1-Diving into making hot smoked salmon feels like a fun adventure in your own backyard, and I’m here to walk you through it with simple, straightforward steps. The whole process takes about 12 to 15 hours, including brining, drying, and smoking, so plan ahead to fit it into your day. Start by selecting 2 to 3 pounds of large, skin-on salmon for the best texture and flavor wild-caught works wonders, but fillets or skinless will do in a pinch.

2-First, prepare the brine by mixing 4 cups of water with 1 cup brown sugar and 1/3 cup kosher salt in a large container. Fully submerge the salmon in this brine, cover it, and refrigerate for 4 to 8 hours to let the flavors seep in and keep the fish moist. Once that’s done, rinse the salmon under cold water, pat it dry, and place it skin side down on a wire rack over a baking sheet.

3-Forming the Pellicle Let the salmon dry in a cool, breezy spot for 2 hours or uncover it in the refrigerator for 8 to 12 hours; this step is crucial as it forms a pellicle that helps the smoke stick and enhances the overall taste. For the next part, whip up the rub by combining 1/4 cup brown sugar, 1 teaspoon kosher salt, 1 teaspoon paprika, and 1/4 teaspoon black pepper, then sprinkle it evenly over the salmon.

4-Smoking Time Heat your smoker to 180°F and add a water tray to maintain humidity, which keeps the fish from drying out. For more info on salmon nutrition, check out salmon benefits from reliable sources. Place the salmon skin side down on the grill and smoke it for 3 to 5 hours until it reaches an internal temperature of 135°F to 140°F use a meat thermometer to check for doneness. Baste it once every hour with 3/4 cup maple syrup for a sweet glaze that takes the flavor up a notch; if your smoker runs cool, start at 150°F and increase to 180°F after 2 hours to avoid any dryness.

5-Once finished, the salmon can be served right away or stored in an airtight container in the fridge.