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.

Why This Recipe Works

1. Slow Smoking Over Low Heat: This method gently cooks the salmon while imparting a deep smoky flavor, ensuring that the fish remains moist and tender inside. While you are smoking with heat using this method, it is very very low heat. 
2. Brown Sugar in the Marinade: Brown sugar not only balances the saltiness but also creates a slightly caramelized exterior when smoked. 
3. Salt: It acts as a curing agent, helping to firm up the texture of the salmon and enhance its natural flavors. This is key to making smoked fish so don’t skip this! 
4. Spices and Flavorings: These add depth and complexity to the taste, elevating the natural flavors of the salmon. Don’t be afraid to experiment with fresh citrus peel and herbs for acidity and brightness too. 

Hot-Smoked vs. Cold-Smoked Salmon: What’s the Difference?

Salmon, whether it’s the rich sockeye salmon or the popular Atlantic salmon, can be prepared using a myriad of methods. Two of the most beloved types are hot-smoked and cold-smoked.

1. Hot-Smoked Salmon: This type of salmon is smoked at a higher temperature. The process is often shorter and results in a flakier texture. The salmon cooks thoroughly in the hot smoke, giving it a robust flavor.
2. Cold-Smoked Salmon: Cold smoking involves a long time and a low temperature. The salmon is cured first (often in a mix of kosher salt, sugar, and fresh herbs), then smoked at the lowest temp possible, typically below 90 degrees F. This gives it a silky texture and a delicate flavor.

Supplies Needed

• Baking Sheet
• Plastic Wrap
• Wire Rack
• Foil Pans & Ice 
• Small Bowl 
• Meat Thermometer 
• Basting Brush 

Ingredients:

Before we start, remember: wild-caught salmon, especially those from the Pacific Northwest or Alaskan, often yield the best results. But don’t fret if you can’t find wild salmon; a good quality fresh salmon fillet will do!

• Whole Salmon fillets
• Kosher salt
• Brown Sugar  
• Black pepper
• Garlic powder
• Smoky Paprika (I love the color this adds to the salmon) 
• Lemon zest
• Optional: fresh herbs like dill or rosemary
• Maple Syrup- For glazing during the smoking process 

Ready to Smoke Your Salmon? Here’s a Simple Smoked Salmon Recipe:

For Dry Brining:

I prefer to dry brine my salmon over wet brining (this is my personal preference). You can add water to this and allow it to wet brine if desired. 

1. Combine kosher salt, brown sugar black pepper, garlic powder, paprika, and lemon zest in a small bowl.
2. Cover a baking sheet in plastic wrap and add about 1/3 of the sugar and salt mixture onto the plastic wrap. 
3. Place your salmon fillets, skin side down, over the mixture you added. 
4. Sprinkle the remaining dry rub generously on top of the salmon so it is fully covered. 
5. Wrap the salmon in the plastic wrap and let it sit in the fridge for at least 4 hours or overnight. 

Chef’s Notes: If you leave this overnight, you will need to rinse (or even soak the salmon in water for a bit) after removing the dry brine. Otherwise, it can be too salty. 

Smoking the Salmon:

1. Remove the salmon from the fridge. Unwrap and rinse and remove the dry brine from the fish. You can also soak for a short period of time to remove excess salt if you brined for over 4 hours.
2. Place the salmon fillet on a wire rack over a baking sheet and place it back into the fridge, uncovered to develop the pellicle. The pellicle is key to getting a good smoke on your fish. This can take at least 4-5 hours but it’s best to let it sit overnight in the fridge. 
3. Preheat your smoker to 150-170 F. Any style smoker will work for this recipe, but I do find that pellet smokers are the easiest for keeping a very low temperature range. 
4. Add wood chips (like alder or apple) for good smoke flavor. If you’re using a pellet smoker or pellet grill, ensure you’ve got the smoke setting right
5. Remove the salmon from the fridge. Lightly grease the skin side with a little oil so it doesn’t stick.
6. Place the salmon, skin side down, on the smoker rack. Close the lid and let the smoking process begin! If you need to keep the grill cold, place a large foil pan filled with ice under the salmon fillet. 
7. For the best smoked salmon, maintain a consistent temperature. Use an instant-read thermometer to monitor the internal temperature of the salmon. Let it smoke for 45-60 minutes and you can opt to add a light coating of maple syrup glaze over the top. You can do this 1-2 times throughout the smoking process. 
8. Once the salmon reaches an internal temperature of 145 degrees F, it’s done! This usually takes about 2-3 hours.
9. Remove from the smoker and let it cool.

How To Serve Hot Smoked Salmon:

Hot smoked salmon is deliciously versatile and can be enjoyed in a myriad of dishes. Here are some delightful ways to eat hot smoked salmon:

1. Straight Up: Enjoy it right off the smoker with a squeeze of lemon or a dollop of dill sauce.
2. Salad: Flake the salmon and toss it into a salad with mixed greens, avocado, cherry tomatoes, cucumber, red onion, capers, and a light vinaigrette.
3. Pasta: Stir flaked salmon into a creamy pasta sauce, paired with fresh herbs and lemon zest for a refreshing twist.
4. Sandwich or Wrap: Layer smoked salmon with lettuce, tomato, cucumber, and a herbed cream cheese spread in between slices of multigrain bread or a tortilla wrap.
5. On Toast: Spread some avocado or cream cheese on toasted bread, top with slices of smoked salmon, and sprinkle with fresh dill and capers.
6. In Eggs: Incorporate chunks of hot smoked salmon into scrambled eggs, omelets, or frittatas. Add some fresh herbs and cheese for extra flavor.
7. Rice Bowl: Pair smoked salmon with steamed rice, pickled vegetables, and a drizzle of soy sauce or teriyaki for a savory bowl meal.

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.
• Can I try a different method like wet brine? Absolutely! Wet brine involves soaking the salmon in a solution of cold water, kosher salt, and some sweeteners. It takes a longer time than dry brining but imparts a distinct flavor.
• Store leftover salmon in tightly wrapped plastic wrap for up to one week or you can vacuum seal it for up to 3 weeks. 

More Recipes To Try: 

• Salmon Stir Fry Recipe
• Smoked Salmon Burgers
• Easy Salmon Cakes
• Air Fried Salmon
• Coconut Crusted Salmon with Chimichurri