Hot Smoked Salmon with Sweet and Savory Rubs
Rich, flaky salmon transformed through hot smoking with two distinct flavor profiles. One piece gets a sweet brown sugar coating while the other features garlic and fresh dill for a savory finish. The lengthy brining and drying process creates the perfect pellicle for optimal smoke penetration. Ideal for entertaining, brunch spreads, or special dinners when you want restaurant-quality results at home.
Ingredients
Instructions
- 1
Combine water and kosher salt in large plastic container with lid
- 2
Add fish skin side up and brine in fridge
- 3
Remove from brine, rinse well with cold water and pat dry
- 4
Set drying rack on large baking sheet and place fish skin side down
- 5
Let fish dry in fridge to form pellicle
- 6
Preheat pellet grill to 180°F
- 7
Remove fish from fridge
- 8
Combine ingredients for sweet and savory rubs in separate bowls
- 9
Rub one piece with sweet rub and other with garlic dill rub
- 10
Place salmon on smoker skin side down and smoke until internal temperature reaches target
- 11
Optionally baste sweet rubbed piece with maple syrup or orange juice while smoking
Tips
Form a proper pellicle by drying the fish 8-12 hours - this tacky surface layer helps smoke adhere better and creates better texture
Start at 150°F and gradually increase to 180°F for more even cooking and better smoke penetration throughout the thick salmon
Use a reliable meat thermometer to check internal temperature - overcooked salmon becomes dry and loses its silky texture
Good to Know
Refrigerate up to 3 days wrapped tightly, or vacuum seal and freeze up to 3 months
Complete through pellicle formation step, then smoke day of serving for best texture
Serve warm from smoker or at room temperature, flake over salads or serve with cream cheese and bagels
Common Mistakes
Skip the pellicle formation to avoid poor smoke adhesion and uneven texture
Rush the brining time to avoid underseasoned, dry results
Cook above 145°F internal temperature to avoid dry, overcooked salmon
Substitutions
similar fat content works well
FAQ
Can I use a regular grill instead of a pellet smoker?
Yes, set up indirect heat and add wood chips for smoke. Maintain consistent low temperature using a two-zone setup.
What if I don't have time for the full pellicle formation?
Minimum 4 hours drying will work, but 8-12 hours creates better texture and smoke penetration.
How long will the smoked salmon keep?
Properly stored in refrigerator, it keeps 3-4 days. Vacuum seal and freeze for up to 3 months.