An easy smoked salmon recipe that requires no brining or curing ahead of time.

This simple approach results in amazingly flavorful salmon with perfect texture. Serve it up with your choice of sides for a family favorite year round!

"“Perfect” texture was the perfect description! Just followed your directions last night (used Traeger Fin and Feather seasoning), and the salmon was flaky and delicious!"

what our readers think

– salmon fillet – avocado oil – garlic powder – paprika – sea salt – lemons



Preheat your smoker to 225 degrees Fahrenheit. Place a long sheet of foil (a couple of inches longer than your fillet) on a large baking sheet.

Pat the salmon dry with a paper towel and place it on the sheet of foil. Fold up the sides of the foil around the salmon, creating a sort of boat. Sprinkle salmon with sea salt, garlic powder, paprika, and black pepper.


Transfer the salmon to the preheated smoker and close the lid. Smoke for 30 to 60 minutes, or until the salmon reaches an internal temperature of 145 degrees F.



Allow the salmon to rest 10 to 15 minutes before slicing and serving.

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