The Best Hot Smoked Salmon Recipe - brined, then dry-rubbed and smoked sockeye salmon, that tastes amazing. Step by step guide and a video how to smoke salmon on an electric smoker.
4 hrs 15 mins
Remove from the brine, rinse well with cold water and pat dry.Set a drying rack on top of large baking sheet and place the fish, skin side down on it.Let the fish dry for 8-12 hours in the fridge to form a pellicle.
Place salmon on the smoker skin side down and smoke for 3-5 hours, until the internal temperature reaches 135 -140 F.You can baste the fish (the sweet rubbed piece)while it is smoking with maple syrup or orange juice.