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.

The Best Hot Smoked Salmon




– 4 lb sockeye salmon — 2 pieces, 2 lb each For the brine: – 1 quart cold water – 1/3 cup kosher salt For the brown sugar rub: – 2 tbsp brown sugar – 1 tsp salt – 1/4 tsp black pepper – 1 tsp paprika For the garlic dill rub: – 2 tbsp chopped fresh dill – 1 tsp garlic powder – 1/2 tsp salt – 1 tbsp olive oil

12 servings

4 hrs  15 mins

Step 1

In a large plastic container with a lid, combine the water and salt. Add fish skin side up. Brine for 4-8 hours in the fridge.

Step 2

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.

Step 3

Preheat your pellet grill. Set the temperature to 180 F. You can start smoking the fish at 150 F and gradually increase the temperature to 180 F.

Step 4

Remove fish from the fridge. In two small bowls, combine the ingredients for the sweet and savory rubs.

Step 5

Rub one piece with the sweet rub and the other with the garlic dill rub.

Step 6

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.