Smoked Salmon Recipe - How to Smoke Salmon | Chef Tips 

Get the recipe here: cookingsessions.com/honey-smoked-salmon-recipe/

I came here for delicious-mouth-watering smoked salmon and was not disappointed.

This is sooooo good. I have a Masterbuilt smoker (well worth the money) and only used one tray of chips. I have tried numerous smoked salmon recipes and this is by far the easiest, tastiest I have found. I also did not get carried away with the last wash before I allowed it to dry, and did not do the additional apricot saucing. Still, everyone who has tried it likes the sweetness just the way it is, without the added calories. I will definitely share.

Thank you! I'm happy the recipe turned out nicely for you. Glad you enjoyed it!

Thank you for taking the time and leaving this comment. I like it! Cheers!

Smoked salmon is just on another level. One of my favorite foods.

Best video around for beginners. Recipe is perfect. Instead of using apricot jam, i'm using maple syrup and artic char instead of salmon. Cheers from Northern Québec.

Love your recipe (and also love that smokehouse in Cayucos!). I made smoked salmon for the first time this weekend, using your recipe/instructions, and everything turned out great. I cured the salmon for 5 hours instead of 8 because that's the time I had, and it was still delicious. Allowed the salmon to sit for 2 hours to develop the pellicle, I think it could've used a bit more time than that, maybe another 30-60 min. I used a pineapple jam that a friend made for me, to glaze, and oh man, it was GOOD!! Friends and family LOVED IT!! Can't wait to try again, and keep working at developing my smoked salmon skills! Thank you!!

I had bbq your previous salmon with your 3 ingredients,awesome ! However I had leftover salmon from your 3 ingredients,still in the light brown sugar / soya sauce marinade.from that I continued with your smoke salmon recipe even though I had soya married with salmon..it turned out dilectible, best I ever had...can't wait to try It without soya..😀😀 thank you.P.S I used Pacific pink from Costco . I removed skin prior to prep like yours..

This is the first time trying smoked salmon and I love the recipe. I did change it a little..in with the brown sugar, kosher salt and pepper I added Jamaican Jerk Seasoning into the dry bring and let the mixture sit for 24 hours. After rinsing in cold water and patting dry I sprinkled on Jamaican Jerk seasoning...and slow smoked offset on a charcoal BBQ with hickory chips in a metal smoker. OMG......so darn good. Hope someone else will try this...better than TBone steak anytime

I followed your process from start to finish and it works perfect. Brought some to work and let people try it out. I now have people from work bringing me salmon to smoke. I of course do it. Thanks for a great recipe

Seriously, I love this recipe, and I want to thank you for it, and I am glad it's still on 5 years strong! Awesome!

I absolutely love the time, effort and expertise you have put into this video. Thanks Chef 😀

This is a great recipe and the one I've been using for the last 4 years. Everyone who tries it absolutely loves it!

I'm about to cook this recipe. Thank you for creating the video. Good instructions.

Jason, I followed your instructions and it turned out great. I was under short notice, so I only left the salmon in the dry brine for 2 hours. Everyone loved it.

The best cooking show I have ever seen before. I like how you showed the appetizers using the salmon. Most cooking shows don't take the cooked product and display the food as a ready to eat product.

It was great and I made an aioli sauce as I served the salmon cold. Lemon, garlic, more garlic, mayo and olive oil. Just poured the lemon and garlic to make a paste and then I added mayo and olive oil and stirred with a whisk. To die for!!! Thank you

"Ok salmon is smoking, let's go see what we have in the fridge to drink. Reaches past the beer and grabs a nice cold POP! Puuuuuurfect🤣

I did my first smoked salmon following this instructions, and it was delicious. It is in the salty side of things, typical of cured meats, good for my taste. Thank you!

I get so many compliments on this recipe even from people that don't like salmon. I haven't done the apricot glaze mentioned at the end but it's so popular already I just haven't gotten around to it. I cut my pieces according to thickness and pull the thin pieces first. Thank you so much for this great recipe, I've shared your video many times.

