Hot smoked salmon
Techniques | British
Here's how I make hot smoked salmon at home.
Ingredients
- 4 pieces of salmon with skin on
- 2 tsp sea salt
- 2 tsp brown sugar
- 1 tsp dried lemon myrtle
- 1 tsp black pepper
Directions
- In a small bowl, mix together the sea salt, brown sugar, dried lemon myrtle, and black pepper.
- Rub the mixture evenly over the salmon pieces.
- Place the salmon in the refrigerator and let it rest for at least 2 hours, or preferably overnight.
- Preheat the smoker to 105°C (225°F). I used a gas grill with some wood chips soaked in water for 20 minutes.
- When ready to smoke, place the salmon on a wooden board, skin side down (the board makes it easier to handle the fish).
- Smoke the salmon for about an hour or until it reaches an internal temperature of 57°C (135°F).
- Once done, remove the salmon from the smoker and let it cool for a few minutes.
- Serve and enjoy!