This hot smoked salmon fillet is a tasty treat! It features a delicious brown sugar spice rub that adds a sweet and zesty flavor to the fish. Perfect for any meal!
Now, I can’t resist sneaking a bite before serving. It’s just too good! Pair it with fresh veggies or a simple salad for a delightful dinner. Yum!
Key Ingredients & Substitutions
Salmon Fillet: Opt for skin-on salmon for better flavor and moisture during smoking. If you can’t find fresh salmon, frozen salmon works well too—just be sure to thaw it completely before cooking.
Brown Sugar: Brown sugar adds a lovely sweetness. If you want to avoid refined sugar, coconut sugar or maple sugar can be good substitutes, adding a unique flavor twist!
Smoked Paprika: This key ingredient gives the salmon its smoky flavor. If you’re out, regular paprika with a dash of liquid smoke can give you a similar taste.
Spices: Feel free to adjust spices based on your preferences. Want more heat? Add a bit more chili powder or cayenne pepper. Alternatively, you can skip the cumin if you’re not a fan.
How Do You Achieve the Perfect Smoke Flavor?
Smoking salmon is all about patience and temperature control. Keeping the smoker at a stable 225°F (107°C) is crucial for flavor and texture. Here’s how to ensure success:
- Preheat your smoker appropriately. Use a good thermometer to avoid guessing.
- Use quality wood chips like alder or apple for the best results. Soaking the chips in water for about 30 minutes can help produce more smoke.
- Place the salmon skin-side down to protect the delicate meat from direct heat.
- Check the salmon at the 1-hour mark. It’s ready when it flakes easily and reaches an internal temperature of 145°F (63°C).
Letting it rest after smoking allows the juices to redistribute for juicy, tender salmon. Enjoy your delicious creation!
Hot Smoked Salmon Fillet with a Brown Sugar Spice Rub
Ingredients You’ll Need:
- 1 lb (450g) salmon fillet, skin on
- 2 tbsp brown sugar, packed
- 1 tbsp smoked paprika
- 1 tsp ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground cumin
- 1/2 tsp chili powder (adjust to taste)
- 1/2 tsp salt
- Lemon wedges, for serving
- Fresh cilantro or parsley (optional), for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and around 1 to 1.5 hours for smoking. So, you’re looking at a total of approximately 1 hour and 30 minutes to 2 hours from start to finish. Perfect for a delicious meal without too much wait!
Step-by-Step Instructions:
1. Preparing the Salmon:
Start by patting your salmon fillet dry with paper towels. This is important to help the spice rub stick better. Then, place the fillet skin-side down on a clean tray or plate. It’s ready for some flavor!
2. Making the Spice Rub:
In a small bowl, mix together the brown sugar, smoked paprika, black pepper, garlic powder, onion powder, ground cumin, chili powder, and salt. Stir until everything is well combined and set aside for the next step.
3. Applying the Rub:
Take the spice mixture and generously rub it all over the skinless side of the salmon fillet. Make sure to press it in gently so that it sticks nicely. This will create a delicious crust when smoked!
4. Preheating the Smoker:
Now, it’s time to get your smoker ready. Preheat it to around 225°F (107°C). Choose suitable wood chips like alder, apple, or cherry, which provide a nice mild smoky flavor that pairs beautifully with salmon.
5. Smoking the Salmon:
Once the smoker is up to temperature, place the salmon on the smoker rack, skin-side down. Close the lid and let it smoke for about 1 to 1.5 hours, or until the fish reaches an internal temperature of 145°F (63°C). You’ll know it’s done when it flakes easily with a fork.
6. Remove and Rest:
Carefully take the salmon out of the smoker. Let it rest for about 5 minutes. This helps the juices redistribute throughout the fish, making it juicier and more flavorful!
7. Serve:
Finally, transfer your beautifully smoked salmon to a serving platter. Add some lemon wedges on the side for squeezing and garnish with fresh cilantro or parsley if you like. Enjoy it on its own or as part of a salad or appetizer platter!
This recipe yields flavorful, tender hot smoked salmon with a deliciously sweet and smoky crust from the brown sugar spice rub. Perfect for impressing family and friends!
Can I Use a Different Type of Fish?
Absolutely! While salmon is the best choice for smoking due to its rich flavor and oil content, you can also use other fatty fish like trout or mackerel. Just adjust the cooking time based on the thickness of the fillet.
What If I Don’t Have a Smoker?
No worries! If you don’t have a smoker, you can use a grill with a smoke box or even a stovetop smoker. You can also try using the oven—just place the salmon on a baking sheet and use liquid smoke in the rub for flavor!
How to Store Leftover Smoked Salmon?
Store any leftover smoked salmon in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in the oven or enjoy it cold in salads or on sandwiches—it’s great either way!
Can I Adjust the Spice Levels?
Absolutely! Feel free to add more chili powder or even some cayenne pepper if you like it spicy. Alternatively, reduce the chili powder for a milder flavor. Customize the spice rub to suit your taste preferences!