Short Smoked Salmon
Elevate your seafood game with this irresistible Short Smoked Salmon recipe—a quick and flavorful dish perfect for both novice and experienced cooks. This recipe combines the smoky essence of apple or cherry wood with a savory-sweet dry rub made from brown sugar, kosher salt, smoked paprika, and a touch of garlic powder. The salmon fillet is gently smoked over indirect heat for just 25 minutes, resulting in buttery, flaky perfection with a delicately charred crust. Ideal for weeknight dinners or as a centerpiece for your next gathering, this versatile dish can be served warm alongside roasted vegetables or chilled for salads, sandwiches, and elegant appetizers. With its simple prep time of just 15 minutes, this smoky, tender salmon will quickly become a go-to favorite. Perfect for keywords such as "smoked salmon recipe," "quick smoked fish," and "easy salmon dinner ideas."
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Recipe Information
Ingredients
- 2 pounds Salmon fillet (skin-on)
- 3 tablespoons Brown sugar
- 2 tablespoons Kosher salt
- 1 teaspoon Freshly ground black pepper
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 tablespoon Olive oil
- 2 cups Wood chips (e.g., apple or cherry wood)
Instructions
In a small bowl, combine the brown sugar, kosher salt, black pepper, smoked paprika, and garlic powder to create the dry rub.
Pat the salmon fillet dry with paper towels and drizzle the olive oil on both sides. Rub the dry seasoning mix evenly over the top of the fillet, pressing gently to adhere.
Prepare the smoker or grill for indirect heat at a temperature of 225°F (107°C). If using a grill, place a foil packet or smoker box filled with wood chips over the heat source to create smoke.
Once the smoker or grill is preheated and producing steady smoke, place the salmon fillet skin-side down on the cooler side of the grill or smoker.
Close the lid and smoke the salmon for about 20-25 minutes, or until the internal temperature of the thickest part of the fish reaches 135°F (57°C). The salmon should flake easily with a fork.
Carefully remove the salmon from the smoker or grill and let it rest for 5 minutes before serving.
Serve the smoked salmon warm with your favorite sides, or chill and use for salads, sandwiches, or appetizers.
Nutrition Facts
Calories |
1895 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.2 g | 154% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 412 mg | 137% | |
| Sodium | 3992 mg | 174% | |
| Total Carbohydrate | 30.2 g | 11% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 26.3 g | ||
| Protein | 148.0 g | 296% | |
| Vitamin D | 83.9 mcg | 420% | |
| Calcium | 157 mg | 12% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 2976 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
