P10 Hot Smoked Salmon

P10 Hot Smoked Salmon

Dan Shahin

Super easy and taste amazing!


2 Fillets Salmon

Dry Brine:

50g Salt

50g Brown Sugar

This dry brine recipe has been made for 2 fillets of fish but can easily be scaled up for more.



Mix together the salt and sugar and sprinkle liberally over the fish on all sides. Refrigerate for 30 minutes.

Rinse off the cure from the Salmon and pat dry with a kitchen towel. Leave to air dry out, uncovered in the fridge on a wire rack for at least 1 hour.

Once your Salmon has dried out and is ready to smoke, set your P10 smoker to 95C and smoke. We like to use alder with Salmon, but you could swap in our maple or any wood of your choice for similarly delicious results.

Put the salmon in the P10 smoker and let hot smoke for 1.5-2 hours to reach the desired internal temperature of 55-60C depending on your desired finish and serve hot or chill and eat cold.


Alder Bisquettes for Bradley Smokers

Alder is commonly used for smoked salmon because of its milder flavour. However, thanks to its light, sweet, and musky flavour, it's a smooth smoke flavour perfect for almost any dish.

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