How to Smoke Salmon in a Charcoal Smoker (7 Steps)

Salmon is loaded with healthy fats, protein and vitamins. When you cook it in a charcoal smoker, it becomes loaded with flavor as well.

Smoking salmon is a fast and healthy way to cook a great brunch, lunch or dinner for one person or a party.

Instructions

Soak the salmon in brine. Place your fillets in a single layer in a dish, and cover them with brine. Cover the dish and refrigerate.

Brining time will depend on how you like your salmon to taste. The longer you let the salmon soak, the saltier it will taste. A shorter brining time will make the salmon taste sweeter.
Rinse the salmon. Remove the salmon from the brine, and run cold water over it.
Dry the salmon by placing it on a wire rack until a white, tacky glaze forms on the fish. This is called the pellicle, and it will help flavor and protect the meat while it smokes.
Spray the smoker's racks with vegetable oil spray. This will prevent meat from sticking to the racks.
Light the charcoal in the smoker, and let it heat until it reaches 200 to 225 degrees Fahrenheit.
Sprinkle your favorite seasonings on the salmon. Place the fish on sheets of aluminum foil, skin side down, and lay them in the smoker.
Allow the meat to cook without moving it around or flipping it over. Use a meat thermometer to check the internal temperature of the meat, and remove it when the thickest part of the meat reaches 140 degrees Fahrenheit.