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Hot Smoked Salmon

Hot Smoked Salmon

Wet brined and smoked over charcoal, tender salmon fillets with a delicate flaky texture.
Course Main Course
Cuisine Australian
Prep Time 12 hours
Cook Time 3 hours
Total Time 15 hours
Servings 10
Calories 290kcal
Author Dean "Schuey" Schumann


  • 4.5 lbs salmon (cut in half)

Wet brine:

  • 1 cup apple juice
  • ¼ cup maple syrup
  • ¼ cup kosher salt
  • ¼ cup brown sugar
  • 1 tsp whole black peppercorns
  • Zest of 1 lemon
  • A few sprigs of fresh dill
  • 1 quart cold water


  • Check the salmon for pin bones, remove any if found. Cut the salmon in half.
  • Add all of the brine ingredients, except for the water, into a saucepan and heat stirring constantly until boiling.
  • Once boiled, remove from the heat and let cool completely. The sugars and salt should have dissolved.
  • Once cooled, add to a container along with the water.
  • Place the salmon, flesh side down, into the brine and put in the fridge overnight for 12 hours.
  • In the morning, remove the fillets from the brine and carefully rinse under cool running water.
  • Place skin side down on a cooling rack and pat the skin dry.
  • Place back in the fridge uncovered for 4 hours to allow a pellicle to form.
  • Get the smoker ready to smoke at 225°F.
  • Remove the salmon from the fridge and place into the smoker, adding an internal temp probe to each piece of salmon and set them to 145°F.
  • Once the salmon reaches 145°F internal temp, remove from the heat and you can enjoy it straight away.

To serve:

  • On a fresh bread roll or bagel with cream cheese and capers.
  • In a pasta.
  • In a salad.
  • On its own.



Serving: 7oz | Sodium: 90mg | Calcium: 24mg | Vitamin A: 82IU | Potassium: 1000mg | Cholesterol: 112mg | Calories: 290kcal | Saturated Fat: 2g | Fat: 13g | Protein: 40g | Iron: 2mg