Hot Smoked Salmon Recipes

What is HOT SMOKED, Salmon?

There are two main methods to smoke salmon: hot and cold. Both ways are used to preserve salmon and to give it a delicious smokey flavor.

Hot smoking is a signature of the Pacific Northwest. It involves thoroughly cooking salmon at temperatures between 120 and 180 F for a time when it is flaky and cooked to perfection.

Cold smoked salmon’s soft and translucent texture is a popular choice in grocery stores.

The meat is then cured in Salt for 24 to 48 hours and smoked at a lower temperature (usually 80 F) for 6 to 12 hours.

It’s best to use cold smoked salmon in cold dishes and not to cook it further.

This is because smoking occurs at a higher temperature, which is why the name “smoking” is so important.

Today’s recipe is for hot smoked salmon, which I made using my Green Mountain Pellet Smoker.

What ingredients are required to make hot smoked salmon?

  • Salmon
  • Brie is a mixture of Salt and water. It also contains seasonings like brown sugar, citrus zest, and garlic.
  • Rub – I combined brown sugar, paprika, Salt, and pepper to rub salmon. Garnish with garlic, Salt, pepper, and olive oil.


Smoked salmon was easy to make on my Green Mountain Grill. It was fun and straightforward.

After bringing, cooking, and rubbing the salmon, I placed it on the grill and put the thermometer in. Smoking it for about 4-5 hours until it reached 180 F was the ideal temperature.

How do I make SMOKED Salmon?

There are many ways to cook, and each person prefers the most effective one.

Because I wanted to smoke salmon without sugar, I tried several different methods.

Most hot smoked salmon brine recipes require the addition of brown sugar, Salt, and water.

As a salmon preservative, brown sugar is used. The final result is not too sweet if brown sugar is used in the brine.

Because I made two types of salmon, and one I wanted to be sugar-free, I made my brine using only Salt and water.

I marinated the salmon in water with Salt for 8 hours in the refrigerator. It can be done in as little as four or as long as 12 hours.

Next, I rinsed it (rinse !!!)). It was then placed on a drying rack on top of a baking sheet. I dried it in the refrigerator for 12 hours to get the pellicle.

This step is optional but highly recommended.

After you cure the salmon (brine) and dry it, the shiny layer called pellicle forms.


Smoke salmon at temperatures between 150-180 F and until it reaches an internal temperature of 135-135 F.

The cooler the smoker’s temperature is, the better. This will ensure that the salmon stays moist and doesn’t dry out.

On the other hand, a lower smoking temperature will cook the fish for a longer time.


  1. Choose the fish you want and then purchase it. Sockeye salmon is my favorite, with the skin on. But Atlantic salmon, Coho, and Pink are great options! Remember that Sockeye salmon has a lower fat content than farmed Atlantic, so it can be a bit drier no matter how well you cook it.
  2. Put the fish in the refrigerator for between 4-8 hours.
  3. Rinse and dry.
  4. Allow it to dry in the fridge for 8-12 hours to make a pellicle.
  5. Season with Salt.
  6. Smoke.
  7. Serve.
  8. Keep any leftovers in the fridge. The Best Hot Smoked Salmon Recipe This is the Best Hot Smoked Salmon Recipe. It’s a brined, dry-rubbed, and then smoked sockeye salmon. It tastes incredible. A step-by-step guide and video on how to smoke salmon using an electric smoker.


    • 4 lb sockeye salmon — 2 pieces each, 2 lb

The brine

    • 1 quart of cold water
    • 1/3 cup kosher Salt

The brown sugar rub is here:

    • 2 tbsp brown Sugar
    • One teaspoon salt
    • 1/4 teaspoon black pepper
    • One teaspoon paprika

You can find the garlic dill rub here.

    • 2 Tbsp chopped fresh Dill
    • One teaspoon of garlic powder
    • 1/2 teaspoon salt
    • 1 tbsp olive oil


      1. Combine the Salt and water in a large container that has a lid. Add fish skin side up. Put the fish in the refrigerator for between 4-8 hours.
  1. Take the brine out and rinse with cold water. Dry off.
  2. Place the fish skin-side down on a large baking sheet.
      1. Let the fish dry in the refrigerator for 8-12 hours to form a pellicle.
      2. Preheat your pellet grill. The temperature should be set at 180 F. Smoke the fish from 150 F to 180 F.
      3. Take fish out of the refrigerator.
      4. Combine the ingredients for the sweet-savory rubs in two small bowls.
      5. Use the sweet rub to rub one side of the meat and the garlic dill rub to the other.
  3. Place the salmon skin-side down on the smoker and smoke for about 3-5 hours until the internal temperature reaches 135-140 F.
      1. While the fish is still smoking, you can brush it with maple syrup or orange cider.


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