Smoked Salmon

This recipe is great both hot and cold. It is possibly one of my favorites and very nutritious. You will need a smoker for this but there are some variations where you could possibly smoke in your oven. You will need a cast iron smoker box for your chips for this method, but everything else is the same and yields great results.

Smoked Salmon


  • 2 large Salmon Fillets
  • Zest and juice of 2-3 Lemons
  • 1 TBSP chopped Thyme
  • 1 tsp Pepper
  • 1 tsp Sea Salt
  • 1-2 TBSP Olive Oil
  • Juice of 1 Lime
  • Course Salt


  1. In a bowl mix 2 1/2 TBSP salt with 4 cups water and brine the salmon for 20 minutes.
  2. Pat the salmon dry with a paper towel and rest on a rack for 2 hours.
  3. Prepare the smoker with per manufacturer's instructions with soaked apple wood at 250 degrees F.
  4. Combine juices, zest, oil, herbs, and seasonings in a bowl.
  5. Place the salmon on a sheet of tin foil.
  6. Rub the juice and oil mixture onto the salmon, both sides.
  7. Place salmon in smoker and smoke for about an hour or until internal temperature reaches 140 degrees F.

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