Simple Smoked Salmon

Ingredients

  • (Serves 2)
  • 2 teaspoons fresh, minced dill
  • 1 teaspoon ground black pepper
  • 2 teaspoons coarse salt
  • 2 teaspoons dried coriander
  • 2 boneless, skinless salmon fillets (6 to 10 ounces each)

There’s something deeply satisfying about making your own smoked salmon—rich, tender, and full of flavor. This easy recipe uses a simple dry rub and a smoker to create a dish that tastes gourmet with minimal effort.

Whether you enjoy it flaked over salads, served with cream cheese on a bagel, or just on its own, this is a prepper-approved, make-ahead protein that stores beautifully and adds luxury to any meal.

Cooking Steps

  • 1
    Mix the Rub:
  • 2
    In a small bowl, combine dill, pepper, salt, and coriander.
  • 3
    Season the Salmon:
  • 4
    Rub the spice mixture evenly over all sides of the salmon fillets.
  • 5
    Smoke It:
  • 6
    Place salmon in a preheated smoker.
  • 7
    ➤ Smoke for 30 minutes per pound of salmon.
  • 8
    Rest and Serve:
  • 9
    Remove from the smoker and let rest for 5 minutes before slicing or flaking.

Tips for Success:

  • 1

    Use mild wood chips like alder, apple, or cherry for a balanced smoke flavor.

  • 2
    Cool before storing: Smoked salmon stores well in the fridge (3–4 days) or freezer (up to 2 months).
  • 3
    Optional add-in: A pinch of brown sugar or paprika can add a subtle sweetness or depth.
  • 4
    Food safety tip: Always start with cold, high-quality salmon to ensure safe smoking.

Serving Ideas:

  • 1
    With cream cheese on a toasted bagel
  • 2
    Flaked over a bed of mixed greens with vinaigrette
  • 3
    As part of a brunch board with eggs and capers
  • 4
    Mixed into creamy pasta dishes for added protein

Roughing It Easy

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