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She Who Must Be Obeyed picked up a nice small wild Sockeye Salmon fillet. We were busy (it was suggested I was lazy but that is crazy). I was instructed she wanted it done on the smoker. Normally, that would involve brining and a long cold smoke. I decided to just give it a rub and smoke it at a low temperature.

This is easy defined. I mixed together the rub ingredients and spread them on the salmon.

I preheated my Louisiana Grills smoker to 190 F.

I smoked the salmon to an internal temperature of 145 F which took about 1 hour 20 minutes.

I did a video of this cook.

The Verdict

Despite being easy, this had a nice moist texture, a touch of sweet, a touch of ginger and a kiss of smoke! Delicious. She Who Must Be Obeyed liked it but did continue to suggest I was lazy.

The Old Fat Guy

Easy Smoked Salmon

Easy Smoked Salmon


  • 500 grams (1 pound) salmon fillet
  • 5 ml (1 teaspoon) brown sugar
  • 1 ml (1/4 teaspoon) salt
  • 1 ml (1/4 teaspoon) ground pepper
  • 1 ml (1/4 teaspoon) ginger
  • 1 ml (1/4 teaspoon) dry mustard


  1. Preheat your smoker to 190 F.
  2. Mix the rub ingredients together and rub into the surface of the salmon.
  3. Smoke to an internal temperature of 145 F, about 1 hour 20 minutes.
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3 Responses

  1. I assume the Ginger is Dry Ginger Powder.
    Am I correct?
    I always have fresh Ginger in fridge or freezer. Fresh vs. powder is so different and it would make a difference.

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