Crunchy Smoked Salmon Bites

When it comes to fish, salmon is easily one of my favorites.  Not only can you serve up some amazing grilled salmon recipes, but you can also brine and smoke it.  In this recipe, I’ll show you how to brine and smoke some salmon and use the yummy smoked fish to make some Crunchy Smoked Salmon Bites.

For this recipe, I’ll be using my Cookshack Smokette Elite SM025 Electric Smoker.  The great thing about this Cookshack smoker is that you can smoke as low as 140° which is perfect for smoking salmon. Additionally, I’ve been testing out a new salmon brine by Mad Hunky Meats.  As of writing this post, the brine is still in testing and not yet available for purchase, so I’ll be sure to update this post once it is available.


1-2 lbs of fresh salmon
Dry salmon brine (store bought or homemade)
8 oz of Rondelé cheese spread
Honey (preferably local)
Dill Weed
Bagel chips (or something similar that will provide a nice crunch)

Rinse the salmon with cool water and pat dry with paper towels.  Cover all of the flesh with your salmon brine.  At this point, there are two main options for storing it in the fridge overnight:  you can place the salmon on top of paper towels in a glass baking dish and cover with plastic wrap, or, you can place some paper towels inside of some vacuum seal bags, place the salmon on top of that and vacuum seal it.  Either way, you want the salmon to brine for a solid 24 hours.

Once the salmon has brined, preheat your smoker to 140° – 150° with a bit of smokewood (I recommend alder or apple).  Make sure to coat your cooking rack with a non-stick cooking spray (like Pam) then smoke the salmon for 2 hours.  15-20 min before the salmon is done, baste it with some honey.

Prepare the  Crunchy Smoked Salmon Bites by spreading some Rondelé cheese spread on a bagel crisp, then placing some of the salmon on top of that with a dash of dill weed.  Serve a big platter of these to your friends and sit back and enjoy how amazing everyone will think you are 🙂


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2 Responses to Crunchy Smoked Salmon Bites

  1. Tobias September 8, 2014 at 5:16 pm #

    Hi Steve,

    That looks awesome. Have you tried smoking on your WSM at this temp?
    Is it even possible to go so low?

    Regards from Germany,


  2. jon December 4, 2014 at 9:29 am #

    Red is perfect. And how long did you cook the chicken for?

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