Rich, flaky salmon smoked with alder wood
Hot Smoked Salmon
Hot Smoked Salmon
2h 30mMedium
Prep Time
30 min
Cook Time
2 hr
Total Time
2 hr 30 min
Servings
8
2 lbs smoked salmon
Difficulty
Medium
Cost
Premium
$$$
Hot Smoked Salmon
Rich, flaky salmon smoked with alder wood
Salmon fillets cured in a brown sugar brine and hot smoked until rich, flaky, and deeply flavored. Perfect for bagels, salads, or eating straight off the rack.
30m
Prep Time
120m
Cook Time
150m
Total Time
8
Servings
Medium
Difficulty
Premium $$$
Cost
Sarah Chen
(Updated )
Hot smoking cooks the salmon fully while infusing it with wood smoke, creating a completely different product from cold-smoked lox. The brown sugar cure adds sweetness that balances the smoke.
Ingredients
- 2 lb salmon fillet, skin on
- 1/4 cup kosher salt
- 1/2 cup brown sugar
- 1 tsp black pepper
- 1 tbsp soy sauce
- Alder or apple wood chips
PrecisionUtility
Test Kitchen Pick
Thermometer
Helpful Tool
Why a thermometer helps here
This is the kind of recipe where doneness changes the result fast. A quick thermometer helps you pull it at the right moment instead of guessing.
The easiest upgrade here is accuracy, not another pan.
- Makes doneness more repeatable
- Helps avoid dry or overcooked protein
If you cook meat or fish regularly, an instant-read thermometer gets used constantly.
Shop thermometer options for this recipeInstructions
- 1
Mix salt, brown sugar, and pepper. Coat salmon generously, cover, and cure in the fridge for 4-8 hours.
- 2
Rinse salmon under cold water and pat dry. Place on a wire rack and air-dry in the fridge for 2 hours until a tacky pellicle forms.
- 3
Set smoker to 150°F with alder wood. Place salmon skin-side down and smoke for 1 hour.
- 4
Increase temperature to 225°F and continue smoking until internal temp reaches 145°F, about 1 more hour.
- 5
Remove and cool to room temperature before serving or refrigerating.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Arrange on a platter for easy sharing at your next gathering
Pair with your favorite dipping sauce for extra flavor
Substitutions
Alder woodApple or cherry wood
Slightly sweeter smoke that still pairs well with fish
SalmonSteelhead trout
Very similar flavor and texture when smoked
DepthPantry
Test Kitchen Pick
Soy Sauce
Helpful Pantry Staple
Why the soy sauce matters
This is doing more than adding salt. The right soy sauce gives the recipe a rounder, more savory base than a thin generic bottle.
This pantry choice affects depth more than most seasonings here.
- Builds savory backbone quickly
- Useful across stir-fries, marinades, and dipping sauces
A better soy sauce is one of the easiest pantry upgrades for Asian cooking.
Shop soy sauce for this recipeTips & Storage
Pro Tips
The pellicle (tacky surface) is crucial—it helps the smoke adhere to the fish evenly.
If white albumin appears on the surface, your temperature was too high—try lower and slower.
Storage
Refrigerate wrapped tightly for up to 10 days. Freezes for 3 months.
Reheating
Best served cold or at room temperature. Can be gently warmed in a 250°F oven.
Nutrition Facts
Per serving (65mg) · 8 servings
Calories220
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein28g
Carbohydrates10g
Fat4g
Fiber480mg
Sugar0g
Sodium4g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is the pellicle?
- A thin, tacky layer of proteins that forms on the surface after air-drying, which helps smoke stick.
- Hot smoked vs cold smoked?
- Hot smoking cooks the fish at 150-225°F. Cold smoking keeps it below 90°F for a silky, raw texture.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →Some product links on this page may be affiliate links. As an Amazon Associate RecipePool earns from qualifying purchases.
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