Hot Smoked Salmon

Hot Smoked Salmon

By Mark Hinds | Updated December 2, 2023

Hot smoked salmon is a versatile dish that can be eaten as a delicious main course for a nice dinner, be the star of a great appetizer, or the center of an amazing sandwich. A part of what makes hot smoked salmon so versatile is it can be served hot or cold.

This hot smoked salmon recipe uses a stovetop smoker to gently smoke the salmon with alder wood, which gives it a rich, delicate flavor. Smoking salmon this way is meant to give the salmon lots of flavor and a nice soft texture, not to preserve it for a long time, like cold smoking can.  Hot smoking salmon works best with fillets that have a uniform thickness; this helps them cook evenly.

We use a Stovetop Smoker when we’re smoking salmon indoors. We’ve been using ours for years and love how easy it is to use and how well it imparts smoke flavors to whatever we stick inside it. If alder wood isn’t available, try hickory or mesquite.

If you’re making this recipe for dinner, try serving it with White Cheddar and Horseradish Mashed Potatoes and Creamed Corn.

Salmon Stovetop Smoker

Hot Smoked Salmon

5 from 2 votes
Print Save Pin
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 2 servings as a meal


  • 1 lb salmon
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp smoked paprika
  • 1/4 tsp mustard powder


  • Remove any remaining pin bones, wash the salmon in cold water, and pat dry with a paper towel.
    1 lb salmon
  • Combine the smoked paprika, mustard powder, salt, and pepper together. Spread the spice mixture over the top of the salmon.
    1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp smoked paprika, 1/4 tsp mustard powder
  • Using a stovetop smoker, smoke the salmon using alder wood for 30 to 40 minutes on medium-low heat. The amount of time it takes to smoke the salmon will depend on the filet’s thickness.
  • The salmon is done when it is firm to the touch and cooked all the way through.
  • This salmon can be served as a main course, part of an appetizer, or with a couple of slices of good pumpernickel as part of a delicious sandwich.

Recommended Equipment

Tried this RecipeLet us know what you think of this recipe. Leave your thoughts and rating in the comments.
Calories: 325kcal | Carbohydrates: 0.4g | Protein: 45g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Cholesterol: 125mg | Sodium: 681mg | Potassium: 1122mg | Fiber: 0.2g | Sugar: 0.04g | Vitamin A: 215IU | Vitamin C: 0.02mg | Calcium: 30mg | Iron: 2mg

The nutrition information shown is an estimate based on available ingredients and preparation.

Mark is an experienced food writer, recipe developer, and photographer who is also Umami’s publisher and CEO. A passionate cook who loves to cook for friends, he can often be found in the kitchen or by the grill testing new recipes.

More Info About Mark Hinds

Learn More

Find more recipes, tips, and ideas about these techniques, ingredients, and cuisines.




Let us know what you think

Let us know what you think, and share your thoughts with other cooks.

5 from 2 votes (2 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating