How to hot smoke salmon | Jess Pryles

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup is lower in calories, while honey is often less expensive.

salmon fillets

🥗Healthier: trout fillets

💰Cheaper: canned salmon

Trout is a healthier option with similar flavors, while canned salmon is budget-friendly.

Start with a piece of salmon, about 2 pounds.

Prepare the brine: mix together 1/2 cup kosher salt, 1 cup brown sugar, 1/4 cup soy sauce, 2 tablespoons Worcestershire sauce, 1/2 cup water, and 1/2 cup gin.

Place the salmon in a Ziploc bag with the brine and massage it gently.

Refrigerate the salmon in the brine for 2 hours.

After 2 hours, remove the salmon from the brine and pat it dry with a paper towel.

Place the salmon on a tray or rack for easy removal.

Preheat the smoker to 200°F (93°C).

Put the salmon in the smoker and smoke for about 1.5 to 2 hours.

After 1.5 hours, brush the salmon with good quality maple syrup for shine.

Continue smoking until the internal temperature reaches 140°F (60°C) or until the salmon flakes easily with a fork.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens