Hot Smoked Salmon Recipe
Indulge in our Hot Smoked Salmon, expertly crafted to deliver a rich and smoky flavor that perfectly complements the tender, flaky texture of the fish. Each bite is infused with a blend of aromatic herbs and spices, creating a delightful balance that tantalizes the taste buds. Served with a zesty citrus drizzle and accompanied by a fresh side salad, this dish is a luxurious yet wholesome choice for any seafood lover.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
- 1
Prepare the Salmon
Rinse the salmon fillet under cold water and pat it dry with paper towels. Remove any pin bones using tweezers.
- 2
Make the Brine
In a bowl, mix together the brown sugar, kosher salt, black pepper, smoked paprika, lemon zest, and fresh dill.
- 3
Cure the Salmon
Rub the brine mixture evenly over the salmon, ensuring all surfaces are covered. Place the salmon in a dish, cover with plastic wrap, and refrigerate for at least 4 hours, or overnight for a stronger flavor.
- 4
Prepare the Smoker
Soak the wood chips in water for at least 30 minutes. Preheat your smoker to 200°F (93°C) and add the drained wood chips.
- 5
Smoke the Salmon
Remove the salmon from the refrigerator, rinse off the brine, and pat it dry. Place the salmon on the smoker rack skin-side down. Smoke the salmon for about 1.5 to 2 hours, or until it reaches an internal temperature of 145°F (63°C).
- 6
Cool and Serve
Once smoked, remove the salmon from the smoker and let it cool slightly. Slice and serve warm or refrigerate for later use.