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Hot Smoked Salmon

Hot Smoked Salmon

Silky, flaky salmon with a smoky aroma and caramelized glaze, hot-smoked to perfection. Ideal for salads, pasta, or as an elegant standalone dish.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course dinner
Cuisine Nordic-American
Servings 4 servings
Calories 220 kcal

Ingredients
  

Cure Mix:

  • ¼ cup kosher salt
  • ¼ cup brown sugar
  • 1 tbsp black peppercorns, crushed
  • 1 tsp lemon zest

Salmon:

  • 1 lb (450g) skin-on salmon fillet
  • 2 tbsp maple syrup or honey (glaze)

Smoking:

  • 2 cups wood chips (alder or applewood)
  • 1 tbsp vegetable oil (for grate)

Instructions
 

  • Cure: Mix salt, sugar, peppercorns, and zest. Coat salmon evenly. Refrigerate 4-12 hours.
    Rinse & Dry: Pat dry, air-dry 1 hour until tacky (pellicle forms).
    Smoke:
    Prep smoker/grill for indirect heat (225°F/110°C)
    Add wood chips. Oil grate, place salmon skin-down.
    Smoke 45-60 min until internal temp reaches 145°F (63°C).
    Glaze: Brush with syrup at last 10 minutes.

Notes

  • Shortcut: Use pre-cured salmon (reduce salt)
  • Storage: Keeps 5 days refrigerated
  • No smoker?: Use stovetop smoking pan or tea-smoking method
Keyword Hot Smoked Salmon