Hot-Smoked Salmon with Brown Sugar Cure
Flaky hot-smoked salmon: a quick brown sugar and salt dry cure, a tacky pellicle, then gentle smoke at 180–200°F to 145°F. Great hot or cold all week.
- Cook
- 2–3 hr (plus curing)
- Pit
- 180–200°F
- Done at
- 145°F
- Makes
- 6 servings
- Wood
- Alder, apple or cherry
- Cost
- $4.47 per serving
Hot-smoked salmon is fully cooked, flaky and deeply flavored, the kind you flake over salads, toast and pasta. It's different from cold-smoked lox, which is cured and never cooked.
A brown sugar and salt cure firms and seasons the fish, and a short air-dry forms a tacky skin called a pellicle that grabs smoke and keeps white proteins from beading on the surface.
Why this recipe works
- The dry cure seasons the fish evenly and firms the texture.
- The pellicle helps smoke stick and keeps the surface neat.
- Low heat cooks the fish gently so it stays moist.
What it costs
September 2026 prices- Atlantic salmon fillet, 2 lb at $11.47/lb$22.94
- Cure, maple syrup and garnish$2.00
- Fuel, about 2.5 hr at $0.75/hr$1.88
- Total for the batch$26.82
- Home-smoked, per serving$4.47
Estimates from U.S. average and major-retailer prices; yours will vary. How we calculate.
Recipe
Step by step
Cure
Mix the brown sugar, salt, pepper and zest. Lay the salmon skin side down in a dish and pack the cure over the flesh. Cover and refrigerate 3 hours for a thin fillet, up to 5 for a thick one.
Rinse and dry
Rinse off the cure under cold water and pat dry.
Form the pellicle
Set the fillet on a rack and refrigerate uncovered for 1–2 hours, until the surface feels tacky.
Smoke gently
Smoke skin side down at 180–200°F. After about an hour, brush on the maple syrup if using.
Cook to 145°F
Smoke until the thickest part reads 145°F and the flesh flakes, usually 1½–3 hours depending on thickness.
Serve
Serve warm, or chill and flake into salads, pasta, dips and scrambled eggs.
Pitmaster tips
Buy the whole side
A whole side of salmon usually costs less per pound than individual portions.
Keep it low
If white albumin beads on the surface, your smoker is running too hot.
Weekday lunches
Flake it over rice bowls or salads for a fast lunch that's cheaper than the deli version.
Refrigerate in an airtight container for up to 5 days, or freeze vacuum-sealed for 2 months.
USDA safe minimum internal temperatures: 165°F for poultry, 160°F for ground meat, and 145°F with a 3-minute rest for whole cuts of beef and pork and for fish. Use a thermometer, and refrigerate leftovers within 2 hours.
Hot-Smoked Salmon FAQ
What's the difference between hot-smoked and cold-smoked salmon?
Hot-smoked salmon is cooked to 145°F and flakes. Cold-smoked salmon (lox-style) is cured and smoked below about 90°F and stays silky and raw-textured. Cold smoking needs extra food-safety precautions.
What's the best wood for smoking salmon?
Alder is the traditional choice. Apple and cherry are also mild enough not to overpower the fish.
How long does smoked salmon last?
Home hot-smoked salmon keeps about 5 days refrigerated.