It is an awesome recipe. Our family greatly enjoyed it. Thank you for posting it.

Hi Jason, made these thrice now and they were a hit!! Great recipe, we used Honey instead of Apricot Jam since it was handy.. loved it!! Keep 'em coming!!

Fantastic recipe and thank you. The best food typically follows basic principles (great ingredients, and old school/simple techniques). I made this and also allowed my salmon to cure overnight. I made one modification in that I cold smoked the salmon for two hours over applewood and then turned the heat on low to reach the desired internal temp. The end result was the best smoked salmon I have ever had and my friends thought so too. I fly to Alaska for fishing trips and always have my salmon smoked by a a local Indian - this recipe was better as the fish was moister.

I made this on Sunday. Really awesome. I actually combined recipes from this video and another video. I used the brine in this recipe and only had time for a 4 hour brine, then let it come to room temp over 2 hours and then put it on a MasterBuilt electric smoker for 45-1 hour at 200 degrees. It turned out awesome. Exceeded my expectations. I even went to the local bagel shop the next morning and put the leftovers on a bagel with cream cheese the next day THREE times! So delicious. Thank you!

I actually made this exact recipe for a dinner party. It didn't make to the dinner party as I ate most of it, so sorry everyone.

I'd love to try that sometime. Our smoker only goes down to 150 F.

Best smoked salmon I've ever had. Absolutely amazing. A whole salmon fillet doesn't last the night in my house when I use this recipe

You are the MAN Jason!! I've been told I can smoke a decent rack of ribs, but never had tried smoking salmon before. After I luckily stumbled on your video, I followed your instructions and BAM!!...everyone loved the end result!! Thank you so much!!

Wonderful! I'm glad you enjoyed it!

Great recipe and, more importantly, great EASY TO FOLLOW, video. Very clear. Video is perfectly shot. Love the commentary ("now I got time for a COLD POP"...classic). Third time around on this one. BIG HIT...and this time I FINALLY remembered the APRICOT JAM! Thanks Chef...I will be following you! Now I am going to have a COLD POP! :)

Made this for New Year's Eve !! Loved it! Thanks for sharing

Jason, thanks for posting this recipe and all your other videos...We made this for a dinner party and everyone said it was their new favorite salmon recipe...we have since tried it on trout and with cherry, apple and pecan wood in the smoker. Thanks again...we enjoy your recipes.

I use this recipe quite a bit. I love it , and have even had people who hate fish love it. Really easy recipe and you make the video easy to follow and to the point. I appreciate that you didn’t add a whole life story of why you do it or what ever - just to the point. I have a regular bbq with a side smoker box ( not a pellet grill ) and it works great as well. Thanks!

Your presentation is so pleasant! Great job! I will definitely have to try this!

Jason Hill - I have been following this recipe each time I do a smoke salmon for the past several years. Time for a pop!!

Awesome! Thanks for offering your feedback!

This was my first smoked salmon attempt. Came out owe some. my family literally forgot about the BBQ and gobbled up the salmon at a recent gathering. I stored leftovers I intentionally kept from my family in the fridge for several weeks without any problems. Thank You Jason!

Sweeeeeeeeeeet peaches man that looks amazing!! Will def make this for tomorrow's Houston Game 👌🏻🍻

Thanks a million. I tried this recipe in my Masterbuilt electric smoker with Pican Wood chips and it turned out great.

Have been making this for 5-6 years now for holidays and parties, and it disappears fast. I have talked a number of people who say they hate any kind of fish into trying it, and not one has disliked it. Stunned that 1.4K+ people have disliked this video, you explain everything wonderfully and it tastes awesome. As some of the comments have mentioned, perhaps they didn't hear you say to use Kosher Salt? One minor change, I often don't put the glaze or honey on some (or all) of it since my wife doesn't like the extra "sweet", but most people love it either with or without. Thanks much for posting this!

wow that looks incredible. glad I found your channel Jason. let the binging commence!

