Here’s my go-to recipe for oven smoked salmon, with a simple method that gives you tender, flaky fish and just the right amount of smokiness, using basic pantry ingredients and your regular home oven.
This smoked salmon has become a regular feature at our Sunday family dinners. I like to make extra because it’s perfect for adding to salads and sandwiches the next day. Nothing beats having ready-to-eat smoked salmon in the fridge, right?
Why You’ll Love This Smoked Salmon
- No special equipment needed – You don’t need an expensive smoker to make this – just your regular oven and some liquid smoke will give you that perfect smoky flavor.
- Make-ahead friendly – Once it’s done, this smoked salmon keeps well in the fridge for several days, perfect for meal prep or entertaining.
- Simple ingredients – With just 5 basic ingredients, you can create restaurant-quality smoked salmon right in your kitchen.
- Versatile protein – Use it on bagels, in salads, pasta dishes, or serve it as an appetizer – this smoked salmon works beautifully in countless dishes.
- Healthier option – This method gives you all the flavor of traditional smoked salmon while letting you control the salt and sugar content.
What Kind of Salmon Should I Use?
For this smoked salmon recipe, you’ve got several good options when it comes to choosing your fish. King (Chinook) and Sockeye salmon are excellent choices since they have a higher fat content that works really well with smoking – they’re less likely to dry out during the cooking process. Farm-raised Atlantic salmon is also a good pick and tends to be more budget-friendly while still giving great results. When you’re at the store, look for fillets that have bright, moist flesh without any brown spots or strong fishy smell. If you’re using frozen salmon, just make sure it’s completely thawed in the fridge overnight before you start the smoking process.
Options for Substitutions
While this recipe is pretty straightforward, here are some helpful substitutions if you need them:
- Salmon fillet: You can use either farm-raised or wild-caught salmon. If salmon isn’t available, try using arctic char or steelhead trout – they have similar textures and flavors, though cooking times might need to be adjusted by a few minutes since these fish can be thinner.
- Brown sugar: Out of brown sugar? Mix regular white sugar with a touch of maple syrup or honey. You can also use coconut sugar or maple sugar for a different sweet note.
- Liquid smoke: This is pretty important for that smoky flavor, but if you’re out, try using 1 teaspoon of smoked paprika mixed with a splash of soy sauce. The taste won’t be exactly the same, but you’ll still get some smokiness.
- Capers: If you’re skipping capers, try chopped green olives or pickled onions for that tangy bite. Fresh herbs like dill or chives make nice additions too.
- Lemons: Limes work great as a substitute, or you can use a splash of rice vinegar or white wine vinegar for that citrusy tang.
Watch Out for These Mistakes While Cooking
The biggest challenge when making oven-smoked salmon is overcooking, which can turn your perfectly good fillet into a dry, flaky disappointment – always aim for an internal temperature of 145°F and not a degree more.
Getting the right smoke flavor balance is crucial, so start with just 1 tablespoon of liquid smoke and adjust to taste, as too much can make your salmon taste artificial and overwhelming.
For the best texture, avoid placing the salmon directly on the baking sheet – instead, use a wire rack to elevate it, allowing heat to circulate evenly and prevent the bottom from becoming soggy.
One often overlooked step is letting the salmon rest at room temperature for 15-20 minutes before cooking, which helps it cook more evenly and prevents the outer edges from drying out while the center remains raw.
What to Serve With Smoked Salmon?
This smoky, tender salmon pairs perfectly with fresh, bright sides that balance its rich flavor. A simple cucumber and dill salad with a light vinaigrette makes a great companion, while toasted bagels or crusty bread can turn this into a fantastic brunch spread. For dinner, try serving it alongside roasted baby potatoes and steamed asparagus – the combination just works! If you’re hosting friends, set up a build-your-own plate with capers, red onions, cream cheese, and lemon wedges so everyone can customize their portions.
Storage Instructions
Keep Fresh: Once your smoked salmon has cooled completely, wrap it tightly in plastic wrap or place it in an airtight container. It’ll stay good in the fridge for up to 5 days. The smoky flavor actually gets better after a day or two!
Freeze: This smoked salmon freezes really well! Just wrap individual portions in plastic wrap, then place them in a freezer bag with as much air squeezed out as possible. It’ll keep its quality for up to 3 months in the freezer. Perfect for when you want to make a bigger batch!
Thaw: When you’re ready to enjoy your frozen smoked salmon, just move it to the fridge the night before and let it thaw slowly. This helps maintain the best texture and flavor. Once thawed, try to use it within 2 days for the freshest taste.
| Preparation Time | 240-480 minutes |
| Cooking Time | 35-45 minutes |
| Total Time | 275-525 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1700-2000
- Protein: 180-200 g
- Fat: 90-110 g
- Carbohydrates: 20-30 g
Ingredients
- 1 salmon fillet (roughly 2 pounds)
- 2 tablespoons brown sugar
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 to 2 tablespoons liquid smoke
- Optional: capers and sliced lemons
Step 1: Prepare and Marinate the Salmon
Start by placing the salmon fillet skin side down in an 11×7-inch baking pan that has been coated with cooking spray to prevent sticking.
Sprinkle the salmon evenly with brown sugar, salt, and pepper for seasoning.
Drizzle a small amount of liquid smoke over the top to infuse it with a smoky flavor.
Once seasoned, cover the pan and place it in the refrigerator for four to eight hours, allowing the flavors to marinate and penetrate the fish.
Step 2: Bake the Salmon
After marinating, remove the salmon from the refrigerator.
Drain any excess liquid from the pan and discard it.
Preheat your oven to 350°F.
Bake the salmon uncovered until it flakes easily with a fork, approximately 35 to 45 minutes.
To ensure it is thoroughly cooked, check that the internal temperature has reached 145°F.
Step 3: Cool and Refrigerate the Cooked Salmon
Once the salmon is baked, allow it to cool to room temperature.
After it has cooled, cover the baking pan and refrigerate the salmon for an additional 8 to 12 hours.
This step helps to further enhance the smoked flavor and texture of the salmon.
Step 4: Serve the Smoked Salmon
When you’re ready to serve, you can garnish your smoked salmon with capers and lemon slices for added zesty flavor, if desired.
Enjoy your deliciously smoked and perfectly prepared salmon with your favorite accompaniments.