Hot Smoked Salmon
We like to go salmon fishing and love smoked salmon. We use our pellet smoker when we want the process to go quickly. It’s so much easier to use for a short period of time. If doing a long smoke, we use and recommend a traditional smoker. For this recipe we have used our pellet smoker with apple wood but any fruit wood works great.
Hot Smoked Salmon
This recipe is for a pellet smoker with apple wood (or other fruit wood).
Print Recipe
Ingredients
- 2 pounds salmon
- 1 quart water
- 1/4 cup salt
- 1/4 cup brown sugar
Instructions
- Add salmon, water and salt to a casserole dish. Brine in the refrigerator for 2 to 6 hours.
- Remove salmon from brine and rinse. Pull any bones out of the fillet. Place salmon skin side down on a paper bag, this is optional but it will allow the skin to easily peel off after cooking. If not ready to cook you can put back into the refrigerator uncovered for up to a day.
- Set smoker to 225 degrees, cook for 2 to 3 hours until white fat begins to appear and salmon feels firm. Sprinkle with a little brown sugar and continue cooking for another 15 to 30 minutes.