Brown Sugar Smoked Salmon

Let Me Tell You About the Time I Smoked Salmon in My Backyard (and Laughed a Lot)

You ever start cooking something so fancy-sounding that your neighbors start peeking over the fence? That was me, first time I made this brown sugar smoked salmon. Honestly, I only tried because my cousin (shoutout to Danny) brought a whole salmon back from his fishing trip. Was I terrified? A little. But hey, nothing brings a family together like standing outside in questionable weather, babysitting a smoker, and occasionally arguing about how much wood you actually need. Spoiler: it’s less than you think. Anyway, by the end, there was sticky brown sugar everywhere—including somehow on my cheek—and not a fillet left on the plate. If that’s not success, I don’t know what is.

Why You’ll Love This (Or at Least Why My Folks Do)

I only make this when I want, like, applause at the dinner table. My crew goes wild for the sweet, smoky glaze—I’ve even caught my dad eating leftovers cold, right out of the fridge. (Side note: cold smoked salmon is wildly underrated.) And let me tell you, if you mess up a tiny bit, don’t stress. One time my glaze sorta… boiled over the salmon and honestly, nobody even noticed. Maybe it’s just cause homemade smoked salmon is such a crowd-pleaser, or maybe because adding brown sugar to fish *should* be weird, but it’s totally not.

What You’ll Need (Plus the “Oops, I Forgot That” Options)

• 2 big salmon fillets (skin-on if you can—though I’ve totally done skinless and survived)
• 1/2 cup brown sugar (light or dark; my gran was loyal to C&H, but really, any will work)
• 1/4 cup coarse sea salt (I’ve swapped in kosher salt if that’s all I’ve got)
• 1 tbsp cracked black pepper (sometimes I go half and half with pink peppercorns)
• 2 tsp smoked paprika (I once used regular paprika with a dash of cayenne—it was… fine)
• Zest of 1 lemon (or a squeeze of bottled lemon juice in a pinch, but not too much)
• 1/4 cup maple syrup (honestly, honey works too, but the maple is killer)
• Optional: a sprinkle of dried dill or parsley (mostly for color, I think)
• About 2 cups wood chips (I use apple or cherry; once tried hickory and that’s not my style, but maybe it’s yours?)

Here’s How I Do It (Sometimes with a Little Mess-Up)

1. First, make the cure: In a bowl, mix the brown sugar, sea salt, cracked pepper, smoked paprika, and lemon zest. (This is where my kiddo likes to sneak a pinch—go ahead, it tastes good even by itself!)
2. Lay your salmon fillets on a big baking tray, skin-side down. Cover ’em with the cure mix, patting it so it’s like a sugary little blanket. Flip them gently and coat the skin side too. Actually, now that I think about it, you can skip the bottom if your fish is skinless—it just helps to keep them juicy.
3. Cover the tray with plastic wrap and stick it in the fridge for at least 4 hours. Overnight is even better. This is your brining time—do something fun while you wait, maybe chase the cat off the counter. (Don’t worry if the fillets look a little slimy after, I promise it’s normal.)
4. Rinse the cure off the salmon under cold water and pat dry with paper towels—get ’em as dry as you can. This part is a little annoying, salmon is slippery as heck. Let the fillets sit out for 30 mins to get tacky; that’s called the pellicle, but really it’s just so the glaze sticks.
5. Fire up your smoker to about 180–200°F. Soak your wood chips for 30 mins (unless you forgot, like me, and use them dry—it’s not tragic, but the smoke’s a bit harsher).
6. Mop on half your maple syrup. Put the salmon fillets skin side down on the smoker grates. I line mine with foil out of habit—but parchment works too, or nothing if you’re braver than me.
7. Smoke for about 2 hours, basting occasionally with more maple syrup (yes, this gets sticky—embrace it). Peek once in a while, and if it starts to darken too fast, turn the heat down a bit.
8. When the salmon flakes easily with a fork and is shiny and deep golden, you’re done! Pull off and let cool a bit before slicing—this is when I always burn my fingers, every time.
9. Optional: Sprinkle with dill or parsley before serving. Sometimes I totally forget, and honestly, nobody complains.

Notes from a Recovering Salmon Overcooker

• The tacky drying step is weird but somehow really does help—if you skip it, your glaze just runs off.
• One time I let the fish cure for 24 hours and it got way too salty. I’d stick with 4 to 8 hours, tops.
• If your smoker runs hot, check after an hour. It sorta sneaks up on you—smoking fish waits for nobody.

Variations I’ve Toyed With (and One That Flopped)

• Honey instead of maple syrup is lovely, but a bit runnier. Just mop it gently or it drips everywhere.
• Throwing in a dash of cayenne or even chipotle powder for some heat (good for spicy food fans, but too wild for my aunt).
• Once tried liquid smoke instead of wood chips—didn’t love it. Tasted kinda like a campfire in a not-so-charming way.

Stuff You’ll Need, but Improvise If You Must

• Smoker (any size! But if you don’t have one, I’ve rigged it in a grill with indirect heat and some foil packs of wood chips—works alright in a pinch)
• Baking tray for brining
• Plastic wrap & paper towels
• Basting brush (or a big spoon if your brush is missing, which happens to me every other time)
• Tongs or a fish spatula (for not flinging your fish onto the lawn)

Can You Store It? Yes—but Not for Long in My House

Supposedly you can keep smoked salmon 3-4 days in an airtight container in the fridge, but really, it usually vanishes in less than 24 hours. Maybe your family has more restraint. Also, you can freeze it (wrap tight), just expect the texture to soften a bit.

