Easy step-by-step instructions on how to make the best hot smoked salmon on any type of smoker! It starts with the most amazing citrus brine and is then smoked to perfection. Every bite is full of rich and smoky flavors that are simply irresistible!
Salmon is by far one of my most favorite foods. I love ordering it at restaurants and I love making it at home. While I enjoy making this grilled maple glazed salmon, this pan seared salmon, and this baked pistachio salmon, hot smoked salmon is in a league of its own. When smoked low and slow, it will turn out tender, moist, and flaky. And every single bite is incredibly delicious.
Not all smoked salmon is the same. If you've browsed the options at the grocery store, you might have noticed two distinct types: cold-smoked and hot-smoked salmon. This recipe is for hot-smoked salmon because it’s my favorite and it's so easy to make!
Unlike cold smoked salmon, which is cured and then smoked at a low temperature without actually cooking the fish, hot smoking salmon uses heat and smoke to fully cook the salmon fillet. It's also cooked at a higher temperature, usually between 150°F and 180°F, until it reaches an internal temperature between 140°F to 145°F. This process not only preserves the fish, but also infuses it with an irresistible smoky flavor that’s rich and hearty.
I use a citrus brine in this recipe that adds a sweet and citrus flavor. And just like this smoked pork loin, these smoked chicken thighs, this whole smoked chicken, and these smoked beef short ribs, it's the perfect dinner recipe! Try pairing this recipe with my Instant Pot rice, this healthy coleslaw, and these easy roasted green beans!
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Why This Recipe Works
- It can be made on any type of smoker.
- Quick and easy - it only takes about 1 to 2 hours to smoke depending on the size of the fish.
- Brining salmon in fresh squeezed orange juice removes any trace of "fishy flavor" so it tastes incredibly fresh and adds a subtle hint of both sweet and zesty flavor in every bite!
🛒 Ingredients You'll Need
For The Brine:
- Salmon - fresh is always best but if using frozen salmon, ensure it's completely thawed before placing it in the brine. Any type works with this recipe, but Atlantic and Sockeye work best.
- Water - used in the brine.
- Ice Cubes - aids in temperature control by getting the liquid brine to quickly become cold.
- Oranges - use fresh squeezed juice from oranges. It adds an acidic element to the brine and in the glaze.
- Brown Sugar - light or dark can be used. It adds a sweet element needed in the brine.
- Rosemary - fresh chopped herbs adds flavor to the brine and the glaze.
- Salt - used in the brine and is a curing element. Also used as a flavor enhancement and helps retain moisture. Use a coarse salt such as kosher or sea salt.
- Peppercorns - slightly crushed or whole works best. They add a slight earthy undertone and a hint of spice to the brine.
- Honey - a sweet element used to make the glaze.
- Balsamic Vinegar - a light acidic flavor enhancer that pairs well with the orange juice.
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Be sure to see the recipe card below for the full ingredients list & instructions!
📋 Variations
- Balsamic Vinegar - while regular works well, use a flavor infused version if you have one. Orange, raspberry, fig, and pomegranate flavor infused balsamic vinegars works really well to enhance the flavor when hot smoking salmon.
- Water Pan - depending on what type of smoker you use will determine if you need a water pan or not. I always add a small pan of water when making this particular smoker recipe to ensure it comes out super moist and flaky. It also helps manage the internal temperature of the smoker.
- Whole Salmon or Fillets - you can smoke a large whole salmon or cut them into smaller pieces. Either works well.
- Skin Off or On - If smoking salmon with the skin on, put it skin side down on the smoker racks. If the skin has already been removed, place the salmon on a piece of aluminum foil before placing it on the smoker.
🔪 Step-By-Step Recipe Instructions
Step 1: In a large deep dish, add the raw salmon, water, fresh squeezed orange juice, fresh springs of rosemary, salt, peppercorns, brown sugar, and 8-10 cubes of ice. Gently move the ingredients around until slightly combined. Cover with plastic wrap and place in the refrigerator for 2-4 hours.
Step 2: After brining, remove the salmon from the liquid and place it on a large flat surface. Discard the brine. Using paper towels, gently pat the surface of the fish to remove any surface moisture. At room temperature and uncovered, allow it to dry for 1-2 hours.
Step 3: Prepare the smoker accordingly and preheat to 180°F.
Step 4: In a small bowl, combine the honey, balsamic vinegar, fresh squeezed juice from an orange, chopped rosemary, salt, and black pepper. Mix well to combine. Divide ¼ cup of the glaze and put into a separate bowl. Set aside. This will be used for basting the fish after it has completed smoking.
Step 5: Using the remaining honey orange glaze, generously baste it onto the fish until covered.
Step 6: Place the salmon directly on the smoker grate, skin side down. Close the lid and smoke low and slow.
Step 7: After smoking for 30 minutes, take the same bowl of glaze used for the initial basting and apply another layer onto the salmon. The salmon is done when the internal temperature of the meat reaches 145°F. Remove the salmon from the smoker. Baste on the unused honey orange glaze and serve after a 3-5 minute rest.
🙋 Recipe FAQs
It's not required, but highly recommended. Brining salmon before smoking helps with moisture retention and can help with the formation of a pellicle, which is a light protective coating that helps smoke adhere better to the surface of the fish during the smoking process. It also helps with enhancing the flavor and texture.
