Our lemon pepper smoked salmon delivers a bright, fresh smoked salmon flavor finished with zesty lemon and cracked pepper. The method is straightforward, the seasoning is simple, and the final result is tender, flaky salmon with a lovely citrus note that pairs beautifully with crackers, cheese, or a crisp salad.
Lemon Pepper Smoked Salmon
We love salmon here—especially fresh Pacific Northwest salmon. Smoking it on a pellet grill is a delicious alternative to oven-baking or direct grilling. The gentle smoke enhances the natural richness of the fish while the lemon-pepper seasoning brightens every bite.
A pellet grill like a Traeger makes smoking simple: it uses wood pellets for real wood smoke flavor and maintains steady low-and-slow temperatures so you can focus on seasoning and timing instead of babysitting the fire.
More Easy Traeger Recipes!
Hot Smoked Salmon
This recipe is for hot smoked salmon—meaning the fish is smoked and fully cooked rather than merely cured. The result is flaky, tender salmon with a clean, smoky finish. It’s a versatile dish that shines as an appetizer, on a salad, or as part of a casual dinner.
We smoke salmon several times each month. Freshly smoked salmon is an impressive, easy-to-share treat—serve it with crackers, local cheese, briny olives, and a glass of wine for an effortless charcuterie spread.
How to smoke salmon safely
Hot smoked salmon is safe and delicious when you follow good food handling and cooking practices. Keep your prep area clean, avoid cross-contamination, and cook the fish to the recommended internal temperature.
Aim for the salmon to reach an internal temperature of 150°F for at least 30 minutes to ensure safety and proper texture. When trimming and preparing the filet, remove pin bones and rinse if needed, then pat the flesh dry.
After smoking, keep cooked salmon properly refrigerated or vacuum-sealed to preserve flavor and prevent bacterial growth.
What’s the best way to smoke lemon pepper salmon?
A pellet grill provides steady, controllable heat and a consistent wood smoke flavor, which makes it ideal for hot smoking. Start with a clean grill, preheat to a low smoking temperature, and monitor both smoker and fish temperature throughout the cook.
Maintain a smoking temperature that keeps the salmon cooking slowly; too high a temperature will give the fish a grilled texture rather than a smoked, flaky finish. The goal is even, gentle cooking combined with smoky flavor.
Skin on or off?
We always leave the skin on when smoking salmon or trout. The skin helps keep the fillet intact during handling and smoking, and once cooked the flesh flakes away from the skin easily. Leaving the skin on simplifies prep and often improves the finished texture.
How to store smoked salmon
Allow the smoked salmon to cool completely before storing. Wrapped tightly in plastic wrap or stored in an airtight container, smoked salmon will keep in the refrigerator for about one week.
For longer chilled storage, vacuum sealing extends freshness for up to two weeks. Always label and date packages so you can manage rotation and quality.
Can you freeze smoked salmon?
Yes. Freezing is an excellent option if you don’t plan to eat the salmon within a few days. Wrap tightly in plastic, place in a freezer-safe bag, or vacuum-seal for best results. Properly wrapped smoked salmon will retain flavor and texture for several months in the freezer.
More great fish recipes to try
If you enjoy smoked salmon, try other seafood recipes such as crispy panko fish sandwiches, grilled salmon with togarashi, walleye in lemon cream sauce, or classic smoked salmon preparations. These dishes offer a range of textures and flavors that complement smoked fish nicely.
- Crispy Panko Fish Sandwich
- Grilled Salmon with Togarashi
- Walleye with Lemon Cream Sauce
- Traeger Smoked Salmon
What else can you make with smoked salmon?
Smoked salmon is highly versatile: flake it onto crackers, fold into a warm pasta, add to salads, top a bagel with cream cheese, or serve simply with boiled new potatoes and steamed vegetables. It’s also a delicious substitution in recipes that call for grilled salmon, such as Greek salmon orzo salad.
Lemon Pepper Smoked Salmon
Fresh salmon is brined, lightly seasoned with lemon zest and freshly ground pepper, then hot-smoked on a wood-pellet grill for a tender, flaky result with bright citrus notes.
Ingredients
- 2 large salmon filets
Brine
- 4 cups water
- 1 cup brown sugar
- ⅓ cup kosher salt
Seasoning
- Zest from 1 large lemon
- Freshly ground black pepper
Instructions
- If using frozen salmon, thaw fully before brining. Remove any pin bones with tweezers.
- Combine the brine ingredients until the sugar dissolves. Place the brine in a large zip-top bag or covered container, add the salmon, and refrigerate for 16 hours.
- Remove the salmon from the brine, rinse briefly, and pat dry. Place on a rack uncovered in the refrigerator for 2–4 hours to form a pellicle—this tacky surface helps smoke adhere. Do not skip this step.
- Season the salmon evenly with lemon zest and freshly ground pepper.
- Preheat your smoker to the desired smoke setting to get the fire going. Place the salmon on a cooking rack lightly oiled or sprayed to prevent sticking.
- Place the rack in the smoker and close the lid. Smoke for about 4 hours, keeping the smoker temperature between 130°F and 180°F for steady, gentle cooking.
- When done, remove from the smoker and serve warm with crackers, or cool to room temperature and wrap tightly for refrigeration. Refrigerated smoked salmon will keep about a week; vacuum-seal and freeze for longer storage.
Recommended Products
- Blackstone Pellet Smoker (or similar pellet grill)
- Smoking rack for fillets
Nutrition Information (estimate)
Yield: 10 servings • Serving size: 1
Per serving (estimate): Calories 166 • Total Fat 6g • Saturated Fat 1g • Trans Fat 0g • Unsaturated Fat 4g • Cholesterol 29mg • Sodium 3772mg • Carbohydrates 19g • Fiber 0g • Sugar 18g • Protein 10g
Nutrition data is an estimate. Consult a trusted source for medical or dietary tracking.