Looking for a delicious and impressive appetizer for your next dinner party? Look no further than this Alaska smoked salmon recipe. With its perfect blend of smoky and savory flavors, this dish is sure to impress your guests. Follow these easy steps to create a mouth-watering appetizer that everyone will love.

Indigenous peoples along the Pacific coast of North America have been smoking salmon for thousands of years as a way to preserve the fish and add flavor. Over time, the tradition of smoking salmon has evolved and become more sophisticated, with new techniques and flavor profiles being developed. Today, smoking salmon is a popular delicacy in many parts of the world, and it offers a range of benefits including preservation, unique flavor, nutritional value, versatility, and convenience.

The rich, smoky flavor of smoked salmon is achieved through a careful process.

First, the salmon is cleaned and filleted, and then it is brined in a mixture of salt, sugar, and water to add moisture and flavor. Next, wood pellets, such as alder, apple, cherry, or maple, are chosen to impart a specific flavor to the fish. The pellet grill is preheated to a temperature between 200 and 250°F, and the salmon is placed on the smoker rack to smoke for about 2 hours, or until it reaches an internal temperature of 145°F to 155°F. Additional spices or herbs can be added to the smoke to enhance the flavor of the salmon.

Once the smoking process is complete, the smoked salmon is allowed to cool to room temperature before serving. It can be served plain or with a variety of sauces and sides, and it can be used in a wide range of dishes, such as sandwiches, salads, and pasta dishes.

Choose the right salmon.

When it comes to making the perfect Alaska smoked salmon recipe, choosing the right salmon is key. Look for wild-caught salmon, preferably from Alaska, as it will have the best flavor and texture. Coho, sockeye, and king salmon are all great options. Make sure to choose a fillet that is fresh and firm to the touch, with no signs of discoloration or sliminess.

Brine the salmon.

Before smoking the salmon, it’s important to brine it first. Brining helps to infuse the salmon with flavor and also helps to keep it moist during the smoking process. To make the brine, combine water, salt, sugar, and any other desired seasonings in a large bowl or container. Place the salmon fillet in the brine and refrigerate for at least 4 hours, or overnight for best results. Once the salmon has finished brining, rinse it off with cold water and pat it dry with paper towels.

Air-dry the salmon.

After patting the salmon dry, it’s important to let it air-dry for at least an hour before smoking. This will help to form a pellicle, which is a thin, tacky layer on the surface of the fish that helps to hold in the smoke flavor. To air-dry the salmon, place it on a wire rack or a clean, dry surface and let it sit at room temperature until the surface feels slightly sticky to the touch. This usually takes about an hour, but can vary depending on the humidity and temperature of your kitchen.

Smoke the salmon.

Once the salmon has air-dried and formed a pellicle, it’s time to smoke it. Preheat your smoker to 225°F and add your preferred wood chips (such as alder or hickory) to the smoker box. Place the salmon on the smoker rack, skin-side down, and close the lid. Smoke the salmon for 2-4 hours, or until it reaches an internal temperature of 145°F. Once done, remove the salmon from the smoker and let it cool for a few minutes before serving. Enjoy the delicious smoky flavor of your perfectly smoked Alaska salmon!

Smoking salmon on a pellet grill requires patience and attention to detail, but the end result is a delicious and unique flavor that is worth the effort. So, whether you’re a seasoned smoker or just starting out, give smoking salmon a try and enjoy the rich, smoky taste of this beloved delicacy. Good luck and happy smoking!






  • Salmon Fillet
  • Olive Oil
  • Your Favorite Rub
  • 1 Lemon, sliced
  • 1 Lime, sliced



Begin by turning your smoker to 250°F.


While the smoker is heating, apply a light coating of olive oil to the salmon. Then, apply your favorite rub.


Once the smoker is to temp, lay salmon on grate, skin side down. Insert meat probe and smoke until internal temperature reaches 150° to 155°F.


For added flavor, lay the lemon and lime slices on top of the salmon at the beginning of the cooking process.


Once salmon reaches temp, remove from smoker, let cool, plate, and enjoy!

Serve and enjoy!

Now that your Alaska smoked salmon is perfectly cooked, it’s time to serve and enjoy! You can serve it as an appetizer with crackers and cream cheese, or as a main dish with a side salad or roasted vegetables. The possibilities are endless! Don’t forget to garnish with fresh herbs or lemon wedges for an extra pop of flavor. Your guests will be impressed with your culinary skills and the delicious taste of this smoked salmon recipe.