If I close my eyes, it sounds like Vince Vaughn is teaching me how to cook :)

Outstanding! I did it with a bit less brown sugar (limited by stock on hand), and it turned out great.

Timeless recipe! I can't wait to try it! Those look delicious!

I'd love to fish Lake Michigan! Hope you enjoy the recipe. Thanks for commenting!

Chef, Thank you so much for this. I tried it for the first time and just like others I ate it all Making another batch today. Thanks Sarge🇺🇸

Every time I do smoked salmon I come back to this video. Thanks for the awesome tips!

+1 for this recipe. I made some salmon using this recipe a few weeks ago and it was excellent! The dry brine was easier for me than wet brines I have tried, and the result was perfect. I used an electric smoker with hickory wood. Thanks!

The best recipe ever

Thank you for putting this up, i've bean learning how to make my own cured and smoked meats and this is a great help.

Terrific! So glad you enjoyed it!

Just made some using some fresh Sockeye. Love it! So good! Thanks.

Nothin like a nice cold pop while you’re waiting for your salmon to finish smokin 😂

for some reason, you just seem like a really good person. thank you for the recipe and i will be trying it soon!

AMAZING RECIPE! We use honey instead and still came out PERFECT!! 👍🏾👍🏾

I have smoked salmon for a few years now and this is an AWESOME recipe. It actually is easier than the recipes I have used in the past and has a better flavor. I modified the brine slightly by adding 1/2 tablespoon of dry dill into the brine. Also, during the smoke process, I found it to be better to baste the apricot on at the one hour mark to give it more time to set in and glaze instead of the last half hour. I suspect that may be due to differences in smokers, as some have water pans.

For a written versions of this recipe (with annotation): Salmon Fillet: Rinse under cold water Pat dry with paper towels Check for bones (and remove). Cut into sections Dry brine: 2 cups brown sugar 1/2 cup kosher salt Pepper (optional) In a glass/plastic pan/tray, layer and pack salmon and dry brine Cover with plastic wrap, let sit in fridge 8 hours/overnight to cure Smoke: Remove salmon from cure Rinse under cold water to remove salt&sugar Pat dry with paper towels Place on rack and let sit at room temp to dry and form pellicle (1-2 hours) Note: good airflow helps Smoke at 150F for 2 hours At 1 hr 30, glaze with something sweet (Apricot jam or similar, honey also works) Salmon will be done when it's pink throughout and flakes easily Note: Recommended internal temps for Salmon vary _wildly_ depending on source. Most websites recommend 140F or so, but some sources go a low as 120F.

Awesome recipe, thanks Jason. I have been trying all sorts of different salmon recipes for Scott and I really think he will like this. Unfortunately, I have an old school smoker that has to be controlled with wood. I hope I don't screw it up. But if it comes out nicely, I'll share photos with you. If not, you won't hear from me bwahaha ;D

I’ve been rockin this simple recipe in PNW since Jason released it. I’m sure I’ve commented before but I just made it tonight! I double the ingredients for a larger batch. I add tsp of paprika and garlic. I don’t always have apricot jam so I always glaze with local honey! It’s da Bomb. Thanks chef Jason

I watched this video 4 years ago, made the best smoked salmon ever, and forgot what the video title was. I just found it again. I am happy. The apricot jam really was an amazing tip.

I've been repeating one section a million times 2:59 Where Chef Jason wraps his dish like a BOSS!!!! It always takes me 20 minutes to get the damn plastic sized and cut and then wrapped. This guy takes 3 seconds

Recipe starts at 1:06 2 cups dark brown sugar 1/2 cup kosher salt 1 tablespoon of fresh cracked pepper 150° 2hrs

Awesome recipe! Going to use this today, i will say i had a old wise man once tell me not to clean the smoker but once a year because it enhances the flavors to have them all in there mixing and i have to say its been a game changer

Truly delightful! Thanks for this great video!

