Hot Smoked Salmon Recipe

Rick’s Hot Smoked Salmon is a versatile recipe that allows for several variations. It’s possible to baste the fish with Maple Syrup and rum after 4 hours of smoking. Or you can prepare a candy glaze with rum, red wine and Maple Syrup.


o Salmon cut into portions
o 1 Liter (4 cups) water
o ¼ cup pickling salt
o 1 Tbsp brown sugar
o 4 cloves garlic sliced
o 1 medium size onion chopped
o 1 Lemon squeezed then quartered

o Club House “Spicy Pepper Medley” or “Tex-Mex”



In a bowl with water, blend/dissolve pickling salt, brown sugar, garlic, onion, and lemon. Then pour into a large ziplock freezer bag. Add Salmon portions in each bag, allowing space. Refrigerate and allow to brine overnight.


  1. Remove Salmon portions from brine and (important) rinse in cold water. Otherwise, your smoked fish will taste very salty!
  2. Place filets on racks. Season liberally with “Spicy Pepper Medley”, or your favorite spice.
  3. Place brined and seasoned Salmon filets into a Bradley Smoker at pre-warmed temperature 150’F (65.6C) to smoke for 10-12 hours.
  4. Use 6-8 Alder wood pucks at the start of smoking.


1. Maple Syrup basting after 4 hrs smoking
2. Add a small amount of rum to maple syrup baste
3. Candied Smoked Salmon – Cut salmon into 1” width pieces, brine as above, smoke as above for ~6 hrs then baste several times near the end of cooking with
Candy Glaze

6 oz Rum, 4 oz Red Wine, 2 cups brown sugar, 1 cup Maple syrup
Low Heat to dissolve sugars and thicken for ~ 1 hr