Hot Smoked Salmon
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.
Hot Smoked Salmon
- 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.
- Combine the smoked paprika, mustard powder, salt, and pepper together. Spread the spice mixture over the top of the salmon.
- 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.
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