Learn how to make Herb Dry Brined Whole Smoked Salmon on the Yoder 640S Pellet Grill. This easy smoked salmon recipe walks you through dry brining, pellicle formation, and smoking a whole salmon low and slow to achieve a rich, flavorful, lox-like finish right in your own backyard.
***I’ve partnered with Yoder Smokers to bring you this amazing salmon recipe. As always, all opinions expressed are 100% my own***
Every Saturday morning, our family orders a bagel and lox from our local Jewish deli. There’s something about thinly sliced lox piled high on an everything bagel with a generous schmear that instantly elevates the weekend.
As much as I love dining out, having two little ones isn’t always easy or affordable. So I decided to take my Saturday morning craving and turn it into something we can make at home.
Now, I would love to make traditional lox, but I’m a busy mom and don’t always have the time. Instead, I set out to make a whole smoked salmon, which gets us incredibly close to the taste and texture of lox all thanks to the Yoder 640S.
This guide walks you through the entire process of preparing and smoking a whole salmon: selecting the fish, building a proper cure, using the Yoder 640S to its full potential, and making the most of every ounce of that gorgeous smoked salmon by adding it to pizza, salad, or nachos!
Choosing Your Salmon
I love going to my local neighborhood fishmonger to get the best selection of salmon I can find. Now, if you can’t get to your local fish counter, here are a few tips to help you select the best fish in the market.
What to Look For
Firm, spring flesh: press gently near the thickest part of the fish. The flesh should spring back immediately.
Mild, clean smell: the fish should not smell like fish it should smell like the ocean – briny and light.
Vibrant color: King Salmon, Sockeye, and Coho are all excellent for smoking
PRO TIP: Ask your fishmonger to remove the pin bones in — you’ll remove them after brining when they’re easier to find.
The Brine: Building Flavor Inside and Out
This is where your smoked salmon goes from good to magical. The brine does three things simultaneously: it draws out moisture, seasons the fish deep into the flesh, and slightly firms the texture so it holds up beautifully on the grill.
Dry Brine Ingredients (to cover a 2 to 3lb whole salmon)
Dry brining is the practice of coating meat or fish with salt and letting it rest before cooking. The salt initially draws moisture out of the flesh, then dissolves into that liquid and gets reabsorbed back in, seasoning the protein deeply from within. The result is food that is more flavorful, better seasoned throughout, and improved in texture compared to seasoning right before cooking.
½ cup brown sugar
¼ cup kosher salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp dried dill
¼ tsp cayenne pepper
Dry Brining Process
The Brine Mixture A basic ratio is about 2 parts brown sugar to 1 part kosher, with black pepper, garlic powder, onion powder, dried dill and cayenne pepper.
Preparation: Clean and scale the fish if not already done by the fishmonger or the store.
Applying the Brine: Lay a piece of plastic wrap on a large baking sheet and place the whole salmon on top. Coat the fish thoroughly on all surfaces with the brine mixture. Don’t be shy with it; a whole fish needs more than you think. Wrap the plastic wrap around the fish.
Resting Time: Refrigerate the salmon for 6 to 24 hours depending on the size of the fish. A larger whole salmon benefits from the full 24 hours. You’ll notice liquid pooling on the tray as the brine does its work.
Rinsing: After the allotted brine time, remove the plastic wrap and rinse off the dry brine mixture. Next, place the salmon on a wire rack that is fitted to a standard baking sheet.
The Pellicle: DON’T SKIP THIS STEP! Pat the fish dry, return it uncovered to the fridge for another 1 to 3 hours, or up to 24 hours. This forms a tacky, dry surface layer called the pellicle, which helps smoke adhere evenly and protects the flesh during the low-and-slow smoking process. After that, the fish is ready for the smoker.
Setting Up Your Yoder 640S
The Yoder 640S Pellet Grill is ideal for smoking salmon. Not only does it maintain precise, consistent temperatures which is critical when cooking fish – it also produces a clean, mild smoke that’s easy to manage over a long cook.
Preheat the 640S to 150°F. Once it’s up to temperature, place the salmon on a wire rack and set it on the top grill grates. Smoke for approximately 6 hours, or until the internal temperature reaches 145°F. For the most accurate reading, use the built-in probes paired with the FireBoard Grill App.
Frequently Asked Questions:
Wood Pellet Recommendations: Since salmon is delicate, milder woods like alder, cherry, or apple complement it without overpowering the fish.
How to Store Leftover Smoked Salmon
In the Refrigerator: Once your salmon has cooled completely, wrap it tightly in plastic wrap or transfer it to an airtight container. Properly stored, smoked salmon will keep in the fridge for up to 5 days. If you notice any liquid pooling at the bottom of the container, just dab it away
In the Freezer: The good news is smoked salmon freezes really well, which makes it a fantastic cook-once, eat-all-week kind of situation. Portion the salmon into serving-sized pieces before freezing so you only thaw what you need. Wrap each portion tightly in plastic wrap, then place them in a zip-top freezer bag with as much air pressed out as possible. Properly frozen smoked salmon will keep for up to 3 months without losing much of its quality. When you’re ready to use it, thaw it overnight in the refrigerator rather than at room temperature for the best texture and food safety.
Learn how to make Herb Dry Brined Whole Smoked Salmon on the Yoder 640S Pellet Grill. This easy smoked salmon recipe walks you through dry brining, pellicle formation, and smoking a whole salmon low and slow to achieve a rich, flavorful, lox-like finish right in your own backyard.
In a bowl, mix brown sugar, kosher, black pepper, garlic powder, onion powder, dried dill and cayenne pepper.
Clean and scale the fish if not already done by the fishmonger or the store.
Lay a piece of plastic wrap on a large baking sheet and place the whole salmon on top. Coat the fish thoroughly on all surfaces with the brine mixture. Don't be shy with it; a whole fish needs more than you think. Wrap the plastic wrap around the fish.
Refrigerate the salmon for 6 to 24 hours depending on the size of the fish. A larger whole salmon benefits from the full 24 hours. You'll notice liquid pooling on the tray as the brine does its work.
After the allotted brine time, remove the plastic wrap and rinse off the dry brine mixture. Next, place the salmon on a wire rack that is fitted to a standard baking sheet.
DON’T SKIP THIS STEP! Pat the fish dry, return it uncovered to the fridge for another 1 to 3 hours, or up to 24 hours. This forms a tacky, dry surface layer called the pellicle, which helps smoke adhere evenly and protects the flesh during the low-and-slow smoking process. After that, the fish is ready for the smoker.
Preheat the 640S to 150°F. Once it's up to temperature, place the salmon on a wire rack and set it on the top grill grates. Smoke for approximately 6 hours, or until the internal temperature reaches 145°F. For the most accurate reading, use the built-in probes paired with the FireBoard Grill App.
Once cooked, let the fish cool slightly and serve as desired.
