Dad’s Easy Smoked Salmon Recipe

Dad, how do I?

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Transcript provided by YouTube. Slightly edited with AI.

Hey kids, it’s great to see you again. Welcome to another edition of Cooking with Dad. Today, I’m going to walk you through a simple recipe for smoking salmon. But before we do that, I have a dad joke for you.

So, why shouldn’t you hang out with a sardine? There’s just something about it that’s a little fishy.

Anyway, I want to walk you through this simple recipe. You’ll need a smoker of some sort. I happen to have a Traeger, which makes it super easy with the pellets—it’s kind of automatic. But you do need to know a few basic things, so I thought I’d simplify it for you. If you’re just getting started, I’ll break it down step-by-step so you can feel confident doing it. I’ll keep the video short so you can get up and running quickly.

Alright, let’s get started. You’ll need 2 to 3 pounds of fresh salmon. Leave the skin on. You’ll also need one cup of firmly packed brown sugar, half a cup of coarse kosher salt, and one tablespoon of ground black pepper (we use the coarse kind). Mix that all together well.

Add half the mix to your dish and spread it out evenly. Now add your salmon and then add the rest of the mixture on top, making sure to spread it out evenly. Cover it with plastic wrap and place it in your refrigerator for 24 hours. After that, take it out and rinse each piece individually. Rub them as you rinse them—rub the front and the back of each piece to remove any excess mixture.

Pat the salmon dry with a paper towel, then let it sit out for about 2 hours. A thin skin called a pellicle will form; it’ll be a bit tacky to the touch and helps the smoke adhere to the salmon.

Now we’re ready to fire up the smoker. Make sure there are pellets in the hopper, then turn on the smoker. Push the knob on the front of the smoker to get your menu screen, then change the dial to 165 if needed, and push the ignite button. You’ll hear the auger start to turn and the smoker begin to ignite. Once it ignites, it will start preheating to the temperature you set. When it reaches 165, go ahead and put the salmon in the smoker and set the timer for 3 hours.

You shouldn’t open the smoker while it’s smoking, but after 2 hours, I wanted to show you what it looks like. I added a probe, which is a simple tool that plugs right into your Traeger, and the internal temperature should reach 145.

I hope that was helpful. When I first tried this recipe, I didn’t really know what I was doing. You can play around with it and try different things. This is just a basic recipe to get you started. You can also try smoking other kinds of meat. I haven’t tried brisket yet, but I’m planning to.

Anyway, it’s kind of fun, and it smells amazing. There are different pellets you can use, and I haven’t explored that fully yet, but we’ll get there. I’m still getting the hang of it.

I hope this was helpful to you. Thanks for watching, and God bless you.

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This post was previously published on YouTube.

Welcome to “Dad, how do I?” Here you will find “How To” videos by a dad who has raised 2 adults (and we still talk). I will do my best to provide useful , practical content to many basic tasks that everyone should know how to do. On this channel, you will find a variety of content like How To’s, Story times, Dad Chats, and more!

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