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.

Ingredients

Servings

For the salmon

For the smoking

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.

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Tips & Tricks

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

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.