Teriyaki Smoked Salmon is a hot-smoked salmon recipe that’s brined first, then smoked on a Traeger wood-pellet grill. A rich teriyaki glaze is brushed on periodically during the smoke so the whole fillet soaks up sweet-savory, Asian-inspired flavor.
Teriyaki Smoked Salmon
Smoking salmon is one of the best ways to highlight the natural richness of the fish while extending its shelf life—perfect for freezing and using later. Hot-smoked salmon like this teriyaki version is excellent served warm as an appetizer, cooled and flaked for salads or pasta, or sliced for a flavorful snack. Living in the Pacific Northwest, we take full advantage of the great salmon available here, and smoking is a favorite preparation.
This teriyaki-smoked salmon is a great addition to any recipe collection. It pairs well with crackers, rice bowls, noodle salads, or simply a green salad and makes an elegant offering for gatherings or casual meals.
Shopping list
Here’s a simple list of what you’ll need. Refer to the recipe card below for precise amounts and yield.
- Salmon fillets (fresh or fully thawed frozen fillets)
- Teriyaki sauce (store-bought or homemade)
- Water
- Brown sugar
- Kosher salt
How to make Teriyaki Smoked Salmon
This overview outlines the main steps so you know what to expect. Follow the full recipe card below while cooking for exact quantities and timing.
- Prep: If using frozen salmon, make sure it is fully thawed. Remove any pin bones with tweezers before brining.
- Brine: Combine the brine ingredients until the sugar dissolves, then place the mixture in a large zip-top bag or covered container. Submerge the cleaned salmon and refrigerate for about 16 hours. Brining firms the flesh and seasons it through.
- Rinse & Dry: Rinse the fillets, pat dry, and place them on a rack uncovered in the refrigerator for about 2 hours so a pellicle (a tacky surface) forms. This step is important for proper smoke adhesion—do not skip it.
- Smoke: Preheat your smoker and position the salmon on a rack that has been lightly oiled or sprayed. Smoke at a temperature between 130°F and 180°F for approximately 4 hours. Every 30 minutes, gently brush a thin coat of teriyaki sauce over the salmon to build flavor and glaze.
- Serve or Store: Remove from the smoker and serve warm with crackers, rice, or vegetables. Alternatively, cool to room temperature, wrap tightly, and refrigerate for up to a week, or vacuum-seal and freeze for longer storage.
Teriyaki Smoked Salmon FAQ
What kind of salmon is best for smoking?
Different salmon species all work for smoking, but many prefer King (Chinook) or Coho (Silver) for their texture and flavor. If you’re entertaining, consider smoking two different varieties for a tasting platter; guests appreciate the contrast in taste and texture.
More salmon ideas
- Togarashi smoked salmon (spiced)
- Smoked salmon chowder
- Lemon pepper smoked salmon
- Smoked salmon dip
- Salmon orzo pasta salad
- Grilled lemon-dill salmon
- Simple Traeger smoked salmon
Salmon is versatile: use it as an entrée, appetizer, snack, or lunch. You can also incorporate smoked or grilled salmon into breakfast and brunch dishes for extra protein and flavor.
As warmer weather approaches, smoked salmon or foil-packet salmon cooked over a campfire or on a grill are both nutritious, portable options for picnics and camping trips.
Whether you’re serving an elegant seafood dinner or a casual appetizer board, teriyaki smoked salmon adds depth and a crowd-pleasing sweet-salty glaze that guests love.
“Love this recipe. Salmon turned out amazing and tasted great!”
~ The Betz Adventures
Teriyaki Smoked Salmon
This tender hot-smoked salmon is slathered with teriyaki and smoked on a Traeger wood-pellet grill for a delicious, savory-sweet finish.
Times
- Prep Time: 10 minutes
- Brine Time: 16 hours
- Cook Time: 4 hours
- Total Time: 20 hours 10 minutes
Ingredients
- 2 large salmon fillets
- Teriyaki sauce
Brine
- 4 cups water
- 1 cup brown sugar
- ⅓ cup kosher salt
Instructions
- Ensure frozen fish is fully thawed and remove pin bones.
- Mix the brine ingredients until sugar dissolves. Place in a large container or bag, add the salmon, and refrigerate for 16 hours.
- Rinse and pat the fillets dry. Place them uncovered on a rack in the refrigerator for about 2 hours to form a pellicle.
- Preheat the smoker, set a rack with a light coating of cooking spray or oil, and place the salmon on it.
- Close the smoker and maintain a temperature between 130°F and 180°F. Smoke for about 4 hours, brushing a light coat of teriyaki sauce every 30 minutes.
- Remove from the smoker and serve warm, or cool and refrigerate tightly wrapped for up to a week; vacuum-seal for longer storage.
Nutrition (per serving)
Calories: 137 • Total Fat: 5g • Saturated Fat: 1g • Unsaturated Fat: 3g • Cholesterol: 24mg • Carbohydrates: 15g • Sugar: 15g • Protein: 8g
Nutrition information is an estimate. For medical or dietary concerns, consult a trusted source.