Salmon Fillets

Make Salmon Fillets with this Smoker IQ seafood recipe, including ingredients, step-by-step instructions, and serving guidance.

SERVINGS

4

SUGGESTED RUB

Smoked Salmon Fillets

INGREDIENTS

  • 4 Salmon fillets (6-8 oz each, skin-on preferred)

  • 1 tbsp Olive oil

  • 1/4 cup Dark brown sugar

  • 2 tbsp Coarse kosher salt

  • 1 tsp Cracked black pepper

  • 1/2 tsp Garlic powder

  • 1/2 tsp Onion powder

INSTRUCTIONS

  1. In a small bowl, mix the brown sugar, kosher salt, black pepper, garlic powder, and onion powder. Generously coat the flesh side of the salmon fillets with the mixture. Place the fillets on a wire rack set inside a baking sheet and refrigerate for 1 to 2 hours. This draws out excess moisture, firms up the flesh, and forms a "pellicle" (a tacky surface layer that helps the smoke stick to the fish).

  2. Remove the salmon from the fridge. Gently rinse the brine off under cold water and pat the fillets completely dry with paper towels. Return them to the wire rack and let them air-dry in the fridge for another 30 minutes until the surface feels tacky again.

  3. Preheat your smoker to 225°F using Alder or Apple wood.

  4. Lightly coat the skin side of the salmon fillets with a little olive oil to prevent sticking.

  5. Place the fillets directly on the smoker grates, skin-side down.

  6. Smoke at 225°F for approximately 1 to 1.5 hours. Keep a close eye on the internal temperature; seafood cooks quickly. If you see a white protein (albumen) oozing out of the fish, it's cooking a bit too fast or getting close to done.

  7. Remove the salmon from the smoker when the internal temperature hits 140°F. The meat will be flaky, hot, and perfectly tender.

  8. Let the fillets rest for 5 minutes before serving.

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