Hot-Smoked Brown Sugar Salmon
Mains · Serves 8 · Prep 20 min · Cook 2 hr · Total 2 hr 20 min
A quick brown sugar and salt cure firms the fish and seasons it all the way through, then low smoke cooks it until it flakes into big, glossy pieces. Serve it warm for dinner or chilled on crackers the next day.
Ingredients
- 1 skin-on salmon fillet (2 1/2 to 3 lb), pin bones removed
- 1/2 cup packed dark brown sugar
- 1/4 cup kosher salt
- 1 tsp black pepper
- 1/2 tsp red pepper flakes
- 1 lemon, zested, then sliced
- 2 tbsp maple syrup
- 2 tbsp fresh dill sprigs
Steps
- Mix the brown sugar, salt, pepper, red pepper flakes and lemon zest. Lay the salmon skin side down in a dish and pack the cure evenly over the flesh. Cover and refrigerate for 4 to 6 hours (thinner fillets need less time).
- Rinse the cure off under cold water and pat the fillet very dry. Set it skin side down on a rack and refrigerate, uncovered, for 1 hour, until the surface feels tacky. This helps the smoke stick.
- Heat the smoker to 180 to 200°F with alder, apple or cherry wood.
- Smoke the salmon skin side down for 1 hour. Brush it with maple syrup and keep smoking until the thickest part reads 145°F and flakes when pressed, 30 to 60 minutes more.
- Let the salmon cool for 10 minutes. Serve it warm with lemon slices and dill, or chill it and keep it covered in the refrigerator for up to 4 days.