Quick Hot Smoked Salmon


  • 1 Four pound Fillet of Salmon (skin left on)
  • 2 cups of Brown Sugar (light or dark brown are both fine)
  • 1 cup of KOSHER salt (VERY important that we use kosher salt here!)


– Mix together the salt and the brown sugar to make a dry brine

– Apply the brine to the flesh side of the salmon (just enough to coat the salmon evenly)

– Let the fish cure in the brine for 1-2 hours at room temperature

– Preheat your Grilla Grills smoker to 225 degrees

– After the salmon cures for 1-2 hours, wipe away any excess moisture but leave the brine on

– Place the salmon on a piece of foil, skin side down, and place in the smoker

– Smoke until you have an internal temperature of 140 degrees, about 1 hour

– Let rest for 10 minutes and ENJOY!!!

– The smoked salmon will last in the refrigerator for 7 days

Grilla Grills
558 E. 64th Street
Holland, MI 49423
Email: grillmaster@grillagrills.com
Phone: 616-392-7410