Hot Smoked Salmon
A quick, impressive smoke you can do in an afternoon.
Prep 240 min · Cook 1h 30m · Serves 4
What you need
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Ingredients
- 2 lb salmon fillet, skin on
- 1/4 cup brown sugar
- 1/4 cup kosher salt
- 1 tbsp black pepper
- Maple syrup for glaze (optional)
Steps
- Mix sugar and salt; coat the salmon and refrigerate (brine) 3–4 hours.
- Rinse, pat dry, and let it sit uncovered 1 hour to form a tacky pellicle.
- Smoke at 200°F with alder or fruit wood.
- Brush with maple syrup in the last 20 minutes if you like a glaze.
- Pull at 140–145°F internal, when it flakes. About 1–1.5 hours.
The pellicle matters
Letting the brined salmon air-dry forms a tacky surface (the pellicle) that smoke clings to — skip it and the smoke flavor won't stick as well.
FAQ
What wood for salmon?
Mild woods — alder is traditional, and fruit woods like apple or cherry are great. Avoid heavy mesquite, which overpowers fish.
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