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.
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
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.
WANT TO SAVE THIS RECIPE?
I’ll email it to you for later, and periodically send recipes and updates.
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.
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.
Recipe
Hot Smoked Salmon Fillet with a Brown Sugar Spice Rub
Recipe by:Ingredients
- 2 tablespoons brown sugar
- 1 tablespoon kosher salt non-iodized
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper adjust to taste
- 2-3 pound salmon skin on, pin bones removed
- 2 cups alder, applewood or cherry wood smoking chips or pellets
Instructions
- Mix the brown sugar, salt, and spices in a small bowl.2 tablespoons brown sugar, 1 tablespoon kosher salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon smoked paprika, ¼ teaspoon cayenne pepper
- Place a wire rack inside a baking sheet, then place the salmon on top of the rack, skin-side down. Spread the spice mixture evenly over the meat of the salmon. Transfer the salmon on the baking sheet to the refrigerator for at least one hour or overnight.2-3 pound salmon
- If you are using wood chips, soak them in water for at least 30 minutes. Prepare your smoker for indirect heat cooking by placing a water bath drip pan inside and adding smoker chips or pellets. Preheat the smoker to 225°F (107°C).2 cups alder, applewood or cherry wood smoking chips or pellets
- Remove the salmon from the refrigerator and pat the flesh with a paper towel to remove the excess moisture. Place the salmon skin-side down onto a large piece of heavy-duty aluminum foil, then place the salmon onto the smoker rack, or place the salmon directly on an oiled rack for a little more smoke flavor. Close the smoker lid.
- Cook the salmon to an internal temperature of 135°F (57°C). This will take 30 to 90 minutes, depending on the thickness of your salmon. Remove the salmon from the grill and let it rest for 5 minutes before serving (the internal temperature will continue to rise several degrees).
- Serve hot or cover the salmon with plastic wrap and transfer it to the refrigerator to chill if you would like to serve it cold.
Notes
- Increase the cayenne pepper to ½ teaspoon if you like more heat.
- Thinner fish will take less cooking time, whereas thick fish may require more time.
- Begin temping after 30 minutes.
WANT TO SAVE THIS RECIPE?
I’ll email it to you for later, and periodically send recipes and updates.
Nutrition
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Larry says
I've made this recipe many times for company, and people rave about it. Several friends ask me to make it if they're coming for dinner. Thanks.
Erin Gierhart says
Thank you, Larry! I love that it receives such accolades, and has become something your friends request!