Oak smoked salmon side in Big Green Egg

Hot smoked salmon side cooked using charcoal & oak splits

Hot smoked salmon so good, it only lasts 100 seconds - on my plate at least, after 10 hrs preparation!

Hot smoked salmon is more about the preparation than the cooking (though getting the smoking process right is important). So, here is the process I go through to prepare moist, hot smoked salmon which is a luxurious treat that doesn't feel as unhealthy as offset smoked BBQ foods like brisket can often do.

Step 1: Prepare a dry brining mixture of equal parts brown sugar & salt (but I also add dried dill, which is easier to keep in the cupboard than fresh in the fridge AND lemon zest. The lemon zest is a game changer as unlike lemon juice, it won't start to 'cook' the salmon side whilst the salt & sugar cures it.

Step 2: Sprinkle a little of the mix on the bottom of a dish and put the salmon top before covering the top of the fish with the mix. How much you want to use depends on how salty you like your fish and the longer you leave it to cure in the fridge, the more the salt will absorb - I go for between 2-4 hrs covered in the fridge.

Step 3: When you are happy with the curing time, take out of the fridge and thoroughly wash the dry brine off, pat it dry - and then put back into fridge uncovered for a minimum of 2hrs but 18hrs is even better to dry the fish out and allow the surface of the fish to develop the optimum texture for smoke penetration.

Step 4: Smoking! Prepare your offset smoker or egg BBQ bringing up to 225f - your salmon is not likely to be on there for long compared to a usual slow and low cook. You are aiming for an internal temp of 145f for the salmon which could be as fast as 45 minutes (with perhaps a 400g side) or several hours for a piece that is 1kg+. Just keep it simple and cook to temperature.

Making good hot smoked salmon is all about the prep of curing and drying before getting the lightest of touches in the BBQ (1 hr perhaps even at low and slow temperatures)

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