Hot-Smoked Salmon

Let's Cook

1. Step 1.

   Combine in a medium bowl: 4 cups cool water; ½ cup packed brown sugar; ¼ cup pickling or table salt or ½ cup Diamond kosher salt

2. Step 2.

   Whisk until the salt and sugar are dissolved. Use fish tweezers or a clean pair of pliers to remove any bones from: 2 pounds skin-on salmon fillets

3. Step 3.

   Place the salmon in a glass, enamel, or stainless steel pan just large enough to hold it. Alternatively, place in a 1-gallon heavy-duty zip-top bag and place the bag in a bowl in case of leakage. Pour the brine over the salmon, cover the pan or seal the bag, and refrigerate for 8 hours. If the salmon is not completely submerged in the brine, turn it occasionally. When finished brining, pat the salmon dry and place it skin side down on a rack and refrigerate uncovered until dry to the touch, 8 to 12 hours.

4. Step 4.

   Heat a smoker or grill set up for indirect cooking to 200°F (preferably with a water pan). Add to the coals: 1 small chunk alder, apple, pecan, maple, or other hard wood

5. Step 5.

   Add the salmon to the cooler side of the smoker or grill, skin side down. Smoke for 45 minutes, then, if desired, baste the fish lightly with: (Maple syrup or warmed honey)

6. Step 6.

   Continue to smoke, basting every 15 minutes with more syrup, if using, until the internal temperature of the fish reaches 145°F, no more. Remove the fish from the smoker and let cool completely. Wrap tightly and refrigerate for up to 10 days or vacuum-seal and freeze for up to 6 months.