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Salmon Flakes Smoked

Hot Smoked Salmon

  • Author: Michelle Minnaar
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 8 1x


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


  1. Pour the water, salt and sugar in a large shallow tray and stir until the salt and sugar have dissolved.
  2. Place the salmon skin-side up into the mixture. If the fish isn’t completely submerged, make some more brine to add.
  3. Brine the salmon for at least 8 hours or overnight.
  4. Preheat the Char-Broil Big Easy Smoker on the High setting and fill the smoking box with wood chips.
  5. Wait for 10 minutes until the chips begin to smoke, then change the heat setting to Low.
  6. 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.
  7. 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