Keto Smoked Salmon Recipe

This keto smoked salmon recipe is the tastiest and most delicious way to cook salmon - get perfect smoked salmon every time!

4.49 from 35 votes

Prep Time: 1

Cook Time: 8

Additional Time: 24

Total Time: 33

Servings: 3 -4 pounds

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 marinate 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.

Always let your salmon reach 160°F internally for safe eating. 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.
We love our Traeger smoker for this recipe! It is an electric smoker and pellet grill. I highly recommend it!
Don’t overdo the salt — sweeteners don’t balance it like regular sugar does.
Rinse your salmon well after marinating to avoid salt overload.
Drying your salmon before smoking helps the smoke stick for richer flavor.
Store leftovers in an airtight container in the refrigerator for up to a week.
Add a sprinkle of bagel seasoning for extra crunch and flavor.