Smoked salmon is a deliciously rich and flavorful recipe that’s easy to make at home with the right technique. Whether you’re using a traditional wood chip smoker or a pellet smoker, this hot smoked salmon recipe delivers incredible results.
The key to great smoked salmon starts with a fresh, whole fish—something that’s plentiful in Michigan’s lakes and rivers. To enhance the flavor, this smoker recipe uses a smoked salmon brine.
The brine along with the perfect cooking process infuses the fish filets with a perfect balance of sweet, savory, and smoky notes.
Coated in a golden brown sugar glaze, the finished salmon develops a beautifully caramelized crust. Making it ideal for enjoying on its own or incorporating into a variety of dishes.
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Video of How to Make Hot Smoked Salmon
Captain Emil Dean
I remember salmon fishing with my Uncle Emil Dean when I was a kid on his fishing boat, the Mary E. My Uncle Emil owned a charter fishing boat and also a river boat which is how he made his living.
After we spent the day fishing my Aunt Toots would cook up some of the fish we caught so at an early age I was able to experience “lake to table” fish dinners!
This is one of the reasons why I love living in Michigan! Fresh fish anytime of the year. Check out this YouTube video of Captain Emil Dean fishing on the Manistee River.
What Smoker to Use?
There are so many great smokers on the market today! In my house, we have several that we use depending on what we’re smoking. Our Rec-Teq Pellet Smoker has become our new favorite!
We use it all the time. My extended family and I own several different sizes and styles and we love them all.
We have the medium sized Rec-Teq 410 Pellet Smoker. My brother, Joel, has the smaller Rec-Teq Bullseye Smoker and the extra large Rec-Teq 1250 Pellet Smoker.
My Preferred Smoker for Hot Smoking Salmon
In our house, we have many smokers to choose from. My preferred smoker of choice for making smoked salmon is a Brinkmann Smoke ‘N Grill.
This smoker uses wood chips instead of pellets. We will be using the hot smoking method. Smoke according to your smoker’s directions.
What Kind of Wood Chips Should Be Used?
There are many choices of wood chips flavors to choose from. The choice is personal preference and may need some trial and error to find the perfect fit.
Cherry, Apple, Mesquite, Hickory, Alder, and even Sugar Maple are a few options for your choice of wood chips to use. You will want to soak the wood chips in water overnight help bring out your flavor choice.
Smoked Salmon Brine
Make sure to leave the skin on the fish filets. Cut the filet up into large chunks like the picture.
Rinse fish chunks under water. In a clean bucket or container mix up a smoked salmon brine with a ratio of one cup iodized salt, one cup granulated sugar to one gallon of cold water. Place the fish chunks into the salt/sugar brine bucket and refrigerate overnight.
How to Make Smoked Salmon
The next day, take the fish chunks out of the salt/sugar brine and pat dry. Line your countertop with plastic wrap and place the wire racks on top.
Arrange the dried fish onto the smoker racks making sure there is space between the chunks and that the skin is facing down. Pat dry again with paper towel to remove any moisture.
Let the fish pieces sit for several hours to dry really good. This is called pellicle. Check out Wikipedia’s definition of pellicle.
A skin or coating of proteins will form on the surface of the fish meat, which allows the smoke to adhere better to the surface of the meat during the smoking process.
If using, place the wet wood chips into a mini loaf foil pan (or according to manufacture directions) and place in the bottom of the smoker.
Take brown sugar and spread a generous amount on top of each fish chunk. This is what makes the fish glaze over and a creates a nice golden brown outer layer.
Place racks into the smoker and smoke for several hours until fish is cooked.
How to Store Hot Smoker Fish
Smoked fish is best served the day it is made but also taste good for up to 7 days. Store leftover smoked salmon pieces in an airtight container in the refrigerator.
Can You Freeze Smoked Salmon?
Yes, you can freeze smoked salmon. I freeze leftover smoked salmon all the time. This hot smoke salmon recipe can be frozen in whole pieces or you can shred the fish. It’s best to place the fish into airtight bags or containers for freezing. Store in the freezer for up to 3 months.
What to Make with Smoked Fish
What can I make with my smoked fish? You can place whole pieces of the smoked salmon onto a smoked meats charcuterie board.
My family loves this smoked fish dip with some butter crackers. I also like using smoked fish dip to create an artistic smoked fish pizza. You can also try this salmon toast which is the best!!
Smoked Salmon Recipe
Get the full recipe and nutritional information below.
Smoked Salmon
Learn how to make hot smoked salmon with a rich, smoky flavor using a wood chip or pellet smoker. This recipe includes a flavorful smoked salmon brine and a golden sugary glaze for the perfect balance of sweetness and smokiness. Perfect for enjoying on its own or in a variety of dishes!
Ingredients
- Salmon, Whole (2 Fillets) 1 each
- Salt, Iodized 1 cup
- Sugar, granulated 1 cup
- Water, cold 1 gallon
- Sugar, Brown 2 pounds
Instructions
- Clean fish, leave skin on filet and cut fillets in chunks like picture.
- Rinse fillets in cold water.
- Make a salt/sugar brine in a clean food safe container using 1 cup of salt and 1 cup of sugar to 1 gallon of cold water ratio.
- Add cleaned fish chunks to the smoked salmon brine and refrigerate overnight or at least 8 hours.
- Soak wood chips in water overnight or at least 8 hours.
- When you are ready to smoke the fish, take fillets out of the salt/sugar brine and pat dry. Let air dry for at least 2 hours. A pellicle shiny skin will form to seal and create a sticky surface on the fish. This will help the smoke to adhere to the fish producing a better tasting piece of meat.
- Place fish chunks onto the smoker racks making sure to leave a space between each piece. Take brown sugar and put a generous amount onto the tops of each piece of fish.
- Drain water from wood chips and put chips into a small mini foil pan. Place pan in the bottom of the smoker or follow smoker instructions.
- You can also use a pellet smoker to smoke your fish.
- Put racks of fish into smoker and smoke about 2 hours or according to manufacture instruction.
- Test fillets for doneness.
- Store fresh smoked salmon in an airtight container/bag in the refrigerator for up to 2 weeks. Smoked fish can also be frozen for up to 3 months in a vacuum sealed bag or wrapped tightly in plastic wrap.
Notes
- Make Smoked Fish Dip with this recipe.
- Flake apart and remove any bones and make into smoked fish chowder, smoked fish casserole or use on a charcuterie board.
Nutrition Information
Yield
18Serving Size
1Amount Per Serving Calories 264Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 8mgSodium 6304mgCarbohydrates 62gFiber 0gSugar 61gProtein 3g
Note: For exact nutritional information, consult your dietitian. All nutritional information is simply a guideline.
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We love smoked fish also, and Wendy’s is some of the best! We first tried the smoked salmon dip in Alaska. We love ir!!☺
The next time Randy makes some Smoked Salmon I will make sure to get you some along with some Smoked Salmon dip!!
Nice job Sherrie and Randy
Thank you! I would love to do a post on Rick and his BBQ cooking skills!
This made me smile, because, talking about Emil and toots. My dad had a charter boat about 4 boats away from the Mary E. Its a special time that I always remember.
Thank you for sharing your memories!! I have a lot of fond memories exploring the boat yard as my parents would visit with Uncle Emil and Aunt Toots.