Description
Hot Smoked Salmon is a flavorful dish made by brining and smoking fresh salmon.
Ingredients
Scale
- 1–2 tablespoons brown sugar
- 1 tablespoon kosher salt
- 1 teaspoon fresh dill, chopped
- 1 teaspoon garlic, minced or grated
- 1/8 teaspoon ground black pepper
- 1 ½ pounds fresh salmon
Instructions
- In a small bowl, mix the brown sugar, salt, dill, garlic, and black pepper.
- Place salmon skin-side down on a wire rack over a baking sheet. Rub the brine mixture evenly over the top of the salmon. Refrigerate uncovered for 1 hour.
- Preheat smoker to 225°F. Pat salmon dry (no need to rinse). Place salmon skin-side down on foil, then transfer to the smoker. Smoke for 40–60 minutes or until the thickest part reaches 130–135°F.
- Enjoy with smoked potatoes and green beans, or use leftovers to make smoked salmon dip.
Notes
- Cook Time: Varies with thickness, smoker hot spots, humidity, and outdoor temperature. Use a meat thermometer for best results.
- Brown sugar adds slight sweetness. Reduce or omit if desired.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 1 hour
- Cook Time: 40-60 minutes
- Category: Main Dish
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 169 kcal
- Sugar: 2 g
- Sodium: 1213 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.02 g
- Protein: 23 g
- Cholesterol: 62 mg
Keywords: Hot Smoked Salmon, Smoked Salmon, Salmon Recipe