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hot smoked salmon
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Hot Smoked Salmon

Wet brined and smoked, tender salmon fillets with a delicate flaky texture.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 3 hours
Brine and dry time 6 hours
Total Time 9 hours 10 minutes
Servings 4
Calories 179kcal
Author Breanna Stark

Ingredients

  • 2 lbs salmon filets skin on

Wet brine

  • 1 quart water
  • ½ cup kosher salt
  • ½ cup brown sugar

Seasoning

  • 1 tbsp brown sugar
  • ½ tbsp Kosher salt
  • ½ tbsp black pepper
  • ½ tbsp granulated garlic
  • ½ tbsp smoked paprika
  • ½ tbsp chili powder

Instructions

  • In a pot over medium heat, bring the quart of water to a soft boil.
  • Once the water is boiling, add the kosher salt and brown sugar. Simmer for 20 minutes, or until the salt and sugar are fully dissolved.
  • Transfer the brine to the fridge to cool for 30 minutes.
  • Place your salmon in a plastic or glass container with the skin facing upward. Pour the cooled brine mixture over the top of the salmon, cover, and put back in the fridge for at least 4 hours (8 hours is recommended).
  • After the salmon has brined for at least 4 hours, remove it from the brine and rinse it under cold water to remove any excess salt.
  • Lay the salmon on a wire rack or baking rack and let it sit at room temperature for 2 hours to dry out. You will notice a shiny, skin-like pellicle form on the outside of the salmon during the drying process.
  • Preheat your smoker to 175°F.
  • Combine all of the dry rub ingredients in a bowl, then season each salmon filet with the rub mixture.
  • Transfer the seasoned salmon filets back to the wire rack with the skin facing down.
  • Place your salmon on the smoker and let it smoke for 2 to 3 hours, or until the internal temperature reaches 150°F. Start checking the temperature of the salmon at the 2 hour mark.
  • Once the salmon reaches an internal temperature of 150°F, remove the rack from the smoker and let it cool at room temperature for 1 hour.
  • Store salmon in the fridge until ready to serve – up to 1 week.

Notes

What is a pellicle? A pellicle helps the smoke stick to the salmon during the cooking process.
What wood should I use to smoke with? We recommend using oak, pecan, or a fruit wood such as apple or cherry

Nutrition

Serving: 7oz | Calories: 179kcal | Carbohydrates: 13g | Protein: 18g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 50mg | Sodium: 6063mg | Potassium: 487mg | Fiber: 0.4g | Sugar: 12g | Vitamin A: 329IU | Vitamin C: 0.01mg | Calcium: 31mg | Iron: 1mg