Hot Smoked Salmon

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey adds sweetness with fewer calories.

salmon fillets

🥗Healthier: trout fillets

💰Cheaper: canned salmon

Canned salmon is more affordable and still nutritious.

Mix brown sugar, salt, black pepper, garlic powder, onion powder, and paprika in a bowl.

Rub the spice mixture evenly over the salmon fillets.

Cover the salmon with plastic wrap and refrigerate for 1-2 hours to cure.

Rinse the salmon under cold water to remove excess cure and pat dry with paper towels.

Soak wood chips in water for 30 minutes before smoking.

Prepare the smoker according to the manufacturer's instructions.

Preheat the smoker to 180-200°F (82-93°C).

Place the salmon fillets on the smoker rack, skin side down.

Add the soaked wood chips to the smoker box or directly on the heat source.

Smoke the salmon for 1-3 hours, depending on thickness, until it reaches an internal temperature of 145°F (63°C).

Remove the salmon from the smoker and let it rest for 10 minutes before serving.

Serve with lemon wedges and fresh dill.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens