Hot Smoked Salmon
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Serves: 1 fillet
I’ll let you in on a little secret…of all the tons of appetizers I have made in my day; this is hands down the favorite of everybody. A lot of other smoked salmon recipes call for both a brine and a rub before smoking, but that just seemed like way too much work, so I just decided to combine the brine and the rub ingredients into one easy step. And here you have it. You might want to make twice as much as you think you’ll need. If your guests are anything like mine, this will be gone within minutes of setting it out – my guests have no shame.
  • 1 salmon filet (about 1 ½ pounds)
  • ½ cup brandy
  • ½ cup apple juice
  • 1-tablespoon sriracha
  • 1-cup brown sugar
  • ½ cup table salt (not Kosher)
  1. Place salmon in glass 13x9 inch baking dish, skin side up.
  2. Combine brandy, apple juice, sriracha, brown sugar and salt into a bowl. Stir to mix well. NOTE: The salt is going to be a big pest and not want to dissolve in with the rest of the ingredients. Just keep stirring until it cooperates – you will be victorious.
  3. Pour mixture over salmon. Be sure to lift up the filet to allow all the brine to get to the fish.
  4. Cover and refrigerate for 2-4 hours.
  5. Remove salmon from brine and rinse. Pat dry with paper towels.
  7. Note: there are countless Utube videos and links on the web that will show you how to turn your gas grill or charcoal grill into a smoker. I've included the two easiest ones I found below, but feel free to search on your own to find a site that works best for you. Sorry: I can't insert a link on this recipe software, but they are written out below. I happen to use a Traeger, so have included those directions for the way I handle things.
  8. If you are using a Traeger or other such contraption: Smoke for 30 minutes, then turn tempura to 225 degrees and continue cooking until done. This will take about 20-45 minutes, depending on the size of your filet.
  9. If you are using a gas grill: Here are some easy tips from Char Broil:
  10. If you are using a charcoal grill: Here are some easy tips from the blog ,The Spruce Eats:
Recipe by Bird's Nest Bites at