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.
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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.
Ingredients
- 1 side of salmon (2 1/2 to 3 pounds), skin on, pin bones removed
- 1/3 cup kosher salt
- 2/3 cup packed brown sugar
- 1 teaspoon black pepper
- 2 tablespoons maple syrup, for glazing
- Alder or apple wood
- Lemon wedges and fresh dill
Instructions
- Cure. Mix the salt, sugar and pepper and coat the flesh side. Refrigerate in a dish for 4 hours.
- Rinse and dry. Rinse off the cure, pat dry and refrigerate uncovered on a rack for 1 hour until the surface is tacky.
- 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 140°F.
- Serve. Serve warm or chilled with lemon and dill.
Tips
- Keep the smoker temperature low so white albumin does not seep out.
- Keeps 5 days 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.
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