Smoked salmon is a beloved classic—especially in the Pacific Northwest, where salmon is plentiful and fresh. This Togarashi Smoked Salmon is prepared on a Traeger pellet grill and delivers bold flavor with minimal fuss.
Togarashi Smoked Salmon
Living in the Pacific Northwest means we often have access to excellent, fresh salmon and a wide variety of seafood. When the weather clears, the region is stunning, and the seafood is one of the many perks.
This recipe features salmon brined, seasoned with togarashi (Japanese seven-spice), and smoked low and slow on a wood-pellet grill. The result is moist, flavorful fish with a gentle spicy-citrus kick from the seasoning.
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How should I serve this smoked salmon?
This smoked salmon is versatile. Serve it as an appetizer with crackers, or build a luncheon platter with crackers, vegetables, fruit, and a bowl of soup or chowder. It also makes an impressive whole platter for gatherings.
Arrange the salmon with cream cheese, sliced English cucumber, capers, thinly sliced red onion, avocado, cherry tomatoes, and soft-boiled eggs. Add a selection of crackers and breads to let guests customize their bites. It’s perfect for potlucks, family gatherings, book clubs, or a weekend with friends.
What do I look for when buying fresh salmon?
Choose salmon with good moisture—avoid fillets that look dry or have browned spots along the belly, edges, or skin. Fresh salmon should have bright, firm flesh and a mild scent; a strong “fishy” odor indicates the fish is past its prime.
How many types of salmon are there, and what is best for smoking?
There are six common types of salmon. Five are Pacific wild species and one is Atlantic (farm-raised). Any of them can be smoked—choose what’s available and of good quality. Briefly:
- Chinook / King Salmon | Rich, high-fat content and often considered the best tasting.
- Coho / Silver Salmon | Slightly more delicate than King but excellent for smoking.
- Pink Salmon | Common Pacific species, lighter in color and flavor; often canned or smoked.
- Red / Sockeye Salmon | Deep red-orange flesh with a rich flavor.
- Chum / Keta | Smaller, frequently canned or frozen for export.
- Atlantic Salmon | Typically farmed rather than wild-caught.
For smoking, King and Coho (Silver) are excellent choices because of their fat content and flavor. Ultimately, use the highest-quality fish you can find or afford for the best results.
Do I have to “cook” smoked salmon?
Hot-smoked salmon is cooked during the smoking process, so it’s ready to serve when finished. Follow safe food-handling: refrigerate leftovers promptly and avoid leaving smoked salmon at room temperature for extended periods. The general “danger zone” to avoid is between 40°F and 140°F.
What can I make with smoked salmon?
Smoked salmon is versatile. Ideas include:
- Smoked Salmon Dip
- Smoked Salmon Chowder
- Salmon Orzo Pasta Salad (adjust dressing to complement togarashi)
- Toss into a green salad for a light lunch
- Stir into smoked mac and cheese for extra depth
I use a Traeger pellet grill often because it’s simple and versatile; you can prepare an entire meal on it year-round.
What is Togarashi?
Togarashi, also called Japanese seven-spice or shichimi, is a fragrant spice blend. It typically includes dried chili peppers, orange peel, black and white sesame seeds, Japanese pepper, ginger, poppy seed, and nori (seaweed), with variations by brand. It adds bright, savory, and mildly spicy notes—perfect with salmon.
This seasoning brings a lively, balanced heat—not overwhelming, but present enough to enhance the fish.
More ways to use Togarashi
Togarashi is versatile—use it on grilled vegetables, pork, or seafood, or sprinkle it over rice bowls, noodles, or roasted vegetables for an instant flavor boost.
Recipes Using Togarashi
Here are a few recipes that showcase togarashi’s bold flavors.
Traeger Togarashi Grilled Asparagus
Traeger Togarashi Pork Tenderloin
Traeger Grilled Salmon with Togarashi
Traeger Smoked Cornish Hens
These easy smoked Cornish hens are a perfect size for sharing and can be customized with your favorite rub.
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Togarashi Smoked Salmon
Fresh salmon is brined, seasoned with togarashi, and smoked on a wood-pellet grill for full flavor and moist texture.
15 minutes
4 hours
16 hours
20 hours 15 minutes
Ingredients
- 2 large salmon filets
Brine
- 4 cups water
- 1 cup brown sugar
- ⅓ cup kosher salt
Seasoning
- Togarashi, to taste
Instructions
- If using frozen salmon, thaw completely. Remove pin bones with tweezers.
- Combine brine ingredients until the sugar dissolves. Place the salmon in a large zip-top bag or covered container with the brine and refrigerate for 16 hours.
- Remove salmon from the brine, rinse, and pat dry. Place on a rack in the fridge, uncovered, for 2–4 hours to form a pellicle. Do not skip this step.
- Season the salmon with togarashi.
- Preheat your smoker to a steady smoke. Place salmon on a cooking rack sprayed with cooking spray.
- Place the rack in the smoker and close the lid.
- Smoke for about 4 hours, keeping the smoker temperature between 130°F and 180°F.
- Remove from the smoker and serve warm with crackers, or cool to room temperature, wrap tightly, and refrigerate for up to a week. You can also vacuum-seal and freeze for longer storage.
Nutrition Information:
Yield:
10
Serving Size:
1
Amount Per Serving:
Calories: 166
Total Fat: 6g
Saturated Fat: 1g
Trans Fat: 0g
Unsaturated Fat: 4g
Cholesterol: 29mg
Sodium: 3772mg
Carbohydrates: 19g
Fiber: 0g
Sugar: 18g
Protein: 10g
Nutrition data is an estimate. If you need precise information for medical reasons, consult a trusted source.
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