Joel’s Hot Smoked Salmon
As a kid, Grandpa Case’s hot smoked salmon was one of my favorite dishes, and as an adult, I love recreating it for my friends and family. Here’s how.
Joel’s Hot Smoked Salmon
Joel Widmer
This recipe comes to us from Joel Widmer, CEO of Fluxe Digital Marketing and friend of Montana Knife Company.
10
15–24 hours
5–8 hours
200
Seafood
Dinner
I’ve always loved cooking with fresh ingredients, especially fish. Growing up on the coast in a family of fishing enthusiasts, there was always a fresh catch on hand to transform into a delectable meal.
My late Grandpa Case loved to fish and often brought us some of his catch when he smoked it. His hot smoked salmon was one of my favorite dishes, and as an adult, I love recreating it for my friends and family.
Ingredients
blank
- 1 salmon filet (skin on)
- 4 cups brown sugar
- 5/8 cup kosher salt
- 1/3 cup black pepper
Directions
blank
Use your fish filet knife to slice the salmon into 1–2-inch-thick pieces against the grain. (Be sure to clean your knife properly when you’re finished.)
Choose a non-reactive container (plastic Tupperware or Ziploc bag) to store the salmon while brining it. Avoid metal or cast iron, as it can react with the salt.
blank
Mix the brown sugar, kosher salt, and black pepper to create the brine mixture.
In your chosen container, create layers by placing a layer of the brine mixture, followed by a layer of salmon. Repeat until all the salmon is coated thoroughly.
blank
Leave the salmon in the brine overnight in the refrigerator for 15–24 hours, but no more than 24 hours.
You’ll know it’s ready when you poke the salmon and feel it’s much firmer than when you first put it in.
blank
Remove the salmon from the brine and rinse it off in the sink. Pat the salmon dry.
Optional: Place the salmon on a wire rack and let it sit on the counter for 1–3 hours. This helps form a shiny pellicle on the skin, which traps moisture during the smoking process. The salmon is ready when it has a shiny, sticky coating.
blank
Set your smoker to 150–175 degrees and wait until it reaches a stable temperature.
Grease the rack with non-pressurized olive or avocado oil to prevent sticking.
Place the salmon on the top rack and smoke for 5–8 hours or until the internal temperature reaches 130–145 degrees.
Sample the hot smoked salmon as it cooks to achieve your desired doneness. The longer you smoke it, the more it will dry out and develop a jerky-like texture.
