🍖Smoker BBQ

Hot-Smoked Salmon

Name: Hot-Smoked Salmon
Yield: 1 serving
Ingredients: 2 salmon fillets, skin on (about 300 g); 2 tbsp brown sugar; 1 tbsp salt; 1 tbsp maple syrup or honey; ½ tsp black pepper; Alder or apple wood

Salmon cured briefly then hot-smoked to flaky, lacquered perfection — equally good warm or cold.

20 min

Prep

2 hr

Cook

Easy

Difficulty

Ingredients

Steps

Ingredients

Servings

2 salmon fillets, skin on (about 300 g)
2 tbsp brown sugar
1 tbsp salt
1 tbsp maple syrup or honey
½ tsp black pepper
Alder or apple wood

Method

1
Mix the sugar and salt and coat the salmon flesh. Cure in the fridge for 1–, then rinse and pat dry.
2
Leave the fillets uncovered in the fridge for to form a tacky 'pellicle' — this helps the smoke stick.
3
Smoke at 90°C (195°F) over alder, brushing with the maple syrup once or twice, until the salmon flakes and reaches 60°C (140°F) — about 1½–.
4
Cool slightly and serve warm, or chill for flaked salmon later.