Hot Smoked Salmon Recipe

5 from 5 votes

This Hot Smoked Salmon is simple to make with just brown sugar, salt, and pepper. Achieve tender, flaky, and smoky salmon that’s perfect for weeknight dinners, brunch spreads, or holiday meals.

Prep Time4

Cook Time1 30

Total Time5 30

Course: Main Course

Cuisine: American

Servings: people

Calories: 156kcal

Author: Ned Adams

Equipment

10" cast iron skillet

Ingredients

1 salmon filet about 1 ½ pounds
⅓ cup brown sugar
½ teaspoon pepper
1 tablespoon kosher salt or 1 ½ teaspoons table or sea salt
Lemons for serving and garnish
Dill or tartar sauce for serving, optional

Get Recipe Ingredients

Instructions

Place your salmon on a large sheet of foil. In a small mixing bowl, mix together the brown sugar, pepper, and salt. Evenly Sprinkle the seasoning mixture over all sides of the salmon.
Wrap the salmon in the foil and refrigerate for 4-5 hours.
When ready to smoke, remove the salmon from the foil and place in a cast iron skillet.
Start your smoker on the smoke setting and cook for 30 minutes. Increase your smoker to 225 F and cook for an additional 45-60 minutes or until the internal temperature reaches 145 F.
Let the salmon rest for a few minutes before serving garnished with lemons and your desired garnishes.

Notes

Rub the cure evenly over the fillets to ensure consistent flavor throughout.
Use a thick cast-iron skillet or a salmon smoker grill for even heat distribution.
Monitor internal temperature—salmon is done at 145°F for moist, flaky results.
Let the salmon rest a few minutes after cooking to allow juices to redistribute.

Nutrition