There’s nothing quite like enjoying the fruits of your fishing labour - especially when it comes in the form of rich, flavourful smoked salmon. Whether you’ve pulled a fresh one from the Pacific or picked up a slab from your local fish market, this recipe will have you savouring every bite. Plus, we’ll throw in a few expert tips for catching your own salmon, because let’s face it - fish always tastes better when you’ve reeled it in yourself.
Why Smoke Salmon?
Smoking salmon isn’t just about adding flavour. The process preserves the fish, intensifies its natural taste, and gives it that irresistible, silky texture. It’s also a great way to make the most of a plentiful catch during salmon season.
What You’ll Need
- Fresh salmon fillet (skin on, ideally from a Chinook, Coho, or Sockeye you caught yourself)
- Kosher salt
- Brown sugar
- Black pepper
- Garlic powder (optional)
- Maple syrup or honey (for a touch of sweetness)
- Wood chips (Alder or applewood are great for salmon)
- Smoker or BBQ with smoking capabilities
Step 1: Brine the Salmon
Brining helps to season the fish and draw out moisture for better texture.
Basic Dry Brine:
- 1 part kosher salt
- 1 part brown sugar
- Optional: 1 tsp black pepper, 1 tsp garlic powder per cup of salt/sugar mix
Generously coat the salmon with the dry brine mix, place it in a shallow dish, and refrigerate for 8-12 hours.
Step 2: Rinse and Dry
After brining, rinse the fillet gently under cold water to remove excess salt and sugar. Pat dry with paper towels. Let it air-dry on a rack in the fridge for 1-2 hours until a tacky layer (called the pellicle) forms - this helps smoke adhere better.
Step 3: Smoke the Salmon
Prepare your smoker to a temperature of 160-180°F (71-82°C). Add your wood chips.
Place the salmon skin-side down on the racks. Smoke for 3-5 hours, depending on the thickness of your fillet, until the internal temperature reaches 140°F (60°C).
For added sweetness, brush with maple syrup or honey halfway through the smoking process.
Step 4: Cool and Serve
Once done, let the salmon cool slightly before serving. It pairs beautifully with:
- Cream cheese and bagels
- Fresh dill and capers
- A cold craft beer (we love a crisp Canadian lager)
- Or flaked into a smoked salmon pasta or salad
Pro Tip: Catching Your Own Salmon
Want to smoke your own freshly caught salmon? Here are a few tips:
- Go with the right gear: The Lucky Bug Fusion Extreme is a versatile choice when trolling for salmon, especially in coastal waters.
- Target the right spots: BC’s Fraser River, the Skeena, or Vancouver Island’s Campbell River are hotspots for salmon runs.
- Mind the regulations: Always check local fishing regulations and licensing, especially for salmon conservation measures.
Shop our Lucky Bug salmon lures here to improve your chances of bringing home the perfect fillet.
Ready to Reel in More Recipes?
Whether you’re an angler or just a seafood fan, smoking salmon is a rewarding way to enjoy your catch. If you’ve got your own smoking tips or recipes, we’d love to hear them—tag us on social media with your creations!
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