Hot Smoked Salmon

I don’t often eat salmon because the thought of having to wrestle a bear to snatch away his favourite delicacy frightens me.

But then I remembered the wise words of Homer Simpson, “Hey, if you want wild bears eatin’ your children and scarin’ your salmon, that’s your business. But I’m not gonna take it! Who’s with me?” (Unfortunately the bear patrol was as ineffective as a rock that keeps tigers away… ‘Lisa, I’d like to buy your rock’

But as it turns out you can just buy salmon from a shop, so I put down the bear and set out to make hot smoked salmon.

I decided to refer to the bible of BBQ, Amazing Ribs, and use their recipe:

As it’s quite simple and you don’t have to muck about forming a pellicle as some other recipes suggest.

I didn’t take any ‘during’ shots as the weather was crap and I was fairly busy.  For the first attempt I just followed the recipe as suggested except for substituting the sugar for maple syrup.

I used brown sugar for the glaze and smoked at around 110 degrees C until it reached an internal temp of 58 degrees c (I like my salmon just on the verge of under).  It took around an hour and a half.

hot smoked salmon


I was really happy with how this turned out.  The only thing I would change is either less time in the fresh water or doing away with that step altogether as I would have preferred it a little saltier to balance the sweet.

Next time I will play around with forming a pellicle to see if that does make a difference to the end product.

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5 Responses to Hot Smoked Salmon

  1. Bill says:

    That is a beautiful looking piece of fish! The pellicle is key Gus. I don’t rinse my salmon after the brine. It helps the pellicle form. It is even more important if cold smoking. I have a recipe for an outstanding salmon dip if you would like to try.

  2. fensterdaily says:

    Awesome! I love salmon about medium-rare. Hot smoked gives the best flavour hey. I glaze with a little butter and sprinkle with some paprika – so friggen tasty!

  3. Pingback: Reading Digest: Teaser Announcement Edition | Dead Homer Society

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