Delicious hot smoked salmon recipe - step-by-step guide

Smoked salmon is a delicious and versatile dish that can be enjoyed in a variety of ways. Whether you're serving it as an appetizer, adding it to pasta or a salad, or using it in a dip or casserole, smoked salmon adds a unique and smoky flavor to any dish. In this article, we will provide you with a step-by-step guide on how to make the best hot smoked salmon using a Traeger or Green Mountain pellet smoker.

What is the perfect temperature for smoked salmon?

The perfect temperature for smoking salmon is between 150-180°F. It is important to keep the smoker temperature as low as possible to ensure that the salmon remains moist and does not overcook. The internal temperature of the salmon should reach 135-140°F for it to be fully cooked and flaky.

Ingredients for Hot Smoked Salmon

• 4 lb sockeye salmon (2 pieces, 2 lb each)
• For the brine:
• 1 quart cold water
• 1/3 cup kosher salt
• For the brown sugar rub:
• 2 tbsp brown sugar
• 1 tsp salt
• 1/4 tsp black pepper
• 1 tsp paprika
• For the garlic dill rub:
• 2 tbsp chopped fresh dill
• 1 tsp garlic powder
• 1/2 tsp salt
• 1 tbsp olive oil

Step-by-Step Guide to Make Hot Smoked Salmon

1. In a large plastic container with a lid, combine the water and salt to make the brine.
2. Add the salmon pieces to the brine, skin side up, and let them brine in the fridge for 4-8 hours.
3. Remove the salmon from the brine, rinse well with cold water, and pat dry.
4. Place the salmon on a drying rack over a large baking sheet and let it dry in the fridge for 8-12 hours to form a pellicle.
5. Preheat your pellet smoker to 180°F.
6. In two small bowls, combine the ingredients for the brown sugar rub and the garlic dill rub.
7. Rub one piece of salmon with the brown sugar rub and the other piece with the garlic dill rub.
8. Place the salmon on the smoker, skin side down, and smoke for 3-5 hours, or until the internal temperature reaches 135-140°F.
9. You can baste the salmon with maple syrup or orange juice every hour while smoking for added flavor.
10. Once the salmon is smoked to perfection, remove it from the smoker and serve.

What kind of wood is best when you smoke salmon?

You can use your favorite pellets, such as Traeger or Green Mountain grill wood pellets, for smoking salmon. Popular choices include oak, hickory, and maple.

Should you baste salmon while smoking?

While it is not necessary to baste the salmon while smoking, you can baste it with maple syrup or orange juice every hour for added flavor. However, if you prefer a less sweet flavor, you can omit the basting.

How long does smoked salmon last?

Smoked salmon can last between 10 and 14 days when tightly wrapped and stored in the refrigerator.

Smoking salmon is a delicious way to enjoy this versatile fish. By following this Traeger smoked salmon recipe, you can create a flavorful and moist dish that can be enjoyed on its own or added to various dishes. Remember to keep the smoker temperature low and cook the salmon until it reaches the recommended internal temperature. With a little patience and the right ingredients, you can create a mouthwatering hot smoked salmon that will impress your family and friends.

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