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Hot Smoking Salmon Rub Recipe

Hot Smoking Salmon Rub Recipe

Chef B
This Hot Smoking Salmon recipe delivers perfectly smoked, flavorful fish with a robust blend of seasonings. The dry rub combines kosher salt, sugars, garlic, onion, peppers, mustard, coriander, celery, and dill to create a savory and slightly sweet brine that infuses the salmon with depth and complexity. The process ensures a firm texture with a delicate, smoky flavor that melts in your mouth. Perfect for dinner parties or special meals, this recipe elevates salmon into a gourmet experience. Whether you're an experienced smoker or trying your hand for the first time, this recipe ensures consistent, delicious results.
5 from 1 vote
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Prep Time 15 minutes
Brining Time (8 hrs) + Smoking Time (2-3 hours) 11 hours
Total Time 11 hours 15 minutes
Course Fish & Seafood, Main Dish
Cuisine American
Servings 4 servings
Calories 139 kcal

Equipment

  • Mixing Bowl To prepare the dry rub.
  • Plastic Wrap: For tightly wrapping the salmon during brining.
  • Baking sheet To hold the salmon during brining and drying.
  • Smoker: Essential for achieving that rich, smoky flavor.
  • Instant-Read Thermometer: To ensure precise internal temperature.

Ingredients
  

  • ¼ cup kosher salt
  • ¼ cup brown sugar
  • ¼ cup white sugar
  • 1½ tbsps granulated garlic
  • 1½ tbsps granulated onion
  • 1 tbsp black pepper finely ground
  • 1 tbsp white pepper finely ground
  • ½ tbsp Coleman's mustard powder
  • ½ tbsp coriander seeds whole
  • ½ tbsp mustard seeds whole
  • 1 tsp celery seeds
  • 3 tsps dill weed dry

Instructions
 

  • Mix all the ingredients together.
  • Line a baking sheet with enough plastic wrap to fully cover your salmon once the rub is applied.
  • Lay your salmon fillet on the plastic wrap and liberally sprinkle the dry brine (rub) on top of the flesh, completely covering the salmon with a nice thick covering.
  • Fold the ends of the plastic wrap over the salmon fairly tightly to keep the rub in place.
  • Place the salmon in the fridge for a minimum of 5 hours.
  • Remove the salmon from the wrap and wash off under cold running water to remove all of the brine.
  • Dry off the salmon and place on a baking sheet and return to the fridge for 3 hours. At this time, a pellicle will form. (A pellicle is a skin or coating of proteins on the surface of the meat, fish or poultry which allows the smoke to better adhere to the surface of the meat during the smoking process.
  • Place the salmon in the smoker on the lowest temperature your smoker will produce smoke efficiently at.
  • Smoke until the salmon reaches 130 degrees.

Notes

Customizations:

  • Flavor Variations: Add smoked paprika or lemon zest to the rub for additional depth.
  • Herbs: Use fresh dill instead of dried for a more aromatic flavor.

Serving Tips:

  • Serve the smoked salmon with crackers, cream cheese, and capers for a classic pairing.
  • Use it in salads, sandwiches, or pasta dishes for a gourmet touch.

Storage Tips:

  • Store leftover salmon in an airtight container in the fridge for up to 5 days.
  • Freeze for longer storage, up to 2 months.

Smoking Tips:

  • Use wood chips like alder, hickory, or applewood for different flavor profiles.
  • Keep the smoker temperature consistent to avoid overcooking.

Nutrition

Calories: 139kcalCarbohydrates: 33gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 7083mgPotassium: 128mgFiber: 2gSugar: 26gVitamin A: 15IUVitamin C: 1mgCalcium: 57mgIron: 1mg
Keyword Dry Rub for Salmon, Hot Smoked Salmon, Smoked Fish Recipe
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