After you remove it from the brine, pat the salmon dry with paper towels. Then, put it on a wire rack or a clean, dry surface. Let it dry for 1 to 2 hours.
For small or thin fillets (½ inch thick), it will take about 1.5 to 2 hours. For thicker fillets (1 inch or more), it will take about 2.5 to 4 hours.
Don't confuse pellicle with albumin. The white substance is called albumin. It's a protein that is naturally present in fish. When exposed to heat, particularly during the smoking process, it is forced out of the muscle fibers and becomes visible as a white substance.
It's normal to have a small amount surface; you just don't want too much to seep out. This can happen if the internal temperature of the smoker is too hot and the fish cooks too fast. It's not harmful at all, but excess albumin can result in your salmon being too dry.
To avoid this, start by smoking the fish at 150°F and then slowly increase the temperature to no higher than 180°F during the smoking process.
Expert Tips
- To expedite the drying process, position fans nearby to create airflow. This will help aid in faster evaporation.
- Use any mild flavor wood such as apple, cherry, oak, or pecan.
- With most smoker recipes, you'll keep the internal temperature of the smoker between 225°F and 250°F. Salmon needs to be smoked at a lower temperature to ensure it doesn't dry out. Keep the smoker temperature between 150°F and 180°F. Put the salmon on at 150°F and slowly increase the smoker temperature to 180°F until done.
- Always smoke to temperature, not time. When the internal temperature of the salmon reaches 145°F, it's done. You can also perform the fork test to see if it's done. To do this, locate the thickest section of the salmon fillet. Gently insert the fork into the salmon and give the fork a small twist. If the salmon flakes easily, it is done.
- Hot smoked salmon should rest for 3-5 minutes after smoking to help lock in the moisture and allow the flavors to finish infusing.
- Store any leftovers in the refrigerator in a container with a lid.
- For best results, reheat in the oven until warm.
🔥 More Smoker Recipes
If you tried this smoked salmon or any other recipes on my website, please let me know how it turned out in the comments below. I love hearing from you! And please leave a 🌟 rating while you're there!
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Hot Smoke Salmon Recipe
Equipment
- Any type of smoker
Ingredients
For The Brine
- 2-3 lbs salmon
- 6 cups water
- 8-10 ice cubes
- juice of 2 oranges
- 2 springs fresh rosemary
- 3 Tablespoons kosher salt
- 1 Tablespoon whole peppercorns
- ¼ cup light brown sugar
For The Glaze
- ¼ cup honey
- 2 Tablespoons orange juice, fresh squeezed
- 1 Tablespoon balsamic vinegar
- 2 springs fresh rosemary, chopped
- ⅛ teaspoon coarse salt
- ⅛ teaspoon coarse pepper
Instructions
For The Brine
- In a large deep dish, such as a 9x13 baking dish, add the raw salmon, 6 cups of water, juice of 2 oranges, 2 springs of rosemary, 3 Tablespoons kosher salt, 1 Tablespoon peppercorns, ¼ cup brown sugar, and 8-10 cubes of ice.
- Gently move the ingredients around until slightly combined. Cover with plastic wrap and place in the refrigerator for 2-4 hours to brine.
- After brining, remove the salmon from the liquid and place on a large flat surface. Discard the brine.
For The Salmon
- Using paper towels, gently pat the surface of the fish to remove any surface moisture.
- At room temperature and uncovered, allow it to dry for 1-2 hours. Set aside. Chef's Note: This allows a pellicle to form which is a thin and slightly tacky layer on the surface of the fish, which helps the smoke adhere and enhances the overall flavor.
- Prepare the smoker accordingly and preheat to 180°F.
- In a small bowl, combine ¼ cup honey, 1 Tablespoon of balsamic vinegar, 2 Tablespoons of fresh squeezed juice from an orange, 2 springs of chopped rosemary, ¼ teaspoon salt, and ¼ teaspoon black pepper. Mix well to combine.
- Divide ¼ cup of the mixture in a separate bowl and set aside. This will be used to baste the fish once it's one smoking.
- Using the remaining citrus glaze, generously baste it onto the fish until covered.
- Place the salmon directly on the smoker grate, skin side down. Close the lid and smoke low and slow.
- After smoking for 30 minutes, take the same bowl of glaze used for the initial basting and apply another layer onto the salmon.
- The salmon is done when the internal temperature of the meat reaches 145°F.
- Remove the salmon from the smoker. Baste on the unused honey orange glaze and serve after a 3-5 minute rest.
Notes
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- Use any mild flavor wood such as apple, cherry, oak, or pecan.
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- With most smoker recipes, you'll keep the internal temperature of the smoker between 225°F and 250°F. But when it comes to hot smoking salmon, it needs to be smoked at a lower temperature to ensure it doesn't dry out. Make sure you keep the smoker temperature between 160°F and 180°F.
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- Always smoke to temperature, not time. When the internal temperature of the salmon reaches 145°F, it's done. Or, use the fork test to ensure it's done.
-
- It should rest for 3-5 minutes after smoking to help lock in the moisture and allow the flavors to finish infusing.
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Amy Liu Dong
One of the easiest and tastier recipes that I made. My kids didn't love eating fish but when they tasted this they said, it's delicious!
Amanda Mason
So glad to hear they loved it!!!
Jamie
Wow! This Salmon dish is an instant favorite for me! It looks amazingly delicious and very enticing too! Loving this already! Thanks for sharing this with us!