Fillet of hot-smoked salmon on a white plate
    Photo: Dirk Ingo Franke, CC BY-SA 3.0, via Wikimedia Commons (cropped)
    3 min read Planning Guide

    How to Hot-Smoke Salmon (New Year's Party Favourite)

    Short answer

    Dry-brine the salmon in salt and brown sugar for 4–6 hours, rinse and dry it until tacky, then smoke it at 175–200°F (80–95°C) for about 2 hours, until the thickest part reads 145°F (63°C).

    Quick guide

    Hot-smoked salmon

    4 h Medium About 10 starter portions
    Side of salmon (skin on)
    Done at63°C / 145°F

    You need

    • 1 side of salmon, 1 kg, skin on, pin bones removed
    • 40 g coarse salt and 80 g brown sugar (the dry brine)
    • Alder, apple or cherry wood
    • Lemon, dill or crème fraîche to serve

    1. Dry-brine

      Mix 40 g coarse salt with 80 g brown sugar and cover the flesh side. Refrigerate 4 hours.

    2. Rinse and dry

      Rinse off the brine, pat dry and leave uncovered in the fridge until the surface feels tacky, 1–2 hours. That tacky skin (the pellicle) is what takes the smoke.

    3. Fire up

      Smoker at 80–95°C / 175–205°F, with alder, apple or cherry wood.

    4. Smoke

      Skin side down, lid closed, until the thickest part reads 63°C / 145°F — about 1.5–2.5 h.

    5. Serve

      Serve warm, or chill and flake onto blinis with crème fraîche and dill.

    Allow 4–6 hours for the dry brine before you start. Keeps 3–4 days in the fridge.

    Plan it around your serving time →

    A whole side of hot-smoked salmon is an easy, impressive New Year's Eve starter. Serve it warm, or make it the day before and serve it chilled on blinis.

    Hot-Smoked vs Cold-Smoked

    Cold-smoked salmon (the silky slices sold in packs) is cured and smoked below about 90°F (32°C) and never cooked. That needs special equipment and strict food safety. Hot-smoked salmon is cured briefly and then cooked through in the smoker. It's flaky, smoky and safe to make at home.

    Why the Pellicle Matters

    After brining, leave the salmon uncovered in the fridge until the surface feels tacky. That sticky layer, the pellicle, grabs the smoke and stops white protein (albumin) from beading on the surface.

    Want to skip the guesswork?

    Keep the Heat Low

    Gentle heat (175–200°F / 80–95°C) cooks the salmon slowly so it stays moist. Higher temperatures push out white albumin and dry the edges.

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    Frequently Asked Questions

    How long to hot-smoke salmon?

    About 2 hours for a 1 kg (2.2 lb) side at 175–200°F (80–95°C), until the thickest part reaches 145°F (63°C).

    How long should you dry-brine salmon before smoking?

    4 hours for a 1 kg side, about 6 hours for a thicker 1.5 kg side. Longer makes it saltier and firmer.

    How long does hot-smoked salmon keep?

    3–4 days in the fridge, well wrapped.

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