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Slices of smoked coho salmon plated with toast and lemon on kitchen counter

Smoked Coho Salmon

This Smoked Coho Salmon recipe delivers rich, flaky fish with a perfect balance of sweet, savory, and smoky flavor. Ideal for appetizers, salads, or enjoying on its own.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Appetizer, Main
Cuisine American, Pacific Northwest
Servings 4

Ingredients
  

Main Ingredients

  • 2 lbs coho salmon fillet skin-on
  • 1/4 cup brown sugar
  • 1/4 cup kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tbsp lemon juice

Instructions
 

  • Mix brown sugar, salt, pepper, and garlic powder to make a dry brine.
  • Rub the mixture evenly over the salmon and refrigerate for 4–6 hours.
  • Rinse salmon under cold water and pat dry thoroughly.
  • Let salmon rest uncovered in the fridge for 1 hour to form a pellicle.
  • Preheat smoker to 180°F (82°C) and add wood chips (like alder or apple).
  • Smoke salmon for 2–3 hours until firm and flaky, then drizzle with lemon juice before serving.

Notes

Calories: 310 kcal
Protein: 32g
Fat: 18g
Carbohydrates: 6g
Fiber: 0g
Sugar: 5g
Keyword coho salmon recipe, fish smoking, Smoked Coho Salmon, smoked salmon, smoker recipe