Elevate your seafood game with this delicious and flavorful Hot Smoked Salmon recipe! Perfect for sandwiches, salads, or as a main dish.
Hot Smoked Salmon
Hot smoked salmon is a delicious and flavorful type of seafood that is enjoyed by people around the world. This type of salmon is made by smoking the fish at a higher temperature than cold-smoked salmon, which cooks the salmon and gives it a firmer texture.
Hot smoked salmon is typically prepared by seasoning the salmon with a mixture of salt, sugar, and other spices, and then smoking it over wood chips at a temperature between 120-180°F (50-80°C) for several hours. The smoking process gives the salmon a rich, smoky flavor and a firm texture, making it a great addition to a variety of dishes.
Hot smoked salmon can be used in a number of ways, including as a standalone dish, in salads, pasta dishes, and sandwiches. It is also a great ingredient for appetizers, such as smoked salmon dip, which is made by blending the salmon with cream cheese, sour cream, and other ingredients.
Hot smoked salmon is also a good source of protein, omega-3 fatty acids, and other essential nutrients. This makes it a healthy choice for those looking to add more seafood to their diet.
Hot smoked salmon is a delicious and versatile ingredient that adds a rich, smoky flavor to a variety of dishes. Whether you’re serving it as a main course or using it as an ingredient in a recipe, hot smoked salmon is sure to be a hit with seafood lovers and food enthusiasts alike.
How long does it take to hot-smoke salmon?
Hot smoking salmon typically takes between 30 minutes to 2 hours, depending on the size and thickness of the fish and the temperature of the smoker.
Here’s a rough guideline for hot smoking salmon:
- Preheat your smoker to a temperature between 200-225°F (93-107°C).
- Place the salmon in the smoker, skin-side down.
- Smoke the salmon for 30 minutes to 1 hour, then check the internal temperature of the fish using a meat thermometer. The USDA recommends a minimum internal temperature of 145°F (63°C) for fish to be safely consumed.
- Continue smoking the salmon until it reaches the desired internal temperature, which may take another 30 minutes to 1 hour or more, depending on the size and thickness of the fish.
Should hot smoked salmon be cooked?
Hot smoked salmon is a type of fish that has been both smoked and cooked during the smoking process. When hot smoking salmon, the fish is typically smoked at a temperature between 200-225°F (93-107°C), which is high enough to cook the fish and make it safe to eat.
Once the salmon has been hot smoked, it is fully cooked and ready to eat. Hot smoked salmon has a flaky texture and a smoky flavor, and it can be enjoyed both hot or cold.
It’s important to note that some recipes may call for additional cooking or preparation steps after the hot smoking process, such as using the smoked salmon in a pasta dish that requires additional cooking. However, if you’re simply planning to eat the hot smoked salmon on its own or use it as a topping for a salad or sandwich, there is no need to cook it further.
Best Hot Smoked Salmon Recipe
Servings: 4 Preparation: 10 minutes Cooking time: 2 Hours Calories: 180 Fat: 22g
Ingredients
- 2 salmon fillets (about 1 pound each), skin on
- 1/4 cup kosher salt
- 1/4 cup brown sugar
- 1 tablespoon black peppercorns, crushed
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- Wood chips (such as alder, hickory, or apple)
Instructions
- In a mixing bowl, combine the kosher salt, brown sugar, black pepper, garlic powder, onion powder, and paprika.
- Rub the spice mixture all over the salmon fillets, making sure to coat both sides and the edges.
- Cover the salmon fillets with plastic wrap and refrigerate for 2-4 hours to allow the spices to penetrate the fish.
- Soak a handful of wood chips in water for 30 minutes.
- Preheat your smoker or grill to 225-250°F.
- Drain the wood chips and add them to the smoker or grill.
- Place the salmon fillets, skin side down, on the smoker or grill grates.
- Smoke the salmon for 1-2 hours, or until the internal temperature reaches 145°F.
- Remove the salmon from the smoker or grill and let it rest for 10 minutes before slicing and serving.
Hot smoked salmon has a delicious smoky flavor and flaky texture that pairs well with a variety of sides, such as roasted vegetables, rice pilaf, or a salad. Enjoy!
Nutrition:
- Calories: 180
- Protein: 22g
- Fat: 9g
- Carbohydrates: 0g
- Fiber: 0g
- Sugar: 0g
- Sodium: 540mg
- Cholesterol: 58mg
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Ingredients
- 2 salmon fillets (about 1 pound each), skin on
- 1/4 cup kosher salt
- 1/4 cup brown sugar
- 1 tablespoon black peppercorns, crushed
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- Wood chips (such as alder, hickory, or apple)
Instructions
- In a mixing bowl, combine the kosher salt, brown sugar, black pepper, garlic powder, onion powder, and paprika.
- Rub the spice mixture all over the salmon fillets, making sure to coat both sides and the edges.
- Cover the salmon fillets with plastic wrap and refrigerate for 2-4 hours to allow the spices to penetrate the fish.
- Soak a handful of wood chips in water for 30 minutes.
- Preheat your smoker or grill to 225-250°F.
- Drain the wood chips and add them to the smoker or grill.
- Place the salmon fillets, skin side down, on the smoker or grill grates.
- Smoke the salmon for 1-2 hours, or until the internal temperature reaches 145°F.
- Remove the salmon from the smoker or grill and let it rest for 10 minutes before slicing and serving.
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Hot smoked salmon has a delicious smoky flavor and flaky texture that pairs well with a variety of sides, such as roasted vegetables, rice pilaf, or a salad. Enjoy!
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