Hot Smoked Salmon is ready to eat and can be used in hot or cold dishes as an ingredient or simply eaten by itself. Salmon is surrounded by a sugar / salt mixture that cures the fish. It is then smoked. As a result of the smoking process, the Salmon’s protein becomes firm and meaty with a lingering smoky flavor.
This recipe has been tweaked to produce the best Smoked Salmon recipe there is. As a result, you too can learn how to Hot Smoke Salmon at home.
Curing vs Brining
Curing Fish or Meat
This process requires meat or fish to be packed in salt, or a salt / sugar mixture. Wrap meat or fish firmly in plastic wrap and refrigerate for 12-24 hours. Then remove the plastic wrap. Wash off the salt and dab any excess moisture with a paper towel. Then smoke the meat or fish in a smoker.
This recipe for Hot Smoked Salmon involves curing the fish overnight in the refrigerator and then smoking it the following day.
Brining Fish or Meat
Brining can be dry or wet:
Dry brining is a process that requires the addition of salt, to the top surface of the protein. This imparts flavor and tenderizes the meat too. The protein flesh absorbs the salt.
Wet brining is the addition of a salt and / or sugar solution to proteins. Wet brining is especially beneficial for moisture retention in meats such as pork and chicken. There’s more information on wet brining in this recipe for brine specifically made for chicken.
Hot Smoked vs Cold Smoked vs Smoked Salmon
Hot Smoked Salmon has been cured and smoked. It is smoked at a higher temperature than cold Smoked Salmon. This process fully ‘cooks’ the fish. The internal temperature goal is 145 degrees F. / 63 degrees C. The minimum temperature for Hot Smoked Salmon is 125 degrees F. / 52 degrees C. The Salmon has a smokier taste when compared with cold Smoked Salmon. It flakes easily and will come away in chunks with a fork.
Whereas, cold Smoked Salmon is also cured and smoked but the temperature at which it is smoked is lower, typically around 90 degrees F. / 32 degrees C. The result is a silky texture, less smoky fish and a more distinct fishy flavor. European countries and the east coast of the U.S. favor cold Smoked Salmon.
Store bought Smoked Salmon, has been prepared using the cold Smoked Salmon method. Sliced mechanically into thin pieces, then packaged with a ‘window’ (clear plastic cover to give the customer a visual of the contents) on its food packaging. Served cold with bagels, breads or salads.
Top Dozen Frequently Asked Questions About Smoking Salmon
This post answers many questions including how long it takes to Smoke Salmon at home. Read on to find out.
How to Hot Smoke Salmon without using a Smoker.
- How to Smoke Salmon on a gas grill?
Convert any gas grill into a smoker. A make shift smoker needs heat, wood chips, moisture and two thermometers (one to monitor the grill temperature, the other to test the internal temperature of the Salmon).
Fill a high quality foil container or similar container, with your choice of wood chips. Pour water over the wood chips, cover the container with heavy duty foil and poke the foil with about a dozen holes. Turn the burners up to high, place the foil container at the back of the grill, close the lid and allow the heat to warm up the foil container. Smoke will appear throughout the grill. Adjust the grill to the temperature you want (in this case the temperature is set for 160 degrees F. / 71 degrees C.) Use a grill temperature thermometer like this one to ensure the grill temperature is accurate. Place the food on the grates and start smoking. Most importantly, use a digital thermometer to inform you when the Salmon is ready.
- How to Smoke Salmon in the oven?
A smoker works best for this recipe, but fear not if you do not have one. Adjust this recipe to use your very own kitchen oven. Follow the instructions in this recipe for Double Smoked Ham to discover how to smoke food without an actual smoker!
What temperature should Hot Smoked Salmon reach when smoking?
- What is the Smoked Salmon internal temperature goal, to ensure it is safe to eat?
The best and safest internal temperature to aim for is 145 degrees F. / 63 degrees C.
- How long will it take to Smoke Salmon?
The thickness of the fish, along with the temperature of the smoker and the desired internal temperature of the finished Salmon will determine how long the smoking process will take. Keep reading to see how lowering the smoker temperature prolongs the smoking time for the Salmon.
- How long will it take to Smoke Salmon at 200 degrees F / 93 degrees C.?
It depends on the thickness of the Salmon. Hot Smoking Salmon at 200 degrees F / 93 degrees C will take about 2-3 hours. Use a digital thermometer to confirm the internal temperature of the fish for accuracy. The internal temperature should be 145 degrees F. / 63 degrees C.
- How long will it take to Smoke Salmon at 250 degrees F / 121 degrees C.?
Just like the question above, it all depends on the thickness of the Salmon. Hot Smoking Salmon at 250 degrees F / 121 degrees C will take a shorter length of time due to the increase in smoker temperature. I would estimate it would take about 1 hour for a thinner piece and possibly up to 3 hours for a thicker piece of Salmon. The internal temperature to reach is 145 degrees F. / 63 degrees C.
