This Hot Smoked Salmon recipe breaks all the rules, delivering incredibly flavorful, flaky fish in just a few hours. By skipping the traditional brine and drying steps, we've streamlined the process without sacrificing any of that smoky flavor you crave.

Smoked salmon flaked at the front, revealing its moist interior.

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I first tasted hot smoked salmon at a family dinner showcasing Alaskan cuisine. Despite not being a big fish eater, I loved the blend of smoke and salmon.

Traditionally, hot-smoking salmon involves a lengthy brining process followed by hours of drying and then smoking. While delicious, it can be time-consuming.

This recipe takes a different approach. We use a salt-based dry rub to lock in moisture and add flavor, then smoke the fish at a low temperature. The result is perfectly cooked salmon that's moist and flavorful without the long wait.

During the refrigeration step, a pellicle forms—a tacky surface layer that helps smoke adhere. The longer the salmon air-dries, the more pronounced this pellicle becomes.

While we keep this step brief to save time, even this short period allows some pellicle formation. Combined with our flavorful dry rub, this creates an exterior that interacts beautifully with the smoke, efficiently delivering that delicious smoky taste.

Smoked Salmon Ingredients

A raw salmon fillet on brown parchment paper surrounded with spices in individual bowls.

The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.

Salmon: For the best flavor and texture, opt for wild-caught salmon. You can use a whole side, or if you have a smaller smoker or simply prefer it, individual fillets can also be used. Wild salmon tends to have a richer taste and firmer texture, which holds up well to smoking.

Salt: Use non-iodized salt like Diamond Crystal or Morton's kosher salt, as iodine can make the fish taste metallic. If substituting table salt, use about half the amount called for in the recipe.

Brown Sugar: This adds a subtle sweetness and helps create a beautiful glaze on the salmon. Light or dark brown sugar works equally well, or you could use honey or pure maple syrup.

Spices: Combining black pepper, garlic powder, smoked paprika, and cayenne creates a balanced flavor profile. You can adjust the seasonings to your taste preference.

Wood Chips: Use mild-flavored wood chips to complement rather than overpower the salmon's natural taste. Alder, apple, or cherry wood chips are excellent choices, and maple is another good option. Avoid strong woods like mesquite or hickory, which can overwhelm the delicate salmon flavor.

How to Remove Pin Bones

Run your fingers down the center of the fillet to feel if your fish still has thin little bones called pin bones. If you feel them, follow these steps to remove them.

Place the salmon flesh side up on a clean work surface.
Run the blade of a knife gently against the surface of the salmon to pull the bones up from the meat.
Use fish bone pliers or needle nose pliers with a groove on them to carefully pull each pin bone out at a 45-degree angle towards the belly of the salmon.
Wipe your pliers with a damp towel before moving on to the next pin bone.

Count the pins to ensure you have removed all of them. A full salmon fillet will have 27-29 pins.

Pro Tip: Ask your butcher or fishmonger to remove the pin bones before you purchase the fillet. Then, you can skip this monotonous task!

How to Make Hot Smoked Salmon

Coat with Spices

Mix the spices in a small bowl, then rub them evenly over the flesh of the salmon fillet. You do not need to cover the skin side as it will not absorb flavor.
You can smoke the meat immediately, but for the best flavor, let it sit uncovered in the refrigerator for at least an hour or overnight.
Placing it on a wire rack inside a baking sheet will keep the fish from sitting in any moisture that develops.

Two images showing the spices in a glass bowl on the left, and then the spice rub on a piece of fish that is on brown parchment paper.

Smoke the Meat

If you are using wood chips, let them soak in a bowl of water for at least 30 minutes so they do not combust on the smoker.
Bring your smoker to 225°F (107°C). Cook with indirect heat by placing the wood chips in a water-filled drip pan on one side of the smoker with the charcoal on the other. The water pan is optional if you are using a pellet smoker.
Pat the salmon dry and place it directly on the smoker grates, or put it on a piece of aluminum foil for easier cleanup.
The salmon will smoke for 30-90 minutes, depending on the thickness of the meat.
Let it rest for 5-10 minutes before serving.

Sockeye and Coho are smaller fish that take less time to cook, whereas Chinook salmon takes longer. Start temping after 30 minutes of cooking.

A large, seasoned slab of salmon on aluminum foil, placed on a grill with grates visible.

Hot vs. Cold Smoked Salmon

Hot smoking uses a temperature of around 225°F (107°C). This results in flaky, fully cooked fish with a robust smoky flavor. It's ready to eat right away and has the texture of cooked salmon.

On the other hand, cold-smoked salmon is a cured meat in which the fish is smoked at much lower temperatures for 18-24 hours. This leaves the salmon with a silky texture that looks raw and a milder smoke flavor.

While both are delicious, hot smoked salmon is perfect for those who prefer a fully cooked fish with a smoky taste. You can eat it on its own as an entree, paired with crackers for a snack, or tossed in a chopped salad or pasta.

Expert Tips

Monitor the temperature of your smoker using a reliable thermometer. A consistent temperature will deliver the best results.
If you cook the salmon to the USDA recommended internal temperature of 145°F (63°C), it will be dry. I prefer to take it off the grill at 135°F (57°C). The temperature will continue to rise a little as it rests.
To add sweetness and enhance the fish's smokiness, baste it every 10-15 minutes with maple syrup, honey, or brown sugar simple syrup.
Smoke the salmon with the skin on to help retain moisture. The flesh will easily peel off after it is cooked.
Try to use salmon pieces of similar thickness even when cooking. If you use a whole side, consider folding the thinner tail end under for more uniform thickness.
Allow the smoked salmon to rest for 5-10 minutes after cooking to help the juices redistribute and ensure a moist final product.
If your meat is ready before the rest of your meal, wrap it in heavy-duty aluminum foil, then wrap it in a towel and place it in a cooler until you are ready to serve.
You can also transfer the fillet back to the refrigerator and serve it cold.

Storage Guidelines

Refrigeration: This salmon isn't cured but will still last up to 7 days in the refrigerator. Store it in an airtight container or wrapped tightly in plastic wrap to preserve moisture and flavor.

Freezing: Freezing is a great option for leftover salmon. Wrap individual portions tightly in plastic wrap, then place them in a freezer bag. Squeeze out as much air as possible before sealing and store in the freezer for up to 3 months.

Thawing: When ready to eat, thaw the salmon overnight in the refrigerator. Place the sealed package in cold water for quicker thawing, changing the water every 30 minutes until thawed.

Serving after storage: Smoked salmon is delicious straight from the fridge. If you prefer it warm, drizzle it with olive oil and wrap it with aluminum foil. Then gently heat it in a low oven (about 275°F) until warm. Be careful not to overheat, as this can dry out your fish.

Cooked salmon fillet, on a white plate with a fork flaking off pieces of the fish.

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