Delicious hot smoked salmon recipe: easy and flavorful

Salmon is a versatile and delicious fish that can be prepared in various ways. One popular method is hot smoking, which imparts a rich smoky flavor while fully cooking the fish. In this article, we will explore the process of hot smoking salmon and provide you with a mouthwatering recipe that you can prepare using a smoker.

Table of Contents

How is Hot Smoked Salmon Cooked?

Hot smoked salmon is prepared differently from the cold smoked variety that you often find in vacuum-sealed packs at the grocery store. While cold smoked salmon is dry-cured in salt for several days and smoked at temperatures below 80°F, hot smoked salmon undergoes a wet brine process and is smoked at temperatures above 120°F.

The wet brine consists of a mixture of salty water that helps to enhance the flavor and texture of the fish. The hot smoking process fully cooks the salmon, resulting in a tender and flaky texture with a delicious smoky taste. This makes hot smoked salmon perfect for a variety of dishes, including creamy salads and dips.

A Simple and Delicious Hot Smoked Salmon Recipe for Smokers

Now that you know the basics of hot smoking salmon, let's dive into a recipe that you can easily prepare using a smoker. This recipe will yield a perfectly smoked salmon with a delightful combination of flavors.


  • 1 pound of fresh salmon fillets
  • 1/4 cup of kosher salt
  • 1/4 cup of brown sugar
  • 1 tablespoon of black pepper
  • 1 tablespoon of garlic powder
  • 1 tablespoon of paprika


  1. In a bowl, mix together the kosher salt, brown sugar, black pepper, garlic powder, and paprika to create a dry rub.
  2. Rub the dry mixture evenly over the salmon fillets, ensuring that all sides are coated.
  3. Place the salmon fillets in a resealable plastic bag and refrigerate for at least 2 hours to allow the flavors to develop.
  4. Prepare your smoker according to the manufacturer's instructions, maintaining a temperature of around 225°F.
  5. Remove the salmon fillets from the plastic bag and place them directly on the smoker grates.
  6. Close the smoker and let the salmon smoke for approximately 1 to 2 hours, or until the internal temperature reaches 145°F.
  7. Once cooked, remove the salmon from the smoker and allow it to rest for a few minutes before serving.

Now you have a perfectly hot smoked salmon that can be enjoyed as is or incorporated into various dishes. Its smoky flavor and tender texture make it an excellent addition to salads, pasta, sandwiches, or simply served with crackers.

Frequently Asked Questions

Q: Can I use frozen salmon for hot smoking?

A: Yes, you can use frozen salmon for hot smoking. However, make sure to thaw it completely before applying the dry rub and smoking it. This will ensure even cooking and better flavor absorption.

Q: Can I use different seasonings for the dry rub?

A: Absolutely! Feel free to experiment with different seasonings to create your own unique flavor profile. Some popular options include lemon pepper, Cajun seasoning, or dill.

Q: Can I hot smoke salmon on a grill instead of a smoker?

A: While a smoker is the preferred method for hot smoking salmon, you can also use a grill with indirect heat. Simply place the salmon on a foil-lined tray and cook it over low heat, adding wood chips for smoke flavor.

In Conclusion

Hot smoked salmon is a delicious and versatile dish that can be easily prepared using a smoker. Its tender texture and smoky flavor make it a favorite among seafood lovers. With the provided recipe and instructions, you can now confidently create your own hot smoked salmon at home and impress your family and friends with this flavorful delicacy.

If you want to know other articles similar to Delicious hot smoked salmon recipe: easy and flavorful you can visit the Recipes category.

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