Restaurants›Rodney's Oyster House Calgary›Hot Smoked Salmon Recipe

Hot Smoked Salmon Recipe

Name: Rodney's Oyster House Calgarys Hot Smoked Salmon Recipe
Cook time: 12 h
Total time: 12 h
Yield: 4 servings
Ingredients: 1 lb Salmon fillet; 1 cup Brown sugar; 1 cup Sea salt; 1 tbs Black pepper; 1 tbs Smoked paprika; 1 tbs Garlic powder; 0.5 cup Fresh dill (optional); 1 whole Lemon slices (for garnish); 2 cups Hickory or applewood chips

Inspired by Rodney's Oyster House Calgary

Time12h

Serves4

Indulge in our Hot Smoked Salmon, expertly crafted to deliver a rich, smoky flavor that dances on your palate. Each tender bite is infused with aromatic herbs and spices, offering a perfect balance of savory and subtle sweetness. Served alongside a refreshing dill crème fraîche and crisp seasonal greens, this dish is a delightful celebration of fresh, high-quality ingredients that will leave you craving more.

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Ingredients

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Method

Preparation

Cure the Salmon

In a bowl, mix the brown sugar, sea salt, black pepper, smoked paprika, and garlic powder. Place the salmon fillet in a shallow dish and coat it evenly with the mixture. Cover and refrigerate for 8-12 hours.

Rinse and Dry

After curing, remove the salmon from the refrigerator, rinse it under cold water to remove excess cure, and pat it dry with paper towels.

Smoking

Prepare the Smoker

Soak the wood chips in water for 30 minutes. Preheat your smoker to 225°F (107°C).

Smoke the Salmon

Place the soaked wood chips in the smoker and add the salmon skin-side down. Smoke for about 1.5 to 2 hours, or until the salmon reaches an internal temperature of 145°F (63°C).

Serving

Serve

Remove the salmon from the smoker and let it rest for a few minutes. Garnish with fresh dill and lemon slices before slicing and serving.