How is Hot Smoked Salmon eaten?
- Is Smoked Salmon eaten hot or cold?
Both temps work for Smoked Salmon. Because it can be eaten hot or cold, it is a versatile ingredient. Break up Smoked Salmon into bite size pieces and include them in your favorite pasta dishes, savory tarts and even omelettes. Serve them cold on crackers, in a salad, or use it as an ingredient for dip. I do not recommend Smoked Salmon to be refrigerator temperature. Instead, allow the fish to warm up to room temperature, this will allow its flavor to shine!
- Do you eat the skin on Smoked Salmon?
You can. With the scales removed during prep, the skin is edible and provides a good amount of heart healthy omega-3 fatty acids. Whether you want to eat the skin is entirely up to you!
- Does Smoked Salmon need to be refrigerated?
Yes, treat Smoked Salmon like any other cooked protein. You wouldn’t leave a piece of cooked chicken at room temperature for days on end, just like you shouldn’t leave Smoked Salmon sitting out. Refrigerate the entire piece of Smoked Salmon, or leftovers immediately. Store them in an airtight container. Consume within 3 days of smoking.
General Questions about Hot Smoked Salmon.
- Is Smoked Salmon actually smoked?
Yes, Cured Salmon undergoes smoking in a smoker.
- Is Lox just raw Smoked Salmon?
Lox is similar to regular Smoked Salmon (not Hot Smoked Salmon.) Lox is cured filet of Salmon belly. Curing time can be as few as 5 days or as much as several weeks. The curing process makes the Salmon flesh salty and changes the texture of the fish. The addition of fresh dill imparts flavor during curing. Slice Lox very thinly on a bias (diagonal) to produce a larger slice. Lox is enjoyed with cream cheese and a bagel in the States. In Europe, it is consumed with thin slices of rye or multi grain bread.
- Is Smoked Salmon fishy?
Smoking removes most of the fishiness in Salmon. The fishiness is mostly in the oil of the fish. Oils lost during smoking reduce the fishiness of the Salmon. Any remaining oils take on a smoky flavor.
Ingredients
- Salmon fillet: preferably wild caught and fresh.
- Sugar: brown.
- Salt: Kosher or sea salt is preferable.
- Pepper: freshly ground.
Instructions
Using a knife, scrap all loose scales from the skin. Wash the salmon and dab it dry with paper towel (kitchen roll.) Mix the salt, sugar and pepper together and apply half of the amount of this curing mixture to one side of the salmon.
With one side covered with the curing mixture, turn the Salmon over and repeat the process of applying the mixture on the other side.
Wrap the Salmon in plastic wrap and refrigerate for 12 – 24 hours to cure. Remove the Salmon from the refrigerator, remove the plastic wrap and rinse off the brine under cold running water. Dab dry with paper towel (kitchen roll).
Follow the manufacturer’s instructions for your individual smoker. Then place the Salmon, skin side down, into the smoker and smoke for approximately 6 hours or until the Salmon reaches an internal temperature of 145 degrees F. / 63 degrees C.
A Tip From Me
Lay the plastic wrap in a container and then apply the curing mixture. Any loose salt and sugar will fall into the plastic wrap. This approach will keep the kitchen a little less messy!
When making a dry brine or curing mixture, use kosher salt. The sharp crystals of kosher salt help to penetrate the flesh of the protein.
Got Questions?
I’ve got answers – hopefully?
Smoked Salmon has undergone processing. Smoking is a form of food processing. The application of low heat smokes the fish. This reduces the moisture content in the fish. It also extends the shelf life of the Salmon. Smoking also imparts flavor to the fish and changes its appearance.
Due to its high sodium content, it is not advisable to eat Hot Smoked Salmon more than 2 days a week.
A cold cream or dairy based sauce with fresh herbs is ideal. For instance, my preferred sauce to serve is Crème Fraîche Dressing made from crème fraîche, fresh herbs, garlic and a little squeeze of lemon juice.
Hot Smoked Salmon Made At Home
Equipment
Ingredients
- 12 oz fresh salmon filet
- 4 tbsp brown sugar
- 2 tbsp salt kosher is best.
- 1 tsp fresh ground pepper
Instructions
- Using a knife, scrap all loose scales from the skin. Wash the salmon and dab it dry with paper towel (kitchen roll.)
- Mix the salt, sugar and pepper together and apply half of the curing mixture to one side of the salmon.
- With one side covered with the curing mixture, turn the Salmon over and repeat the process of applying the mixture on the other side.
- Wrap the Salmon in plastic wrap and refrigerate for 12 – 24 hours to cure.
- Remove the Salmon from the refrigerator, remove the plastic wrap and rinse off the brine under cold running water. Dab dry with paper towel (kitchen roll).
- Follow the manufacturer's instructions for your individual smoker. Then place the Salmon, skin side down, into the smoker and smoke for approximately 6 hours or until the Salmon reaches an internal temperature of 145 degrees F. / 63 degrees C.
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