Why you’ll love this easy smoked salmon
- It’s fast! Skip the brining and laying the salmon out to develop a pellicle. Just smoke it for around an hour and you’re done.
- The sticky-sweet glaze coats the outside of the salmon and blends perfectly with the smoky salmon.
- You can make as little or as much as you want, so it’s the perfect healthy meal prep recipe.
- This is the perfect recipe for a Traeger or any pellet grill. Just set it and smoke!
Related ->> Check out all of our healthy grilling and smoker recipes!
How to make this easy smoked salmon (step-by-step)
First, start your smoker or pellet grill and heat it up to 225° Fahrenheit. Then, follow these steps:
Tips for making the best smoked salmon
- Smoking time – Always smoke your salmon to the temp of 145° Fahrenheit. The cooking times below are given as a general guideline and will vary depending on the salmon size.
- Cutting the salmon – The recipe calls for cutting salmon to speed up the cooking time. If desired, you can use one large fillet and cook it to temperature.
- Storage – Store the smoked salmon in an airtight container in the fridge.
- Storage time – This smoked salmon isn’t brined or cured, so it’s not as long-lasting as cured smoked salmon. It will keep well for up to one week in the fridge.
What to serve with smoked salmon
I personally love smoked salmon as a snack all by itself or on some crackers. Some other options:
- Flake the salmon and mix it with a little mayonnaise. Serve as a dip or make it into a sandwich.
- Serve on top of any kind of healthy salad.
- Make it into a platter with sliced veggies, pickled veggies, crackers and dipping options.
- Use it for these salmon buddha bowls or teriyaki salmon bowls.
We hope you love this recipe as much as we do!
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Smoked Salmon – Fast! (No Brine)
- 1 lb salmon fillet, (cut into serving portions)
- Preheat your smoker or pellet grill to 225° Fahrenheit.
- Cut the salmon into 3-4 oz portions and place it on a sheet pan.
- Make the salmon glaze by mixing all of the glaze ingredients in a small bowl.
- Brush the salmon pieces all over with the glaze.
- Place the salmon directly on the smoker grill grates. Smoke at 225° Fahrenheit for about 60-90 minutes, brushing the top and sides of the salmon with the remaining glaze every 15 minutes until it is gone.
- Begin checking the salmon around the 1-hour mark. It is done when the internal temp reaches 145° Fahrenheit.
- Remove the salmon pieces from the smoker and let them rest for 5 minutes before serving. Or, place in an airtight container and refrigerate. The smoked salmon will last about 1 week in the fridge.