Hot Smoked Salmon might seem intimidating to prepare at home but is actually dead easy. For this recipe you need a smoker, wood chips and fish. That’s it!
- 500ml (2 cups) water
- 125ml (½ cup) sea salt flakes
- 125ml (½ cup) sugar
- 1kg (2.2lbs) side of salmon
- Apple wood chips
- Pour the water, salt and sugar in a large shallow tray and stir until the salt and sugar have dissolved.
- Place the salmon skin-side up into the mixture. If the fish isn’t completely submerged, make some more brine to add.
- Brine the salmon for at least 8 hours or overnight.
- Preheat the Char-Broil Big Easy Smoker on the High setting and fill the smoking box with wood chips.
- Wait for 10 minutes until the chips begin to smoke, then change the heat setting to Low.
- Pat the fish dry then place it on the grill and smoke. Try to keep the temperature inside the smoker between 65-70°C(150-160°F) until the thickest part of the fish registers 70°C(160°F). Cooking time takes around 30 minutes but could vary from smoker to smoker.
- Remove the salmon from the smoker and let it rest before diving in. It keeps in the fridge for up to 3 days.
- Serving Size: 1 serving
- Calories: 315
- Sodium: 9172 mg
- Fat: 13.8 g
- Saturated Fat: 2.7 g
- Carbohydrates: 14.4 g
- Protein: 30.4 g
- Cholesterol: 88 mg