This Keto Smoked Salmon Recipe is the tastiest and most delicious way to cook salmon – get perfect smoked salmon every time!
After catching a ton of salmon this fall 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.
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.
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 keto smoked salmon recipe because not only is it tasty, it also fits into my macros perfectly! Each serving is high protein, zero carb with moderate fat.
How to make keto smoked salmon:
I chose to use Swerve sweetner and Lakanto syrup because they are made with Erythritol and Monk fruit respectively. Both of these sweetners 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 fish can turn out to be more salty than when using regular sugar. The sweetner and syrup does not cut through the salt like with typical smoked salmon. So 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 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 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.
If you love this keto 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.