Joel’s Hot Smoked Salmon
As a kid, Grandpa Case’s hot smoked salmon was one of my favorite dishes, and as an adult, I love recreating it for my friends and family. Here’s how.
Joel’s Hot Smoked Salmon
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
Seafood
Servings
10
Prep Time
15–24 hours
Cook Time
5–8 hours
Calories
200
I’ve always loved cooking with fresh ingredients, especially fish. Growing up on the coast in a family of fishing enthusiasts, there was always a fresh catch on hand to transform into a delectable meal.
My late Grandpa Case loved to fish and often brought us some of his catch when he smoked it. His hot smoked salmon was one of my favorite dishes, and as an adult, I love recreating it for my friends and family.
Author:Joel Widmer
This recipe comes to us from Joel Widmer, CEO of Fluxe Digital Marketing and friend of Montana Knife Company.
Ingredients
- 1 salmon filet (skin on)
- 4 cups brown sugar
- 5/8 cup kosher salt
- 1/3 cup black pepper
To make this delicious hot smoked salmon, you’ll need:
Directions
Step 1: Prepare the Salmon
Use your fish filet knife to slice the salmon into 1–2-inch-thick pieces against the grain. (Be sure to clean your knife properly when you’re finished.)
Choose a non-reactive container (plastic Tupperware or Ziploc bag) to store the salmon while brining it. Avoid metal or cast iron, as it can react with the salt.
Step 2: Make the Brine
Mix the brown sugar, kosher salt, and black pepper to create the brine mixture.
In your chosen container, create layers by placing a layer of the brine mixture, followed by a layer of salmon. Repeat until all the salmon is coated thoroughly.
Step 3: Brine the Salmon
Leave the salmon in the brine overnight in the refrigerator for 15–24 hours, but no more than 24 hours.
You’ll know it’s ready when you poke the salmon and feel it’s much firmer than when you first put it in.
Step 4: Prep the Salmon for Smoking
Remove the salmon from the brine and rinse it off in the sink. Pat the salmon dry.
Optional: Place the salmon on a wire rack and let it sit on the counter for 1–3 hours. This helps form a shiny pellicle on the skin, which traps moisture during the smoking process. The salmon is ready when it has a shiny, sticky coating.
Step 5: Smoke the Salmon
Set your smoker to 150–175 degrees and wait until it reaches a stable temperature.
Grease the rack with non-pressurized olive or avocado oil to prevent sticking.
Place the salmon on the top rack and smoke for 5–8 hours or until the internal temperature reaches 130–145 degrees.
Sample the hot smoked salmon as it cooks to achieve your desired doneness. The longer you smoke it, the more it will dry out and develop a jerky-like texture.
Don’t be surprised if the hot smoked salmon doesn’t taste extremely smoky right away. The flavor develops and intensifies when you store it in vacuum-sealed or plastic bags after it cools. The next day, you’ll notice a much smokier taste.
Recipe Note
What to Do With Your Hot Smoked Salmon Leftovers
Have tons of hot smoked salmon left over but don’t want to eat the same meal for the fourth night in a row? These two recipes always go over well in my house:
Chaffle and Smoked Salmon Cream Cheese (Keto-Friendly)
Ingredients
2 oz. hot smoked salmonCream cheeseSalt and pepper1/2 cup shredded mozzarella1 eggOptional: 2 Tbsp. almond flourOptional: Diced green onions or cucumberOptional: 1–2 Tbsp. almond flour
Directions
Throw 3 Tbsp. cream cheese into the microwave for 10 seconds to soften it.Add the salmon and optional diced green onions or cucumber and mix.To make the Chaffle, combine half a cup of shredded mozzarella and 1 egg (and 2 Tbsp. of almond flour if you like thicker waffles).Once the waffles are finished, spread your salmon spread on the Chaffle and enjoy.
Hot Smoked Salmon Bagel Sandwich
Ingredients
2 oz. hot smoked salmon1 everything bagel2 eggsCream cheese, softenedSalt and pepperDill
Instructions
Lightly toast the bagel.Slowly scramble two eggs. Add a drizzle of heavy cream if you have it. Salt and pepper them.Once the bagel is toasted, spread cream cheese on both sides.Add smoked salmon to the bottom of the bagel.Pile scrambled eggs on top.Generously sprinkle dill on top of the eggs.Slap the top of the bagel on and enjoy!
