Smoked Salmon Fillet - The Stay At Home Chef

Smoking a whole salmon fillet might sound like a big task, but it’s surprisingly easy! And the results are absolutely worth it. We keep ours simple with just a few seasonings and smoke the fillet over a bed of fresh lemon slices. This recipe turns out perfectly tender, flaky salmon with a hint of citrus and all the smoky flavor.

Make it a meal with a side of Grilled Asparagus and our Mediterranean Chickpea Salad.

Why Our Recipe

Easy prep with simple seasonings to smoke an entire salmon fillet.
Smoked low and slow for tender, flaky salmon every time.
Smoked over a bed of lemon slices to infuse the salmon with a little citrus.

This recipe keeps it simple so the salmon can be the star. Whether you’re making it for a weekend dinner or showing off at your next backyard cookout, we’ll walk you through exactly how to season, prep, and smoke your fillet for restaurant-quality results at home.

Ingredient Notes

Salmon Fillet: Look for a 2 to 3-pound skin-on fillet, ideally wild-caught if you can find it. If you prefer skinless, you can remove it before smoking, but the skin helps hold everything together and makes it easier to handle.
Olive Oil: Helps the seasonings stick and keeps the surface of the salmon from drying out while it smokes.
Garlic Powder: Adds just a hint of savory, without overpowering the salmon.
Kosher Salt: Provides more even seasoning than table salt. If you’re using table salt instead, reduce to 3/4 teaspoon.
Black Pepper: Freshly ground gives you the best punch of flavor, but pre-ground works just fine here too.
Lemons: Sliced and laid under the salmon on the smoker grate. They add a subtle citrus flavor and also keep the fish from sticking.

Prepping Your Salmon

Before you season the salmon, do yourself a favor and take a minute to check for pin bones. They do try and remove them all before they sell you the fillet, but every once in a while they miss some.

Run your fingers lightly over the surface of the fillet and you’ll feel them if they’re there. Use your fingers, tweezers, or even a clean pair of needle-nose pliers to pull them out. It’s a quick step that makes a big difference when it’s time to serve.

Skin on or Off

If your fillet has skin, you can leave it on or take it off. We like to leave it on while smoking, but it’s really up to you, and it’s not a big deal if your fillet is already skinned. The skin helps hold the fish together and makes it easier to move around, which is just a little benefit for getting it on and off the smoker.

Overhead view of smoked salmon on a baking sheet.

Pellet Recommendations

For salmon, you want to use a mild-flavored wood so that it doesn’t overpower the fish. Our go-to recommendation is going to be sweet fruit woods.

Apple or Cherry Pellets: These give a mild, fruity smoke. Apple and cherry together are a great combo for salmon. You get clean smoke, a touch of sweetness, and a beautiful golden color on the fillet.

Maple Pellets: A little sweeter and richer than apple or cherry. Great if you want a slightly deeper flavor on your salmon.

Lemon Slices

Those lemon slices aren’t just there to keep the salmon from sticking. They pick up smoke flavor too! Once the salmon’s done, the lemons will be slightly softened and infused with smoky citrus goodness.

You can serve them right alongside the salmon to make it all pretty, or even squeeze out any of the juice over the top just before serving.

Storage & Reheating Instructions

Refrigerate leftover smoked salmon in an airtight container for up to 3 days.

To Reheat in the Oven: Place the salmon in a baking dish. Cover with foil and warm at 275°F for about 10 to 12 minutes, just until heated through. Be careful not to overheat—it’s easy to dry out fish!

Smoked salmon is also great served cold. Try flaking it into salads, using it for sandwiches.