Hot Smoked Salmon
Flaky, moist salmon with a deep, smoky flavor from alder wood. This Pacific Northwest classic is brined in a sweet and salty mixture, then slowly smoked to perfection. It's fantastic on its own, in salads, or with crackers and cream cheese.
For 4 servings
6 steps. 150 minutes total.
- 1
Step 1
- a.Prepare the Brine
- b.In a large non-reactive container (glass, ceramic, or stainless steel) or a large zip-top bag, combine 950 ml of cold water, kosher salt, and brown sugar.
- c.Stir vigorously for 2-3 minutes until the salt and sugar are completely dissolved.
- 2
Step 2
- a.Brine the Salmon (4-6 hours)
- b.Submerge the salmon fillet in the brine, ensuring it is fully covered. If needed, place a small plate on top to keep it submerged.
- c.Cover the container and refrigerate for 4 to 6 hours. Use a shorter time (4 hours) for thinner fillets and a longer time (up to 6 hours) for very thick fillets.
- 3
Step 3
- a.Dry and Form the Pellicle (2-4 hours)
- b.Remove the salmon from the brine and briefly rinse it under cold running water to remove excess salt.
- c.Pat the fillet completely dry with paper towels. This is a critical step.
- d.Place the salmon, skin-side down, on a wire rack set over a baking sheet.
- e.Refrigerate, uncovered, for 2 to 4 hours. The surface of the fish will become dry and tacky to the touch. This sticky layer is called a pellicle and it helps the smoke adhere beautifully to the fish.
- 4
Step 4
- a.Prepare the Smoker (30 minutes)
- b.About 30 minutes before you plan to smoke, soak the alder wood chips in water.
- c.Preheat your smoker to 107°C (225°F).
- d.Drain the soaked wood chips and add them to your smoker's wood chip box or tray according to the manufacturer's instructions.
- 5
Step 5
- a.Smoke the Salmon (2-3 hours)
- b.Lightly season the top of the salmon with coarse black pepper and garlic powder.
- c.Place the salmon on the wire rack directly onto the smoker grate, skin-side down.
- d.Smoke for 2 to 3 hours, maintaining a consistent temperature. The salmon is done when the internal temperature of the thickest part reaches 63°C (145°F) on an instant-read thermometer.
- e.The fish should be opaque and flake easily with a fork.
- 6
Step 6
- a.Rest and Serve
- b.Carefully remove the salmon from the smoker and let it rest on a cutting board for 10-15 minutes. This allows the juices to redistribute, resulting in a moister fillet.
- c.Serve warm, at room temperature, or chilled. It can be flaked into salads, pasta, or served on crackers with cream cheese and capers.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Do not skip forming the pellicle. It's essential for a tacky surface that grabs the smoke flavor and creates a beautiful glaze.
- 2Alder wood provides the classic, mild smoky flavor for Pacific Northwest salmon. Cherry or apple wood are good alternatives for a slightly sweeter smoke.
- 3Always cook to temperature, not just time. An instant-read thermometer is the best tool to ensure your salmon is perfectly cooked and safe to eat.
- 4The white substance that can appear on the salmon during smoking is called albumin. It's a harmless protein, but proper brining and forming a good pellicle helps minimize it.
- 5Store leftover smoked salmon in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
- 6Ensure your brining container is non-reactive (glass, food-grade plastic, stainless steel). Aluminum or cast iron can react with the salt and affect the flavor.
Adapt it for your goals.
Maple Glaze
In the last 30 minutes of smoking, brush the salmon with a glaze made of 2 tablespoons maple syrup, 1 teaspoon Dijon mustard, and a pinch of black pepper.
Spiced BrineSpiced Brine
Add more flavor to the brine by including 2 bay leaves, 1 tablespoon of whole black peppercorns, and 4-5 crushed juniper berries.
Different WoodDifferent Wood
Experiment with different wood chips. Apple and cherry wood offer a mild, fruity smoke, while maple provides a slightly sweeter flavor. Avoid strong woods like mesquite or hickory, which can overpower the delicate salmon.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
Salmon is one of the best sources of long-chain omega-3 fatty acids, EPA and DHA, which are crucial for reducing inflammation, lowering blood pressure, and supporting overall heart and brain health.
Excellent Source of High-Quality Protein
A single serving provides a significant amount of high-quality protein, which is essential for muscle repair, bone health, and maintaining a healthy metabolism.
Packed with B Vitamins
Salmon is loaded with B vitamins (B1, B2, B3, B5, B6, B9, and B12), which work together to turn food into energy, create and repair DNA, and reduce chronic inflammation.
Good Source of Vitamin D
Salmon is one of the few natural food sources of Vitamin D, a vital nutrient for bone health, calcium absorption, and supporting a robust immune system.
Frequently asked questions
A 150g serving of this hot-smoked salmon contains approximately 310-330 calories. The exact amount can vary based on the fat content of the specific salmon fillet.