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Hot Smoked Salmon

This recipe is for a pellet smoker with apple wood (or other fruit wood).

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.