This hot smoked salmon fillet is a treat for your taste buds! It’s coated with a sweet and spicy brown sugar rub that gives it a wonderful flavor. Perfect for a cozy dinner!
I love making this salmon because it fills the house with a delicious smell. It’s great on its own or served on a salad. You’ll find it hard to resist a second helping! 😋
Key Ingredients & Substitutions
Salmon Fillet: Fresh, skin-on salmon is best for this recipe. If you can’t find fresh, opt for frozen fillets that are thawed. Wild-caught salmon has wonderful flavor, but farmed salmon works too if it’s what’s available.
Brown Sugar: This gives a lovely sweetness and caramelization. If you’re looking for a lower sugar option, coconut sugar or maple sugar are great substitutes. They will add a different flavor profile but still work well!
Smoked Paprika: This is key for that smoky flavor in the rub. If you don’t have it, regular paprika with a hint of liquid smoke can do the trick. Adjust to your taste; just a little bit adds great depth.
Cayenne Pepper: This adds a bit of heat. For a milder version, you can skip it or use sweet paprika instead. For more spice, try using crushed red pepper flakes or a dash of hot sauce in the rub.
What’s the Best Way to Smoke Salmon?
Smoking salmon may seem tricky, but keep it simple! Here are some tips:
- Ensure your smoker is preheated well before putting in the salmon. This helps with the smoking process.
- Use skin-on fillets as the skin protects the fish from drying out while enhancing flavor.
- Monitor the internal temperature of the salmon with a meat thermometer. It should reach 145°F (63°C) to ensure it’s fully cooked.
- Let the salmon rest after smoking. This allows the juices to redistribute, keeping the fish moist.
- Experiment with wood chips! Alder and applewood provide a nice, sweet smoke, but feel free to try others such as cherry or hickory for different flavors.
With these tips, you’ll be on your way to making delicious hot smoked salmon that impresses everyone!
How to Make Hot Smoked Salmon Fillet with a Brown Sugar Spice Rub
Ingredients You’ll Need:
- 1 large salmon fillet (about 2 pounds), skin on
- 1/4 cup brown sugar, packed
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 tablespoon sea salt or kosher salt
- Optional: wood chips for smoking (e.g., alder or applewood)
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time (including mixing the rub and applying it to the salmon), and you’ll need an additional 1.5 to 2 hours for smoking. Including the resting time after smoking, the total time is approximately 2.5 to 3 hours. The good news is that the actual hands-on work is minimal, and the result is totally worth it!
Step-by-Step Instructions:
1. Prepare the Rub:
Start by mixing your spices! In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, ground black pepper, cayenne pepper, and salt. Stir them together until all the spices are evenly blended.
2. Prep the Salmon:
Next, rinse the salmon fillet under cold water. Then, carefully pat it dry using paper towels. Make sure that the skin is intact, as it will help keep the fish moist while cooking.
3. Apply the Rub:
Now it’s time for some flavor! Generously coat the flesh side of the salmon fillet with the brown sugar spice rub. Press the rub down gently to ensure it sticks well. Remember not to rub it on the skin side—it’s all about keeping the skin crispy while the flesh cooks.
4. Let It Rest:
Place the salmon on a tray lined with parchment paper. Put it in the refrigerator uncovered for at least 30 minutes and up to 2 hours. This allows the flavors to soak in and helps draw out some excess moisture, ensuring a better smoke.
5. Prepare the Smoker:
While your salmon is resting, you can get your smoker ready. Preheat it to about 225°F (107°C). If you’re using wood chips, add them into the smoker box or directly on the coals, depending on your smoker design. This helps to create that delicious smoky flavor!
6. Smoke the Salmon:
Now, place the salmon fillet skin-side down on the smoker rack. Close the smoker and let it do its magic for about 1.5 to 2 hours. You’re looking for the internal temperature to reach 145°F (63°C), and the salmon should flake easily with a fork. It’ll develop a gorgeous deep reddish-brown crust as it cooks!
7. Rest and Serve:
Once smoked, remove the salmon gently from the smoker and allow it to rest for about 5 to 10 minutes before slicing. This resting time is essential as it keeps the salmon juicy. You can serve it warm or at room temperature. This delicious hot smoked salmon pairs wonderfully with fresh greens, roasted vegetables, or a slice of crusty bread. Enjoy!
Congratulations on making a beautifully smoked salmon fillet with a sweet and spicy twist!
Can I Use Fresh or Frozen Salmon for This Recipe?
Both fresh and frozen salmon will work well! If using frozen, make sure to thaw it completely in the fridge for at least 24 hours before starting to ensure even cooking and proper flavor absorption.
What Kind of Wood Chips Should I Use for Smoking?
Alder and applewood are popular choices for smoking salmon due to their mild and sweet flavors. However, you can experiment with other woods like cherry or hickory for different flavor profiles—just remember that stronger woods can overpower the fish.
How to Store Leftover Smoked Salmon?
Place any leftovers in an airtight container and store them in the fridge for up to 3 days. You can also freeze the smoked salmon for up to three months—just wrap it tightly in plastic wrap or foil before placing it in a freezer bag.
Can I Adjust the Spice Level?
Absolutely! If you prefer milder flavors, you can reduce or omit the cayenne pepper. For more heat, consider adding a pinch of crushed red pepper flakes or using a hotter spice blend in the rub. Just adjust to your taste!
