Hot Smoke Salmon Recipe

White plate filled with smoked salmon topped with rosemary.

5 from 3 votes

Easy step-by-step instructions on how to make the best smoked salmon! It starts with brining and is then smoked to perfection. Each bite of this flaky salmon is full of rich and smoky flavors that are simply irresistible!

Cook Time1 30

Brine and Rest Time6

Total Time7 30

Course: dinner

Cuisine: seafood

Servings: people

Calories: 227kcal

Author: Amanda Mason

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

- 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. 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.

- 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.

Nutrition