke…

Making the love:

  • Get the salmon ready Place the briquettes/lump coal in the smoker.
  • Get the beer ready if you’re using direct heat with water diffuser Oil the cooking grate.
  • Drain the water off the soaking wood chips Pour the wood chips over the briquettes/lump coal
  • Add the water diffuser with the beer in if you’re using this method
  • Add the grill grate Place the salmon on the grate Cover the grill/smoker
  • Smoke for 45 minutes.
  • Open the smoker check the salmon for doneness, it should be ready if not cook for 10-15 minutes more but that’s it.

My wife loves her salmon, one day a buddy of mine Kirk B. brought some in he had professionally smoked. About a 2 years later and 20+ poor test fish I nailed it…

TIP: Charcoal Chimney – when you add the paper, sprinkle 2 table spoons of canola or vegetable oil on the paper, this will slow down the burn rate and light your briquettes/lump coal faster.