Recipe courtesy of Eddie Maurin

Smoked Salmon

  • Level: Easy
  • Total: 1 hr 39 min
  • Prep: 5 min
  • Inactive: 4 min
  • Cook: 1 hr 30 min
  • Yield: 12 to 16 servings
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2 salmon fillets with skin*


1 cup soy sauce

1/2 cup olive oil

8 to 10 cloves garlic, finely chopped

1 (3-inch) piece ginger, finely chopped

2 tablespoons white sugar

1 lemon, quartered


  1. Wash the salmon fillets thoroughly and place in a pan. In a large bowl, combine soy sauce, olive oil, garlic, ginger, and sugar and mix well. Pour the marinade over the fillets. Refrigerate for 4 to 6 hours.
  2. Preheat a smoker to 250 degrees F with hickory chips.
  3. Place salmon on the smoker. Smoke for 60 to 90 minutes, or until fish flakes nicely.
  4. Serve with freshly squeezed lemon just before serving.

Cook’s Note

If fish is skinless, cook on foil.

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