This Halftime Smoker salmon recipe delivers perfectly flaky, lightly smoked salmon with fresh citrus and rosemary flavor. Using apple wood chips, this method creates a mild, clean smoke that complements salmon without overpowering it.
Whether you’re cooking for a weeknight dinner or entertaining guests, this is an easy smoked salmon recipe that consistently delivers restaurant-quality results.
Why Smoke Salmon on the Halftime Smoker?
The Halftime Smoker (HTS) is ideal for fish because it allows you to control heat and smoke independently. By using water in the drip pan and apple wood chips, you maintain moisture while gently infusing the salmon with natural smoke flavor.
Perfect for:
-
Quick seafood dinners
-
Healthy grilling alternatives
-
Game day or outdoor cooking
-
Light, flavorful smoking
Ingredients
-
2–3 lb salmon filets
-
¼ cup fresh rosemary
-
¼ cup salt
-
¼ cup black pepper
-
3 lemons
-
Apple wood chips (3 handfuls)
How to Smoke Salmon on the Halftime Smoker
1. Prepare the Seasoning
In a small bowl, mix:
-
Salt
-
Pepper
-
Rosemary
Slice 9 lemon rounds, approximately ⅛-inch thick.
2. Season the Salmon
-
Evenly coat the salmon filets with the rosemary salt and pepper mixture
-
Place lemon slices on top of the filets
3. Prepare the Halftime Smoker
-
Add apple wood chips between the cooking cylinder and drip pan
-
Fill the drip pan completely with water to maintain moisture
-
Place the cooking grate on the top level
-
Set the seasoned salmon filets on the cooking grate
4. Light the Smoker
-
Add charcoal to both the upper and lower charcoal rings
-
Light both charcoal rings
-
Check progress after 30 minutes
The salmon is done when the meat is opaque and flakes easily with a fork.
Optional Method: Extra Smoky Salmon
For a deeper smoke flavor:
-
Place apple wood chips between the drip pan and cooking cylinder
-
Leave the lid off the cooking cylinder
-
Light the coals in the lower charcoal ring only
-
After about 15 minutes, when the chips begin to smoke:
-
Place salmon filets on the cooking grate
-
Put the lid on the cooking cylinder
-
Light the unlit coals in the upper charcoal ring
-
Salmon will be fully cooked and flaky in approximately 30 minutes.
Pro Tips for Perfect Smoked Salmon
-
Apple wood provides a mild, slightly sweet smoke that pairs perfectly with fish
-
Keeping water in the drip pan prevents drying
-
Avoid overcooking—salmon should flake, not crumble
-
Internal temperature should reach 125–135°F for optimal texture
What to Serve With Smoked Salmon
-
Grilled vegetables
-
Lemon rice or couscous
-
Fresh salads
-
Garlic roasted potatoes
-
Creamy dill or yogurt sauce
Shop the Gear
🔥 Smoke fish the right way with the Halftime Smoker
🪵 Use Mr. Bar-B-Q Apple Wood Chips for clean, flavorful smoke