When hot smoking salmon you will want to use a dry brine. The brine will season the fish as well as intensify and bind the proteins together.

Wash and pat dry salmon fillets. Mix dill, black pepper, and lemon zest and rub onto the skinless side of the salmon.

Brine

Salmon lox, the kind of smoked salmon you can find in stores to spread on bagels, is made using a wet brine. This recipe for smoked salmon uses a dry brine and hot smoking to create a fish that is more savory than salty.

Mix the brine ingredients in a large pot and add salmon. Gently submerge the fish and let it soak in the brine for 4 to 8 hours. Make sure it is completely covered. During this time, the salmon should develop a layer called a pellicle that helps the smoke flavor cling to the fish.

When you’re ready to smoke, pull the salmon from the brine and pat it dry with paper towel. Season the fish with dill, black pepper, lemon zest and mustard powder. Then place skin side down on a baking sheet and cover with a piece of aluminum foil. Allow to cool and refrigerate overnight. It should be ready to go when it reaches an internal temperature of 150 degrees.

Smoke

Smoking salmon recipes can be done with a variety of woods, but for this recipe you’ll want to use a combination of hickory and maple. The sugar in the maple syrup will add a sweetness that pairs well with the savory flavor of smoked salmon.

This is a hot smoke recipe, which means it will cook the salmon all the way through. This differs from lox, which is cold smoked and uncooked.

Place the salmon skin side down on a baking sheet or smoker grates that are oiled to prevent sticking. Rub the salmon with a dry rub mix of brown sugar, salt and pepper. Allow the salmon to cook for about 1 hour or until it reaches an internal temperature of 140 degrees Fahrenheit. You can test for doneness by peeling back a layer of skin to see if it flakes easily with a fork. Allow the salmon to rest for 10 minutes before serving.

Glaze

This salmon recipe calls for a short brine and overnight dry and is much easier to make than traditional smoked salmon recipes that require long brining and aging time. The brine seasons the fish and helps it form a pellicle that holds in the smoke for a beautiful result.

This recipe calls for a little bit of gin in the brine to add some super herby botanicals that are a perfect pairing with the rich fatty salmon. It is very easy to swap out the gin for vodka or even just leave it out if you prefer.

We use a combination of both seasoned salt and brown sugar to create an intensely flavorful rub for this salmon that is incredibly tender. The brown sugar helps to keep the salmon moist and prevent it from drying out while smoking. We lightly brush the salmon with avocado oil before smoking so it stays juicy and doesn’t overcook.

Storage

Once the smoke has stopped, remove the salmon from the smoker and transfer it to a plate. Let it cool down for about 30 minutes. This will allow the pellicle to harden. Then, place it in a sealed container and refrigerate. It will keep for about four days.

This recipe is a great way to impress guests for any event. It is easy to make and will leave your guests asking for more. It is a perfect dish for a casual backyard barbecue or a formal dinner party. The best thing is that it is simple to prepare, so you can use ingredients you already have on hand. Just be sure to use high-quality salmon. The best option is fresh wild salmon, but if that’s not available, you can always use frozen wild salmon from your local grocery store. This will ensure that your guests will get the best possible salmon. Also, be sure to leave enough space between multiple fish pieces for a good smoke flow.

Read more great BBQ articles at Bob's BBQ Tips