Hot Smoked Salmon

Based on this recipe.

  • 1 tablespoon sugar
  • 1 tablespoon kosher salt (ideally use ½ kosher, ½ smoked salt)
  • 1-2 lbs Salmon, center/thick cut is best

  • Cedar plank(s) to put salmon on

  • Wood chunks (Alder or other mild wood - apple, cherry)
  • Leave-in thermometer

Combine sugar and salt in bowl. Set salmon on wire rack set in rimmed baking sheet and sprinkle flesh side evenly with sugar mixture. Refrigerate, uncovered, for 1 hour. With paper towels, brush any excess salt and sugar from salmon and blot dry. Return fish on wire rack to refrigerator, uncovered, while preparing grill.

Prepare a medium hot fire, leaving bottom vent open and place wood chunks on top of coals.

Place salmon on a cedar plank or heavy duty foil rectangle on the far side away from the fire.

Cover grill and cook until center of thickest part of fillet registers 125F degrees and is still translucent when cut into with paring knife, 30 to 40 minutes.

Bon Appetit suggests accompanying the fish with a sauce made by whisking together ½ medium shallot (finely chopped) 2 cups crème fraîche, 2 tablespoons chopped fresh tarragon, 1 teaspoon finely grated lemon zest, and salt to taste.

Smoked Salmon
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