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Hot Smoked Salmon

Serves: 6
Hands On Time: 
Total Time: 


6 (8-ounce) portions skin-off salmon fillets
1 gallon water
1 cup kosher salt
1 cup granulated sugar
1 cup brown sugar
Lemon pepper seasoning (optional)
Wood chips (hickory, Applewood, Cherrywood, and pecan wood are all good), soaked in water


In a large pot, combine water, salt, and sugars. Stir vigorously until sugars have dissolved and salt is dispersed. Add the salmon and completely submerge, refrigerated, for up to 2 hours. If your pot will not fit in the refrigerator, add ice cubes to maintain a temperature of below 40 degrees.

Remove salmon from the brine and pat dry with paper towels. Transfer to a baking sheet lined with a wire rack and refrigerate uncovered overnight, approximately 12 hours.

Place the rack inside of an outdoor smoking rig.  Fill the box touching the heating element with soaked wood chips and light. Close the door and allow the salmon to smoke at 180 degrees for approximately one hour.

Remove from the smoker and season as desired with lemon pepper.

Cool at room temperature, then pack into vacuum-sealed bags.

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