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Hot Smoked Salmon

A simple, flavorful recipe for hot smoked salmon that uses a basic dry cure and low smoking temperature for tender, flaky results.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 4 hours
Servings: 4 servings
Course: Appetizer, Brunch, Main Course
Cuisine: American, Seafood
Calories: 220
Ingredients Method Notes

Ingredients
  

For the cure
  • 1 cup Brown sugar Light or dark — dark adds deeper molasses notes
  • 1 tablespoon Kosher salt Easy to work with; if using fine table salt, reduce amount by about 25%
  • 1 teaspoon Black pepper Freshly ground for the best aroma
Main ingredients
  • 1 pound Salmon fillets Skin trimmed as per the recipe; skin can be left on for stability
  • 1 cup Wood chips Hickory or applewood recommended; applewood is milder and slightly sweet

Method
 

Preparation
  1. Trim and dry the salmon. Remove any remaining skin if preferred. Pat the fillets completely dry with paper towels.
  2. Make the dry rub by combining salt, brown sugar, and freshly ground black pepper in a bowl. Mix until evenly distributed.
  3. Rub the mixture over both sides of each fillet, pressing lightly so it adheres. Cover and refrigerate to cure for 2–4 hours.
Cooking
  1. After curing, rinse each fillet under cold water to remove excess cure. Pat thoroughly dry.
  2. Preheat the smoker to 200°F (93°C) and prepare wood chips according to manufacturer's instructions.
  3. Load the salmon fillets directly onto the smoker racks, skin-side down if applicable. Add wood chips and close the smoker.
  4. Smoke the salmon for about 1–2 hours. Check internal temperature, targeting 145°F (63°C). The fish should be opaque and flake easily.
  5. Remove the salmon and let it cool slightly before serving or chilling for later use.

Notes

Smoked salmon is versatile; try it on bagels, in salads, on crostini, or in scrambled eggs. Refrigerate in an airtight container for 3–4 days or freeze up to 2 months. Cool quickly after smoking and refrigerate within two hours for food safety.