Hot-Smoked Salmon

A side of salmon cured briefly in salt and brown sugar, then smoked over alder or apple wood until flaky, moist and lightly glazed. Serves 8.

Naturally gluten-freeDairy-freeKetoLow-carbHigh-protein

Contains: fish. Based on the ingredients as written; check package labels, which can change.

  • Prep 20 min
  • Cook 2 hr
  • Cure 4 hr
  • Dry 1 hr
  • Total 7 hr 20 min
  • Yield 8 servings
  • Level Project

Updated

Jump to: Ingredients | Instructions | Tips | Questions | Nutrition | Storage | Print recipe

Side of glazed hot-smoked salmon on a board, flaked in one spot, with lemon and dill

Hot-smoked salmon is cooked through in the smoker, flaky and moist, unlike the silky cold-smoked salmon sold sliced. A short dry cure of salt and brown sugar seasons it and firms the flesh.

Serve it warm as a main course or chilled, flaked onto crackers, salads and bagels.

Instructions

  1. Cure. Mix the salt, sugar and pepper and coat the flesh side. Refrigerate in a dish for 4 hours.
  2. Rinse and dry. Rinse off the cure, pat dry and refrigerate uncovered on a rack for 1 hour until the surface is tacky.
  3. Smoke. Smoke at 175 to 200°F for 1 1/2 to 2 hours, brushing with maple syrup in the last 30 minutes, until the thickest part reaches 145°F.
  4. Serve. Serve warm or chilled with lemon and dill.

Nutrition per serving (estimated)

340Calories
5 gCarbohydrates
0 gFiber
5 gNet carbs
31 gProtein
20 gFat

Estimated per serving, based on 8 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

KetoLow-carbHigh-proteinGluten-freeDairy-freeGrill and BBQ

Tips

  • Keep the smoker temperature low so white albumin does not seep out.
  • Keeps 5 days in the refrigerator.

Having trouble? See rubbery shrimp and sticking fish in our kitchen troubleshooting guide.

Printable: safe cooking temperatures chart (PDF).

Storage and leftovers

Make ahead Freezer-friendly

Keeps 5 days in the refrigerator, wrapped tightly. Freeze up to 2 months; thaw overnight in the refrigerator.

Questions about this recipe

What is the difference between hot-smoked and cold-smoked salmon?
Hot-smoked salmon is cooked and flaky; cold-smoked salmon is cured and smoked without cooking, so it stays silky.
What wood is best for salmon?
Alder is the Pacific Northwest classic; apple and cherry are milder.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: Pinot Noir or a dry rosé. Wine pairing guide

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