Hot Smoked Salmon Recipe

Hot smoked salmon is a sumptuous dish where salmon is slowly smoked over low heat, infusing the fish with a deep smoky flavor while cooking it through. Marinated in a blend of brown sugar, salt, and spices, the salmon emerges from the smoker with a flaky texture and a beautifully bronzed exterior, making it perfect for salads, pasta, or simply enjoyed on its own.

Course Breakfast, Grilling, Main Course

Cuisine American

Keyword Hot Smoked Salmon Recipe

Prep Time 4 10

Cook Time 3

Servings lb.

Calories 293kcal

Author Bon Appeteach

Equipment

Meat Thermometer

Ingredients

1 Whole Salmon Fillet use the highest quality salmon you can find

Dry Brine:

1/3 cup Kosher Salt
1 cup Brown Sugar
1 tsp Garlic Powder
1 tsp Black Pepper
1 tsp Smoky Paprika
1 Lemon Zested

Optional

1/3 cup Maple Syrup or honey for glazing

Instructions

(Day 1) Dry Brining:

Remove the salmon fillet from the packaging and pat it dry with paper towels.
Line a baking sheet with plastic wrap and set it aside.
In a small mixing bowl, combine the salt, brown sugar, spices, and lemon zest from 1 lemon. Mix well.
Place about 1/3 of the salt/sugar mixture over the plastic wrap (in the shape/ size of your salmon fillet).
Place the salmon filet over this dry rub, skin side down and the cover the top in the remaining dry rub mixture.
Then wrap it very tightly in the plastic wrap and place it in the fridge for 4 hours or overnight (I prefer the 4 hours so I can dry it out to form the pellicle and it also doesn't get quite as salty. See the notes below or in the article to get more information).

Forming The Pellicle

After the dry brine process, remove the salmon from the plastic wrap and rinse it well. If you brined for an extended period of time (over 4 hours) considered soaking it for 20-30 minutes in some cold water and changing it 1-2 times to reduce saltiness.
Pat the salmon dry and place it on a wire rack over a baking sheet. Place it back into the fridge uncovered for 4 hours or overnight (preferred) to develop the tacky outside skin (called the pellicle). This is crucial for smoking!

Smoking Instructions:

Preheat a smoker to 150-170 F. (any smoker works but I do prefer a pellet smoker for this because it's very easy to maintain these super low temperatures for this recipe). Use a fruit wood like apple. You can also add a foil pan filled with ice to the smoker when adding the fish to keep temperatures low.
Remove the salmon from the fridge and opt to lightly oil the skin side. Place the salmon onto the grill grates and smoke for an hour.
After an hour, you can add a light layer of maple syrup or honey over the top to create a nice glaze. Continue smoking until the salmon hits an internal temperature of 140-145F. This can take an additional 2 hours or so.
Once fully cooked, remove the salmon to cool from the smoker.
Serve and enjoy as desired or store in tightly wrapped plastic or vacuum seal to preserve it for up to 3 weeks and keep refrigerated.

Notes

Expert Tips:

If dry brining for over 4 hours, soak your salmon in a pan of water for 30 minutes, changing it 1-2 times to reduce the saltiness of the salmon.
Always pat your salmon dry with paper towels before applying your dry brine or dry rub. This ensures the surface of the salmon interacts well with the seasonings.
Hot smoking salmon on hot coals or an outdoor smoker? Keep a tray of cold water below the grill grates. It keeps the smoker at a lower temperature and adds moisture.

Nutrition