smoked salmon with fork horizontal
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5 from 1 vote

Simple Hot Smoked Salmon

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Brine Time 1 hour
Total Time 2 hours 10 minutes
Servings 8
Author Justin McChesney-Wachs


  • 2-4 lb Salmon Filet , pin bones removed
  • 2 tablespoons Brown Sugar
  • 1 tablespoon Kosher Salt diamond brand preferred
  • 2 cups Alder or Applewood chips (soak in water for charcoal)


  • Create the dry brine by mixing the sugar and salt together in a small bowl.
  • Place the salmon filet skin side down on a wire rack on top of a rimmed baking sheet. Sprinkle the brine mixture over the entire filet to coat. Place in the refrigerator uncovered for 1 hour to 2 hours before smoking.
  • Set up your smoker for indirect cooking with a water bath and pre-heat according to the manufacturer's instructions to 225° F.
  • While the smoker heats up, dry off any excess moisture from the salmon with paper towels.
  • When smoker starts smoking and reaches 225° F, place the salmon skin-side down on a sheet of foil and transfer to the smoker.
  • The salmon is finished smoking when then internal temperature reaches 140° F. Begin checking for doneness after 30 minutes using a probe thermometer.
  • Remove from the smoker and rest for 5 minutes before serving, or cover and chill in the refrigerator for up to 1 week.