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Hot-smoked salmon with a dark, peppery crust, made with this smoked salmon recipe for the smoker
Chef Emma

Hot-Smoked Salmon with Brown Sugar Cure

A side of salmon cured with brown sugar, salt and pepper, air-dried to form a pellicle, then smoked at 200 to 225°F until it reaches 145°F.
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Prep Time 15 minutes
Cook Time 2 hours
Curing and drying 5 hours 30 minutes
Total Time 7 hours 45 minutes
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 325
Ingredients Equipment Method Notes

Ingredients
  

Salmon
  • 2 lb skin-on salmon side 900 g, 1 to 1 1/4 inches thick
  • 2 tbsp maple syrup or honey optional, for brushing
Dry cure
  • 1/2 cup light brown sugar 100 g, packed
  • 1/4 cup Diamond Crystal kosher salt about 35 g (or 2 tbsp Morton kosher)
  • 1 tsp coarsely ground black pepper
  • 1 tsp garlic powder plus 1 tsp dried dill, optional

Equipment

  • Smoker or pellet grill
  • Probe thermometer
  • Wire rack and tray

Method
 

  1. Mix the cure ingredients.
  2. Remove pin bones, pack the cure over the flesh, cover and refrigerate 4 hours (up to 6 for thicker fish).
  3. Rinse off the cure, pat dry, and refrigerate uncovered on a rack 1 to 2 hours until tacky.
  4. Heat the smoker to 200 to 225°F (95 to 110°C) with alder, apple or cherry wood.
  5. Smoke skin side down 1 1/2 to 2 1/2 hours until 145°F (63°C) in the thickest part, brushing with maple syrup in the last 40 minutes if you like.
  6. Rest 10 minutes and serve warm or chilled.

Notes

Refrigerate within 2 hours and eat within 3 to 4 days; freeze up to 2 months. Don't store home-smoked fish at room temperature or vacuum-sealed long term. Calories are an estimate per serving from USDA FoodData Central values.