Garlic Dill Smoked Salmon
Garlic Dill Smoked Salmon is made with fresh-caught Silver (Coho) Salmon, and is smoked over a live wood fire on my Traeger grill. Fresh garlic and dill make this a delicious option for your next charcuterie tray or appetizer table.
Dry-Brined Hot Smoked Salmon
This is hot smoked salmon made for real life: minimal ingredients, solid technique, and a finish that works for weeknight plates and weekend spreads.
The dry brine seasons and firms the filet, the pellicle helps smoke stick, and the dill-lemon rub keeps it bright instead of heavy. It's fantastic warm right off the Traeger, but it's arguably even better chilled the next day for sandwiches, salads, and snack plates.
Why You'll Love This Dish
- Big Flavor With Few Ingredients - Salt, sugar, dill, and lemon do a lot of work here.
- Better Texture Than Straight Smoking - The dry brine firms the fish so it stays juicy and slices clean.
- Reliable On A Pellet Grill - 225°F is an easy set-and-cook temp for salmon.
- Great Hot Or Cold - Dinner tonight, bagels and salads tomorrow.
- Crowd Appeal - Works for picky eaters and smoke lovers in the same platter.
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Recipe Shopping List
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Salmon Filet - Rich, buttery fish that takes smoke well; keep the skin on for easier handling and cleaner grill grates.
- Kosher Salt - The backbone of the dry brine; it seasons deeply and helps pull surface moisture for better smoke adhesion.
- Brown Sugar - Balances the salt and adds a gentle sweetness that plays nice with wood smoke; white sugar works in a pinch.
- Salt (For The Rub) - A light finishing layer after the pellicle forms; keep it modest since the brine already seasoned the fish.
- Onion Powder - Adds savory depth without overpowering the salmon; a great pantry shortcut for consistent flavor.
- Granulated Garlic - Mild, even garlic flavor that won't burn at low temps; garlic powder works too.
- Black Pepper - Simple bite and warmth; fresh cracked is great if you have it.
- Dill - Classic salmon partner that keeps the flavor fresh; fresh dill is punchy, dried is convenient and works well.
- Lemon Zest - Bright citrus oils that pop against smoke; zest first, then use the lemon for wedges.
- Neutral Oil (Optional) - Helps the rub stick if the surface feels too dry; avocado, grapeseed, or canola all work.
- Lemon Wedges (Optional) - A squeeze right before eating wakes everything up and cuts the richness.
Try my Maple Smoked Salmon!
How To Make This Recipe
This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.
- Prep The Salmon - Run your fingers along the filet and pull any pin bones. Leave the skin on. If one end is much thicker, cut the filet into two pieces for more even cooking.
- Dry Brine - Mix the kosher salt and brown sugar. Place salmon on a rack over a sheet pan and coat the flesh side evenly. Refrigerate 60-90 minutes for a typical 2-pound filet, up to 2 hours for thick pieces.
- Rinse And Form The Pellicle - Rinse under cold water to remove the brine, then pat very dry. Return to the rack and refrigerate uncovered until tacky and slightly glossy, 2-4 hours.
- Season And Preheat - Mix the rub ingredients. Lightly brush the salmon with a little neutral oil if needed, then apply the rub evenly on the flesh side and press gently. Preheat the Traeger to 225°F.
- Smoke And Rest - Place salmon on the grill skin-side down. Smoke until the thickest part hits 135°F for moist and just-set, or 140-145°F for a firmer texture, about 1 ½ to 3 hours depending on thickness and conditions. Rest 10 minutes before serving.
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Recipe FAQ
Smoked salmon can be kept in the refrigerator in a vacuum-sealed, in an unopened package for up to 2 weeks, and after opening for 1 week. You can also freeze smoked salmon for 3 months and up to 12 months if using vacuum-sealed packaging.
Smoked salmon is delicious all on its own, but it is a wonderful accompaniment to your appetizer tray or charcuterie platter if you are looking to add some variety.
Display your smoked salmon on an oval plate with tiny forks for serving, or a wooden board with various cheeses and crackers.
Consider serving one or two different varieties of smoked salmon, or smoked salmon and one other kind of smoked fish.
Add a plate with a variety of crackers and cheeses. Dishes or small bowls with plain or flavored spreadable cream cheese.
Another serving dish with a variety of olives, pickles, hard-boiled eggs, capers, pickled asparagus, or beets to add color, and you have a beautiful and delicious appetizer!
Get all of my Salmon Recipes here!
Use Smoked Salmon In...
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Smoked Garlic Dill Salmon
Fresh salmon is brined and then smoked on a wood-pellet grill with garlic dill seasoning!
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 dry)
- 1 tablespoon lemon zest
Optional:
- Neutral oil (helps the rub stick)
- Lemon wedges for serving
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Instructions
- Run your fingers along the salmon and remove any pin bones. Leave the skin on. If the filet is very thick at one end, cut it into two pieces so it smokes more evenly.
- 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 to 90 minutes for a typical 2-pound filet, or up to 2 hours for a thicker piece.
- Rinse the salmon under cold water to remove the brine, then pat it very dry with paper towels.
- Put it back on the rack and refrigerate uncovered until the surface is tacky and slightly glossy, about 2 to 4 hours. This tacky layer is the pellicle.
- When the pellicle is formed, mix the rub ingredients together.
- Lightly brush the salmon with a small amount of neutral oil if needed, then sprinkle the rub over the flesh side in an even layer and press it in gently.
- Preheat the Traeger 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 result. Plan on 1 ½ to 3 hours depending on thickness and outside conditions.
- Remove the salmon from the grill and rest for 10 minutes before serving.
- Serve warm, or cool completely and refrigerate for later.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 201Total Fat: 9gSaturated Fat: 2gUnsaturated Fat: 7gCholesterol: 48mgSodium: 4331mgCarbohydrates: 11gFiber: 0gSugar: 10gProtein: 17g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
This recipe and the photos have been updated from the previous version on 2/29/26.
