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how to make hot smoked salmon

How to make easy hot smoked salmon (with maple glaze!)

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  • Author: Jess Pryles



1 x 2lb filet of sockeye salmon

1/2 cup kosher salt

1 cup brown sugar

1/4 cup soy sauce

2 tablespoons Worcestershire sauce

1/2 cup of water

1/2 cup of gin

1/3 cup quality maple syrup


  1. In a small saucepan, combine salt, brown sugar, soy sauce, Worcestershire and water. Cook over low heat until sugar and salt are dissolved. Allow to cool, then add the gin.
  2. Place the salmon into a large zip top bag or non-reactive container, then add the marinade. Refrigerate for two hours. If the marinade is not completely covering the fish, flip it at least once during the marinade time.
  3. Heat a smoker for low heat cooking – 200f.
  4. Remove the fish from the marinade, and pat it dry with paper towels. Place the salmon skin side down on a tray or rack for easy removal. It’s recommended to use a piece of butcher or parchment paper to stop it sticking.
  5. Place into the smoker. Baste the flesh with maple syrup every 30 minutes. The fish will take around 2 hours total to cook. You can tell it is ready either by using a thermometer to check for an internal temp of 140f, or when the meat easily flakes away when pulled.
  6. Serve with optional tartare, fresh lemon wedges, capers, onions and rye crackers.
  • Category: seafood
  • Method: smoking