Uploaded February 2026 | Updated September 2026, 2 weeks ago
Sign us up for this sumptuous hot-smoked salmon.
Smoked salmon is meant as a preservation technique, but why wouldn’t we pack it with texture and flavor at the same time? This is everything we’ve learned about salmon in one dish.
You’ll need:
900 g Salmon fillets, skin-on (four 8-ounce fillets)
90 g Brown sugar
13.5 g Kosher salt
9 g Liquid smoke, optional
Smoke it up:
In a small bowl, combine brown sugar, salt, and liquid smoke (if using), and stir until well combined and resembles wet sand.
Place salmon fillets in a 1-gallon ziplock-style freezer bag or vacuum-seal bag, in a single layer. Add cure and coat evenly. Seal and fridge for 2 hrs, massage to redistribute cure.
Return bag to refrigerator until salmon is firm to the touch, at least 16 hrs and up to 22 hrs longer (18-24 hours total cure).
Heat sous vide water bath to 131 °F / 55 °C and cook salmon for 1 hr.
Remove salmon fillets from bag and transfer them to a paper towel–lined plate. Pat dry and cool to room temp. Using a Smoking Gun Pro, DIY cold smoker setup, or smoker, smoke salmon, skin-side down, for 30 mins.
While salmon smokes, adjust oven rack to middle position and preheat oven to 300 °F / 149 °C. Cook approx 5 mins. Serve it up.
Hot and fresh, or cold for later, this salmon is smokin’!
Sign us up for this sumptuous hot-smoked salmon.
Smoked salmon is meant as a preservation technique, but why wouldn’t we pack it with texture and flavor at the same time? This is everything we’ve learned about salmon in one dish.
You’ll need:
900 g Salmon fillets, skin-on (four 8-ounce fillets)
90 g Brown sugar
13.5 g Kosher salt
9 g Liquid smoke, optional
Smoke it up:
In a small bowl, combine brown sugar, salt, and liquid smoke (if using), and stir until well combined and resembles wet sand.
Place salmon fillets in a 1-gallon ziplock-style freezer bag or vacuum-seal bag, in a single layer. Add cure and coat evenly. Seal and fridge for 2 hrs, massage to redistribute cure.
Return bag to refrigerator until salmon is firm to the touch, at least 16 hrs and up to 22 hrs longer (18-24 hours total cure).
Heat sous vide water bath to 131 °F / 55 °C and cook salmon for 1 hr.
Remove salmon fillets from bag and transfer them to a paper towel–lined plate. Pat dry and cool to room temp. Using a Smoking Gun Pro, DIY cold smoker setup, or smoker, smoke salmon, skin-side down, for 30 mins.
While salmon smokes, adjust oven rack to middle position and preheat oven to 300 °F / 149 °C. Cook approx 5 mins. Serve it up.
Hot and fresh, or cold for later, this salmon is smokin’!
