This Keto Smoked Salmon Recipe is the tastiest and most delicious way to cook salmon – get perfect smoked salmon every time!
We’ve all heard that salmon is full of Omega-3 fatty acids and that it is an excellent addition to a healthy eating plan. With tons of ways to prepare it, I wanted to share one of my favorite salmon recipes with you. It has just the right balance of smoky flavor, a bit of saltiness, and a touch of little sweetness. You’ll love it!
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My dad has long been a salmon fisherman, and this fall, I decided to join him for a week of camping at his favorite fishing hole. The boys and I had the best time! Kayaking on the river, rock jumping, floating and catching salmon, of course. This was my first time catching wild salmon, and I have to say this, it was a blast!
After catching a ton of salmon, we were left with over 25 pounds of fish fillets! What better way to use all of this yummy fresh fish but smoke it, of course.
The skinny on keto smoked salmon…
We discovered that there are few to no recipes for simple keto smoked salmon. I have been following a ketogenic lifestyle for nearly three years – check out my keto beginner guide to see how I lost 85lbs – so it was important to me that this recipe be sugar-free.
You can, of course, use regular sugar or your sweetener of choice to make smoked salmon as well.
Fish is a staple in my diet now and I have learned to love it, especially when prepared like this delicious Lemon Chipotle BBQ Salmon Recipe.
I absolutely love this easy recipe for keto smoked salmon because, not only is it tasty, it also fits into my macros perfectly! Each serving is high protein, zero carb, with moderate fat content.
How to make keto smoked salmon:
Begin by gathering a few simple ingredients. You will need 3-4 pounds of salmon fillets, brown sugar Swerve, Lakanto maple flavoured syrup, minced garlic, fresh lemon juice, and coarse sea salt.
I chose to use Swerve sweetener and Lakanto syrup, because they are made with Erythritol and Monk fruit respectively. Both of these sweeteners are low on the glycemic index and will not spike blood sugars.
A note on keto sugar alternatives:
- Stevia is made from the Stevia leaf. I like to use both the granulated and powdered version of this in my recipes.
- Monk Fruit extract is made from Monk fruit. This is another great alternative that is low on the glycemic index.
- Erythritol is a sugar alcohol and another popular low carb sweetener that can be used in baking.
Cut the salmon fillets into 1″ slices to make smoking and handling easier. Place into a large tray for marinating.
Cover the salmon with brown sugar Swerve, coarse salt, and garlic.
A note on salt content:
We found that when making keto smoked salmon, the final product can turn out to be more salty than when using regular sugar. The sweetener and syrup does not cut through the salt like with typical smoked salmon. So, for the best result, don’t go overboard with the salt and be sure to rinse your fish well after marinating.
Top with freshly squeezed lemon.
Cover in plastic wrap and allow to marinate in the refrigerator overnight, or up to 24 hours.
Wash the salmon thoroughly in cold water and spread out on racks to dry for 1 hour. Paper towel does a great job of catching any drips and makes clean-up easier.
Place the racks onto foil wrapped baking sheets.
Using a brush, coat both sides of the salmon with Lakanto maple syrup.
Place the racks of salmon into the smoker.
Light the smoker with briquettes and a handful (about 1/2 cup) of wood chips. Keep the briquettes and wood chips stocked and lit throughout the smoking process.
Coat the fish with Lakanto maple syrup 3-4 times as it cooks.
Smoke the salmon for 8 – 12 hours at 160 degrees, until it reaches your desired doneness. For Smoked Lox, remove at 6 hours.
Remove from the smoker and enjoy! How amazingly delicious does this smoked salmon look, you guys?! It tastes even better! I’ve discovered that I love this recipe on Eve’s Crackers with a bit of cream cheese. Yummy!
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Kitchen essentials for smoking:
- These rubbermade containers are perfect for storing and packing food.
- These silicone tongs are perfect for flipping and grasping food.
- This Henckel Knife is my favorite for slicing and dicing in the kitchen.
- I love using this non-stick bakeware for all of my baking.
Tips and tricks:
- When smoking fish, the internal temperature should reach 160 degrees F. Always test the thickest part of the fish when measuring the temperature.
- If catching your own salmon isn’t an option, check your local grocery store or specialty seafood shop.
- Any type of salmon works with this recipe. Use Atlantic salmon, sockeye salmon, coho salmon, whatever type you have access to.
- We love our Traeger smoker for this recipe! It is an electric smoker and pellet grill. I highly recommend it!
Ways to serve smoked salmon:
- Try it on a cream cheese bagel with pickled red onion.
- Make a healthy lunch of avocado toast on pumpernickel bread, topped with salmon.
- How about a smoked salmon salad sandwich?
- Make dinner a plate of salmon pasta in a creamy sauce, with a glass of white wine.
- Serve crackers with a smoked salmon dip on a charcuterie board.
Whether you make it a main course or a side dish, once you’ve tasted this delectable fish, you won’t ever want to be without it!
If you love this keto easy smoked salmon recipe, please give it a five star review and help me share it on Facebook and Pinterest!
- 3-4lbs salmon
- 1 cup brown sugar swerve sweetener
- 1/4 cup salt
- 2 cloves garlic
- 1/2 lemon squeezed
- 1 bag briquettes
- 1 bag wood chips
- 1 cup Lakanto maple flavoured syrup
- Cut the salmon fillets into 1" slices to make smoking and handling easier.
- Place into a large tray for marinating.
- Cover the salmon with brown sugar Swerve, coarse salt and garlic.
- Top with freshly squeezed lemon.
- Cover with plastic wrap and allow to marinade in the refrigerator overnight or up to 24 hours.
- Wash the salmon thoroughly and spread out on racks to dry for 1 hour.
- Place the racks onto foil wrapped baking sheets.
- Coat the salmon, both sides, with Lakanto maple syrup using a brush.
- Place the racks of salmon into the smoker.
- Light the smoker with briquettes and a handful (about 1/2 cup) of wood chips.
- Keep the briquettes and wood chips stocked and lit throughout the smoking process.
- Coat the fish with Lakanto maple syrup 3-4 times as it cooks.
- Smoke the salmon for at least 8 hours at 160 degrees.
Nutrition Information:Yield: 40 Serving Size: 1
Amount Per Serving: Calories: 327Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 86mgSodium: 804mgCarbohydrates: 1gFiber: 0gSugar Alcohols: 8gProtein: 30g
All values are approximate and based on ingredients used by the recipe writer. Always calculate your own individual nutritional values for the most accurate calculation.