Smoked Full Salmon Filet

by Kevin H. on July 16, 2012 · 2 comments

Smoked Full Salmon Filet

A few months ago I posted how to smoke a small frozen salmon filet that you can purchase at most stores.  Make no mistake, there is nothing wrong with that.  But sometimes you just want the real thing.  The Big Kahuna.  A full, fresh salmon filet.

You could absolutely prepare it the same way and be extremely happy with the results.  A full, fresh filet is always going to taste better than a small frozen cut.  And they really are beautiful aren’t they?  Makes a great presentation, and one filet feeds a large party.

Smoked Full Salmon Filet

For mine, I used a thinner terriyaki sauce that spread easily across this great fish.  Then, I sprinkled with Sea Salt…you know…because it’s from the sea.  Cracked a bit of fresh pepper, sprinkled with my All Purpose Rub, and last but never least – brown sugar.  Obviously.

I used my smoker for this one because it was a giant and made my life much easier.  If you’re using a grill, you may have to (sadly) cut it in half for it to fit.

And don’t be surprised if it takes an hour to cook.  Mine did – but as you can see, it takes up my entire full-sized cutting board.  That’s a lot of fish to cook.  When it’s done it should flake easily with a fork.

You might as well challenge yourself and try this the next time you have company.  It’s so healthy and so tasty.  Look for it to be on sale during the summer at your local meat market or at a Sam’s Club.

Smoked Full Salmon Filet

Beautiful, isn’t it?

Is there another type of fish you would like to see me prepare?  Leave a comment or post it to our Facebook wall.  I’ll never know unless you tell me!

Smoked Full Salmon Filet

Prep Time: 5 minutes

Cook Time: 1 hour

Total Time: 1 hour, 5 minutes

Smoked Full Salmon Filet


  • 1 full, fresh salmon filet
  • Terriyaki sauce
  • All Purpose Rub
  • Salt & Pepper
  • Dark Brown Sugar


  1. Apply a thin coat of terriyaki across the fish.
  2. Sprinkle with sea salt and fresh ground pepper.
  3. Sprinkle a thin layer of all purpose rub.
  4. Top with brown sugar.
  5. Smoke at 225-250 using fruit wood for 45 - 60 minutes until fish flakes apart easily with fork.

Leave a Comment

{ 2 comments… read them below or add one }

Jonathan May 8, 2014 at 12:37 pm

I agree some Bluegill, catfish or trout would be great! We catch a lot of catfish and trout around the mountains and lakes of northern Colorado.


Kevin L November 17, 2013 at 11:54 am

How about some smoked peppercorn bluefish??


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