This Is How I Like to Serve It

I put out fresh bagels, a little cream cheese, chopped red onion, and lemon wedges. My partner loves it with herby crackers and pickles. Oh, and—oddly enough—my brother eats it straight, with his fingers, standing at the counter. (No judgment.)

Lessons I’ve Learned the Hard Way (Pro Tips?)

• Rushing the brine is tempting but don’t do it; the flavor just doesn’t soak in. Trust me, I’ve tried and regretted it.
• Don’t bother basting too early—wait until the end of the first hour or the syrup gets runny and weird-looking.
• If you see white stuff oozing out (albumin!), don’t panic. It happens. Just scrape it off. No one notices once it’s sliced anyway.

Questions I Actually Get (or Imagine People Asking)

• Do I have to use a smoker? Nah, you can MacGyver it with a grill and wood chips. It’s not exactly the same, but it gets you close enough for a backyard feast.
• Is the skin edible? Technically yes, but I usually peel it off unless it’s extra crispy. But my dog loves the skin, so nothing goes to waste here!
• Can I use frozen salmon? Absolutely, just thaw fully and pat dry or you’ll get too much water everywhere. (Made that mistake last Christmas… salmon puddle.)
• Is it super sweet? It’s pretty sweet, but not in a dessert way. More like a smoky-salty-caramel vibe? If that makes sense.
• What wood chips are best? Apple or cherry are my faves. Hickory was too strong for me, but you do you.
• Why is there brown sugar on the floor? Um—no comment. Just enjoy the fish.

On a totally unrelated note: I once tried to make smoked cheese right after this salmon, without cleaning out the smoker. I do not recommend it unless you enjoy salmon-scented cheddar. Anyway, hope you enjoy this brown sugar smoked salmon as much as my madness-prone family does. Let me know if you end up with sticky fingers or winning applause—or both!

★★★★★ 4.70 from 36 ratings

Brown Sugar Smoked Salmon

yield: 4 servings

prep: 30 mins

cook: 20 mins

total: 50 mins

This Brown Sugar Smoked Salmon brings together tender salmon, a sweet-and-savory brown sugar cure, and rich smoky flavor. Maple syrup glaze adds depth, while smoked paprika and lemon brighten every bite. Perfect for dinner, brunch, or your next foodie gathering.

🖨️ Print Pin Recipe

Ingredients

• 2 big salmon fillets (skin-on if you can—though I’ve totally done skinless and survived)
• 1/2 cup brown sugar (light or dark; my gran was loyal to C&H, but really, any will work)
• 1/4 cup coarse sea salt (I’ve swapped in kosher salt if that’s all I’ve got)
• 1 tbsp cracked black pepper (sometimes I go half and half with pink peppercorns)
• 2 tsp smoked paprika (I once used regular paprika with a dash of cayenne—it was… fine)
• Zest of 1 lemon (or a squeeze of bottled lemon juice in a pinch, but not too much)
• 1/4 cup maple syrup (honestly, honey works too, but the maple is killer)
• Optional: a sprinkle of dried dill or parsley (mostly for color, I think)
• About 2 cups wood chips (I use apple or cherry; once tried hickory and that’s not my style, but maybe it’s yours?)

Instructions

1. 1
   First, make the cure: In a bowl, mix the brown sugar, sea salt, cracked pepper, smoked paprika, and lemon zest. (This is where my kiddo likes to sneak a pinch—go ahead, it tastes good even by itself!)
2. 2
   Lay your salmon fillets on a big baking tray, skin-side down. Cover ’em with the cure mix, patting it so it’s like a sugary little blanket. Flip them gently and coat the skin side too. Actually, now that I think about it, you can skip the bottom if your fish is skinless—it just helps to keep them juicy.
3. 3
   Cover the tray with plastic wrap and stick it in the fridge for at least 4 hours. Overnight is even better. This is your brining time—do something fun while you wait, maybe chase the cat off the counter. (Don’t worry if the fillets look a little slimy after, I promise it’s normal.)
4. 4
   Rinse the cure off the salmon under cold water and pat dry with paper towels—get ’em as dry as you can. This part is a little annoying, salmon is slippery as heck. Let the fillets sit out for 30 mins to get tacky; that’s called the pellicle, but really it’s just so the glaze sticks.
5. 5
   Fire up your smoker to about 180–200°F. Soak your wood chips for 30 mins (unless you forgot, like me, and use them dry—it’s not tragic, but the smoke’s a bit harsher).
6. 6
   Mop on half your maple syrup. Put the salmon fillets skin side down on the smoker grates. I line mine with foil out of habit—but parchment works too, or nothing if you’re braver than me.
7. 7
   Smoke for about 2 hours, basting occasionally with more maple syrup (yes, this gets sticky—embrace it). Peek once in a while, and if it starts to darken too fast, turn the heat down a bit.
8. 8
   When the salmon flakes easily with a fork and is shiny and deep golden, you’re done! Pull off and let cool a bit before slicing—this is when I always burn my fingers, every time.
9. 9
   Optional: Sprinkle with dill or parsley before serving. Sometimes I totally forget, and honestly, nobody complains.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 420 caloriescal

Protein: 42gg

Fat: 18gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 23gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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