Hot smoked salmon is completely different from cold smoked (lox). Flaky, intensely smoky, and ready to eat straight from the smoker. A true delicacy.
30m
Prep Time
2h
Cook Time
2h 30m
Total Time
Ingredients
- 1kg salmon fillet (skin on)
- 100g brown sugar
- 50g kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- Zest of 1 lemon
- Fresh dill, chopped
Method
1
Mix sugar, salt, pepper, garlic, and lemon zest for the cure.
2
Place salmon skin-side down on a wire rack over a tray. Coat flesh with cure mixture.
3
Refrigerate uncovered for 4-8 hours (longer = firmer, saltier).
4
Rinse salmon thoroughly, pat dry, and return to rack.
5
Refrigerate uncovered for 2-4 hours until surface feels tacky (pellicle formed).
6
Set smoker to 80-90°C with alder or apple wood.
7
Smoke salmon until internal temp reaches 60°C (about 1.5-2 hours).
8
Brush with maple syrup in final 20 minutes for glazed finish.
9
Cool completely before serving. Garnish with fresh dill.
Pro Tips
- 💡The pellicle (tacky surface) is essential - smoke won't adhere without it
- 💡Alder is the traditional wood for salmon but apple and cherry work beautifully
- 💡Don't skip the cure - it firms the flesh and seasons perfectly
- 💡Hot smoked salmon keeps for a week refrigerated
#fish#salmon#impressive#make-ahead
