Dee's Sweet & Salty Smoked Salmon

Dee Stillwell


I bought my son Casey a Masterbuilt Electric Digital Smoker for Christmas. So far he was the only one who has used it. I got a whole salmon on sale and decided I was going to tackle this by was my first try at smoking anything, and the first smoked salmon ever, but it definitly won't be the last. I must say I impressed myself in how well it turned out. It was a huge hit with my family. Casey wanted to know how I made that delicious marinade, so I thought I had better post the recipe before I forgot what I put in it. Enjoy!

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4 -5 lbs salmon


12 Hr 50 Min


7 Hr


No-Cook or Other


1 - 4 -5 lb
fresh alaskan salmon, filleted & cut into approx 2" x 6" planks, skin on


1 1/2 c
brown sugar (i use dark)(start with 1 cup & add more later if u you like)
1/2 c
granulated sugar
1/2 c
kosher or sea salt (start with 1/3 cup & add more later if you like)
1 tsp
lemon pepper
2 tsp
webber smokey mesquite seasoning
1 tsp
garlic powder
1/2 tsp
each of white & black pepper
1 - 2 tsp
crushed red pepper flakes (more or less to your liking)
1/4 - 1/2 tsp
cayenne pepper (more or less to your liking)
1 c
soy sauce
1/2 c
1/4 c
juice of 1 fresh lemon
3 Tbsp
olive oil
1 Tbsp
mesquite liquid smoke
1 medium
onion, peeled & cut up
5 clove
garlic, peeled
1 - 2 inch
knob of fresh ginger, peeled

Directions Step-By-Step

Mix all except the last 3 ingredients together in a deep bowl until sugars are dissolved. Chop the last 3 finely in the food processor or mini chopper and add to marinade. Taste marinade at this point to see if u want to add any extra of the ingredients. Place all in a large deep lasagna pan or equivilalent.
Fillet one whole 4 - 5 lb salmon and cut into approx. 2" x 6" sticks. Add to marinade and weight down to submerge all of the salmon pieces. Marinate overnight(about 12 hours or more).
Prepare smoker and soak mesquite wood chips in water. In water tray cut up 2 apples, and add 2 cups apple juice, 2 cups water and about 1 cup of the marinade. Spray racks with non stick cooking spray. Shake excess marinade off and place salmon pieces on racks so they don't touch.
Smoke for 4 hrs @ 175 degrees and 3-4 hours @ 215 degrees or to desired doneness and dryness I like mine dry but still check yours after about 5 hours to determine how much longer you want to smoke it. Add soaked wood chips every 1 - 1 & 1/2 hrs. Sprinkle chips with mesquite liquid smoke each time you add new ones(a tip from our Smoking Diva, Sherri). My son said, "This was some of the best smoked salmon I have ever had." I have to say, "I agree" Enjoy!

About this Recipe

Main Ingredient: Fish
Regional Style: American
Other Tag: Healthy
Hashtags: #salmon, #SMOKED