Hot-Smoked Salmon
A dry-brined salmon fillet smoked until flaky and rich. Cooked to a safe temperature, not cold-smoked.
Serves 6
Prep 20 min
Cook 1 hr 30 min
Ingredients
- 2 lb salmon fillet, skin on
- 1/4 cup kosher salt
- 1/4 cup brown sugar
- 1 teaspoon black pepper
- 1 tablespoon maple syrup
- 1 lemon, cut in wedges, to serve
Steps
Step 1. Mix the salt, sugar, and pepper. Pack onto the flesh side of the salmon and refrigerate for 4 hours.
Step 2. Rinse well and pat dry. Let it air-dry uncovered in the fridge for 1 hour until a tacky skin forms.
Step 3. Heat the smoker to 180°F with alder or apple wood. Smoke the salmon for 60 to 90 minutes, brushing with maple syrup in the last 15 minutes, until the thickest part reaches 145°F and flakes easily.
Step 4. Cool, then serve warm or chilled with lemon. Keep refrigerated up to 5 days.
Where this recipe comes from
Yoribang smoking recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups for a smoker or a grill set up for indirect heat. Always cook by internal temperature, not time: smoking times vary with weather, cut, and smoker. Use a probe thermometer. Poultry should reach 165°F, pork and fish 145°F, and brisket, pork shoulder, and ribs are cooked far past that until tender.