Garlic Dill Smoked Salmon is made with fresh-caught Silver (Coho) salmon and smoked over a live wood fire on a Traeger-style pellet grill. Fresh garlic and dill brighten the fish and make this a standout option for charcuterie boards, appetizer tables, sandwiches, and salads.
Dry-Brined Hot Smoked Salmon
This hot smoked salmon recipe is built for real life: a short ingredient list, reliable technique, and a finished product that works equally well for weeknight dinners and weekend entertaining. The dry brine seasons and firms the filet, the pellicle helps the smoke adhere, and the garlic–dill and lemon rub keeps the flavor bright instead of heavy. Enjoy it warm right off the grill or chilled the next day for bagels, salads, and snack plates.
Why You’ll Love This Dish
- Big flavor with few ingredients — salt, sugar, dill, lemon, and a touch of garlic do the heavy lifting.
- Improved texture — the dry brine firms the fish so it remains juicy and slices clean.
- Reliable on a pellet grill — 225°F is an easy set-and-forget temperature for consistent results.
- Serves multiple uses — delicious hot for dinner or chilled for bagels, salads, and platters.
- Crowd friendly — appeals to both picky eaters and fans of smoky flavor.
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Recipe Shopping List
Here’s what you’ll want to have on hand. For exact amounts, see the ingredient list in the recipe card below.
- Salmon filet — rich, buttery fish that takes smoke well; leave the skin on for easier handling and cleaner grates.
- Kosher salt — the backbone of the dry brine; it seasons and helps draw surface moisture for better smoke adhesion.
- Brown sugar — balances the salt and adds a mild sweetness that complements the smoke; white sugar can be substituted.
- Seasoning salt — a light finishing layer after the pellicle forms; keep it modest since the brine already seasons the fish.
- Onion powder — adds savory depth without overpowering the salmon.
- Granulated garlic — provides a mild, even garlic note that holds up during smoking.
- Black pepper — fresh cracked if possible for extra warmth.
- Dill — classic with salmon; fresh dill is punchy, dried works in a pinch.
- Lemon zest — bright citrus oils that pop against smoke; zest before slicing the lemon for wedges.
- Neutral oil (optional) — avocado, grapeseed, or canola to help the rub adhere if the surface is dry.
- Lemon wedges (optional) — a squeeze before serving lifts the flavors and cuts richness.
How To Make This Recipe
Below is a clear, straightforward overview of the process. Follow the full recipe amounts in the ingredient section and the step-by-step instructions for best results.
- Prep the salmon — run your fingers along the filet to remove any pin bones. Keep the skin on. If one end is much thicker, cut the filet into two pieces for more even cooking.
- Dry brine — combine kosher salt and brown sugar and coat the flesh side of the salmon. Place on a rack over a sheet pan and refrigerate 60–90 minutes for a 2-pound filet, up to 2 hours for thicker pieces.
- Rinse and form the pellicle — rinse under cold water to remove excess brine, pat very dry, then return to the rack and refrigerate uncovered until the surface becomes tacky and slightly glossy (the pellicle), about 2–4 hours.
- Season and preheat — mix the rub ingredients. Lightly brush the flesh with a little neutral oil if needed, then apply the rub evenly and press gently. Preheat a pellet grill to 225°F.
- Smoke and rest — place the salmon skin-side down and smoke until the thickest part reaches 135°F for moist, just-set texture, or 140–145°F for a firmer finish. Expect roughly 1½ to 3 hours depending on thickness and conditions. Rest 10 minutes before serving.
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Recipe FAQ
When vacuum-sealed and unopened, smoked salmon can be stored in the refrigerator for up to two weeks. After opening, use within one week. Smoked salmon can also be frozen for three months, or up to 12 months if vacuum-sealed.
Smoked salmon is excellent on its own and shines on appetizer platters and charcuterie boards. Arrange thin slices on a platter with small forks, or place on a wooden board with cheeses, crackers, and spreads. Offer a selection of crackers and both plain and flavored spreadable cream cheese. Add bowls with olives, pickles, hard‑boiled eggs, capers, pickled vegetables, or beets for color and variety. Lemon wedges and fresh herbs make great finishing touches.
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Use Smoked Salmon In…
- Easy Salmon Orzo Pasta Salad
- Smoked Salmon Dip
- Smoked Salmon Chowder
More Smoked Salmon Varieties
- Traeger Maple Smoked Salmon
- Lemon Pepper Smoked Salmon
- Togarashi Smoked Salmon
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Smoked Garlic Dill Salmon
Fresh salmon is dry-brined and then smoked on a wood-pellet grill with garlic, dill, and lemon for a bright, smoky finish.
Prep Time: 15 minutes
Cook Time: 4 hours (approximate, depends on thickness)
Additional Time: 16 hours (pellicle formation and chill time)
Total Time: 20 hours 15 minutes
Ingredients
- 2 pounds salmon filet
Dry brine:
- ½ cup kosher salt
- ½ cup brown sugar
Rub (apply after pellicle forms):
- 1 teaspoon salt
- 1 teaspoon onion powder
- ½ teaspoon granulated garlic
- ¼ teaspoon black pepper
- 1 teaspoon dill (fresh or dried)
- 1 tablespoon lemon zest
Optional:
- Neutral oil (to help the rub stick)
- Lemon wedges for serving
Instructions
- Run your fingers along the salmon to remove any pin bones. Leave the skin on. If one end is much thicker, cut the filet into two pieces for even cooking.
- Mix the kosher salt and brown sugar together.
- Place the salmon on a rack set over a sheet pan and coat the flesh side evenly with the dry brine mixture.
- Refrigerate for 60–90 minutes for a typical 2‑pound filet, or up to 2 hours for thicker pieces.
- Rinse the salmon under cold water to remove the brine, then pat it very dry with paper towels.
- Return to the rack and refrigerate uncovered until the surface is tacky and slightly glossy, about 2–4 hours. This tacky layer is the pellicle and helps smoke adhere.
- When the pellicle has formed, mix the rub ingredients together.
- Lightly brush the salmon with a small amount of neutral oil if needed, then sprinkle the rub evenly over the flesh side and press it in gently.
- Preheat your pellet grill or smoker to 225°F. Place the salmon on the grill grate skin-side down.
- Smoke until the thickest part reaches 135°F for a moist, just-set texture, or 140–145°F for a firmer finish. Allow 1½ to 3 hours depending on thickness and conditions.
- Remove the salmon from the grill and rest for 10 minutes before serving.
- Serve warm, or cool completely and refrigerate for later use in sandwiches, salads, or platters.
Nutrition Information (estimated per serving)
Yield: 12 | Serving size: 1
Calories: 201 • Total Fat: 9 g • Saturated Fat: 2 g • Unsaturated Fat: 7 g • Cholesterol: 48 mg • Sodium: 4331 mg • Carbohydrates: 11 g • Sugar: 10 g • Protein: 17 g
Nutrition data provided as an estimate. Consult a trusted source for medical or strict dietary tracking.
This recipe and the photos were updated from the previous version on 2/29/26.