"thanks for tubing in" clever

Hi Chef what kind of wood did you use to smoke the salmon

Jason, I watched this TEN years ago for my first salmon smoking and it worked great!!! Since then I've been married, had three kids, divorced, three moves and three states later I have started smoking fish again and...found your video again!!! Still works hahaha

Just finished making the salmon, followed your instructions ego a tee. OMG the best Salmon my wife and I have ever eaten. The apricot jam was the topping on the cake. Thanks for sharing.

If you leave the fish in the brine for about a day and a half you can eat the fish like that. It's fine and tastes amazing

i've tried this recipe several times now and it's awesome. i have a question though, you say to smoke for two hours on a pre heated grill at 150. my grill tends to creep up to 165 during the two hours is that an issue?

This looks delicious. Definitely going to try it some day!

GREAT recipe and execution. I'll try that next time. Thanks!

i'd like mine with creamy horseradish, capers and some onions please.

Here in Chile the package for our salmon is the skin, and usually it is still flopping around!

this is absolutely amazing, thank you very much for sharing this Jason.

This is the only recipe I use for smoking salmon. Simple, tastes great, and my entire family loves it. I'm about to start prepping some salmon to smoke tomorrow!!!

oh my god what kind of alien brown sugar is that???? It looks like it's freaking alive !!!!

Im not sure if i missed it, but is there an internal temperature the salmon should reach?

Used this method last night/today. Came out really well. Thanks for the video

I was not a salmon fan. Made this for my wife, and now I'm addicted! I crave this meal often. It's even great cold. Thank you for sharing.

Why do u torture me in the middle of the night when I am hungry ...

nice video. Just one tip. Initially rinsing off your fish or meat is completely useless, and in some rare occasions can cause cross contamination by spreading bacteria into your sink. There is nothing your rinsing off your fish that wont be killed by the smoking process.

Years ago I caught a planted spent spawner trout from a hatchery. I had no idea how to cook this 21" nasty old fish ! Came up with this same recipe in an old book and plugged in my Little Chief smoker. It was wonderful ! I just got a Green Mountain grill and can't wait to do this right. Thanks for sharing !

Thanks a lot chef tips my family loves this were even making it at our Christmas party!!

"Just gonna mix this up with ma haynds."

i was about to cook this until i heard "8 hours"

Very nice, easy recipe, thank you.. I enjoyed preparing and cooking AND eating this !!

Made it exactly the same and it was delicious. As a new comer to smoking and BBQing this was very easy, very helpful and very enjoyable to make

I followed your instructions as directed but after leaving the salmon out for 2 hours on my counter to achieve room temperature, I came back only to find that my cats had eaten the salmon! Why didn't you mention anything about watching out for pets??? I just gave the cats a $24 dinner! Grrrr…

first thing i like to do is go catch some salmon...

Just made this. Hands down best salmon I've ever had

Tried this a couple weeks ago and it was delicious. Thanks for the video!

I tried to smoke my salmon, but my zig-zags kept fall'n apart.

You could smoke two joints before you smoked two joints before you smoked yer salmon

O just caught a couple pinks on Saturday and was able to smoke them today after using your recipe and letting it sit overnight with a little of my own stuff. All I got to say is. Thank you! Some of the best fish I've ever eaten.

I smoke all the time mainly Novalax. But this time after watching your video thought of using Honey basting. After curing all that bla bla.... Then I cold smoked for 45 minutes. Then I turned on Grill with indirect flame to 200. Because in my grill I can't hold below 200. After an hour I mixed honey, ginger paste, and little sprinkle cajun. Then I basted every 1/2 hour , After couple of hour I turned off grill and let the fish absorb smoke. It came out layered juicy smoked fish. Man it is so delicious. I am a smoked fish junkie , never tried such a great candid smoked fish. Thanks for the upload

Why sugar? :(

wait a minute,you got rid of all the juice but when you wash you get the fish wet. Wasn't it the whole idea of marinating the fish ? I mean the juice out ? You didn't show the preparation of the grill,how do you the wood and the placement of the water inside the grill. I like your video but I got confused.

I love this video. Thanks for uploading