Hot Smoked Salmon

5 from 1 vote

Learn to make Hot Smoked Salmon at home with a simple stovetop smoker. This recipe transforms wild salmon with a salt and sugar cure into a smoky delight perfect for any meal.

Prep Time10

Cook Time16

Cure Time3

Total Time3 26

Course: Main Course

Diet: Gluten Free

Servings:

Calories: 203kcal

Ingredients

1 lb wild-caught salmon fillet
2 tbsp Ouzo or similar anise flavored liqueur
2 tbsp coarse salt or kosher salt
2 tbsp light brown sugar
1 tsp black pepper fresh ground
2 tsp orange zest

Instructions

Place salmon skin-side down on a large sheet of plastic wrap in a container large enough hold the salmon. I used a round and deep baking dish; the salmon will ooze some liquid while curing, so make sure your receptacle has sides to contain this liquid.
Drizzle the salmon all over with the Ouzo, then mix salt, sugar, pepper, and orange zest and rub the mixture all over the salmon (or, rub the salmon first, then drizzle on the Ouzo).
Wrap the plastic around the salmon (wrap it tight to contain the liquid), then cover the salmon with something to weigh it down: a sheet pan or a dish of some sort; I used a pie dish. Place something heavy on top (I used 2 large cans of tomatoes).
Place salmon in the refrigerator for about 48 hours, then remove weights, unwrap and rinse very well.
Put the fillet on a rack atop a sheet pan in the refrigerator. Allow to air dry for about 24 hours, or until the surface is shiny and a little tacky.
Smoke the salmon in a stovetop or other hot smoker according to manufacturer's directions. I used a Cameron smoker with hickory chips and smoked my salmon for 16 minutes and an internal temperature of 135°F to 140°F. It was perfect.

Nutrition