Easy Smoked Salmon ~ Paleo, GF, DF

Easy Smoked Salmon ~ Paleo, GF, DF

Hot Smoking post #2!

Smoking meats like I described in my last post (Home Cured Peach Smoked Bacon) is a long standing tradition started by our ancestors smoking meats over the fire and curing them with seawater.

These days though it is much faster and simpler especially if you own an electric smoker, making it easy to smoke salmon in just 2 hours!

I have learned and used many different techniques and seasonings to make salmon, such as when I was in culinary school we cured our salmon filets for 12 hours and then air dried them to form a pellicle.

I will not be having you do that today though lol, don’t worry go ahead and sigh with relief!

When making smoked salmon at home I have taken the traditional culinary route many times but I have found the best~short way for smoking salmon and it is simple which is sometimes best. A bit of salt and pepper, some dill, garlic powder and coconut sugar are the seasonings that top this simple smoked salmon recipe. Just rub this mixture on top of the salmon and let it dry cure in the refrigerator for about an hour and then throw it in the smoker! It’s that easy!


My husband and I love salmon its one of our favorite fish to eat and we like to eat salmon almost every week, When cooked or smoked perfectly, salmon is such a salty, savory, smoked and slightly sweet mouth of yum! Not to mention its good for you too! It can support your heart and brain health, it has more than a whole days worth of Vitamin D, and salmon is packed with the power house Omega ~ 3 fats which are good for your joints, skin, eyes and heart health.


Easy Smoked Salmon ~ Paleo, GF,DF


  • 2 filets of fresh salmon (descaled and deboned)
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp dill
  • 1 tsp garlic powder
  • 2 tbsp coconut sugar


  • 1) Heat smoker to 250-275 degrees F.
  • 2) Combine salt, pepper, dill, garlic and coconut sugar in a small bowl.
  • 3) Pat gently onto top of the salmon and place the salmon in a container with a lid.
  • 4) Then Place the salmon in the refrigerator to dry brine for about an hour.
  • 5) Smoke salmon in your smoker for one hour or until it hits 145 degrees F.
  • Notes
  • We prefer to use maple, pecan, oak, peach, or cherry wood. Choose wood with a subtle flavor.
  • The salmon can be served cold, warmed or at room temperature.
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