Hot smoking salmon on a Primo Grill & Smoker is an easy way to impart a ton of flavor into salmon without investing a ton of time. Traditional brining/curing and cold smoking salmon can take days- this takes about an hour depending on the size of the cut. Not necessary, but you could choose to brine the salmon for a few hours to overnight. We would use 1/2 cup of kosher salt per gallon of water.
![For this, we used a 2 pound piece of salmon](/app/uploads/2013/06/Smoked-Salmon-174-1024x678.jpg)
For this, we used a 2 pound piece of salmon. As you get started, prepare the Primo for smoking and soak a few handfuls of applewood chips. For this “hot smoke”, the target cooking temp is 250 to 275.
![Rub the salmon well. For this size piece, we mixed together a 1/2 cup of brown sugar with a tablespoon each of kosher salt, smoked paprika, and garlic granules.](/app/uploads/2013/06/Smoked-Salmon-179-1024x678.jpg)
Rub the salmon well. For this size piece, we mixed together a 1/2 cup of brown sugar with a tablespoon each of kosher salt, smoked paprika, and garlic granules. Ok to let the rub rest for 10 minutes or so on the fish- the rub will start to liquify.
![Smoke the salmon until the internal temp hits 150 or so. A thermopen thermometer is a very helpful tool here. Also, we would recommend rubbing a little olive oil on the skin side to help remove the fish when it's time.](/app/uploads/2013/06/Smoked-Salmon-184-1024x678.jpg)
Smoke the salmon using the ceramic d plates and the applewood chips until the internal temp hits 145 or so. This piece took about 40 minutes. A Thermapen thermometer is a very helpful tool here. Also, we would recommend rubbing a little olive oil on the skin side to help prevent the skin from sticking.
![When done you can serve it many different ways.](/app/uploads/2013/06/Primo-Hot-Smoked-Salmon-1024x678.jpg)
When done you have options! Serve as an appetizer or entree, warm or cold. Here is an easy sauce to compliment:
- 1 cup creme fraiche
- teaspoon kosher salt
- teaspoon cracked pepper
- 2 tablespoons lemon juice
- 1/4 cup or so chopped chives and dill
- 1 or 2 chopped garlic cloves (depending on size)
Blend together (hand held immersion blenders work well here).