Hot Smoked Salmon

Name: Hot Smoked Salmon
Prep time: 30 min
Cook time: 120 min
Total time: 180 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 1 kg salmon fillet (skin on, pin bones removed); 1/4 cup kosher salt; 1/4 cup brown sugar; 2 tbsp black pepper (freshly ground); 2 tbsp lemon zest (finely grated); 2 cups wood chips (apple or cherry, soaked in water)

180 min 4 servings Medium

All Recipes

Hot Smoked Salmon

Delicious hot smoked salmon, perfect for any occasion. Enjoy the rich, smoky flavour from the comfort of your home.

Prep

30 min

Cook

120 min

Total

180 min

Servings

Difficulty

Medium

Hot smoked salmon is a delightful delicacy that brings the rich, smoky flavours of the smokehouse to your kitchen. Unlike cold smoking, which cures the fish without cooking it, hot smoking cooks the salmon, resulting in a flaky texture and intense taste. This method is perfect for preserving the natural oils and flavours of the salmon while infusing it with aromatic smoke. Whether served as an appetizer, a main course, or in a salad, hot smoked salmon is versatile and packed with nutrients.

Instructions

Prepare the cure

In a small bowl, mix together the kosher salt, brown sugar, black pepper, and lemon zest.

Pro tip: Ensure the mixture is well combined for even seasoning.

Cure the salmon

Place the salmon fillet on a large tray. Cover it evenly with the cure mixture, pressing gently to adhere. Cover with plastic wrap and refrigerate for 8-12 hours.

Pro tip: For a more intense flavour, cure overnight.

Rinse and dry the salmon

Rinse the salmon under cold water to remove the cure mixture. Pat dry with paper towels and let it air dry on a rack in the fridge for 1 hour.

Pro tip: This forms a 'pellicle' which helps the smoke adhere better.

Prepare the smoker

Preheat your smoker to 120°F (49°C). Add the soaked wood chips to the smoker box.

Pro tip: Maintain a consistent temperature for even smoking.

Smoke the salmon

Place the salmon on the smoker rack, skin-side down. Smoke for approximately 2 hours, until the internal temperature reaches 145°F (63°C).

Pro tip: Use a meat thermometer to verify the temperature at the thickest part of the fillet.

Rest and serve

Remove the salmon from the smoker and let it rest for 30 minutes. Slice and serve.

Pro tip: Resting allows the juices to redistribute for better flavour.

💡

Tips & Tricks

Choose high-quality salmon for the best results.
Ensure your wood chips are soaked for at least 30 minutes before smoking.
Monitor the smoker temperature closely to maintain consistent heat.
Allow the salmon to rest before serving for optimal flavour.

Frequently Asked Questions

What kind of smoker do I need for hot smoked salmon?

You can use any smoker capable of maintaining a low temperature, such as an electric, gas, or charcoal smoker.

How long should I smoke salmon at 120°F?

Smoke the salmon for about 2 hours at 120°F (49°C) or until it reaches an internal temperature of 145°F (63°C).

What type of wood chips are best for smoking salmon?

Apple and cherry wood chips are ideal for smoking salmon, providing a sweet, mild flavour.

Can I freeze hot smoked salmon?

Yes, you can freeze hot smoked salmon. Store it in a vacuum-sealed bag or airtight container for up to three months.

How can I tell if the smoked salmon is done?

Check that the internal temperature reaches 145°F (63°C) and the flesh is firm and flakes easily.

Serving Suggestions

Serve your hot smoked salmon with a squeeze of lemon and a sprinkle of fresh dill for a refreshing touch. Pair it with crusty bread or a fresh salad to complete the meal. Store leftover smoked salmon in an airtight container in the refrigerator for up to three days. For longer storage, consider vacuum sealing and freezing the salmon for up to three months.

Nutrition per serving

350

Calories

35g

Protein

20g

Elevate your dinner with this pistachio crusted salmon, featuring a crunchy exterior and tender, flaky interior, topped with a zesty lemon herb sauce.

Medium40 min

See the recipe

Kitchen & BBQ gear

What we use for recipes like this

See the whole store

Pots & Pans · Dutch Ovens

Overmont Enameled Cast Iron Dutch Oven - 5.5QT Cookware with Cookbook Cotton Heat-resistant Caps - Heavy-Duty Enamel Pot with Lid for Braising Stews Roasting Bread Baking White

$90.32

BBQ & Outdoor Cooking · BBQ Thermometers

InkGrill Wireless Meat Thermometer with APP Control，4 Probes Meat Thermometer Digital, Unlimited Range WiFi & Bluetooth Meat Thermometerfor for Rotisserie，Grill，Oven，Smoker，BBQ, Air Fryer

$121.01

Pit Boss Grills

2-Pack Spice Shakers

$14.99

Affiliate links. Prices come from Amazon and are refreshed at least every 24 hours.