Kitchen Monki will be closing its doors soon, and the site will go offline.
If you would like an export of all your recipe data, please email [email protected] from the email associated with your account.
Welcome to Kitchen Monki's Consumer Site. Go to Corporate Home »

Smoked Salmon

Print recipe & shopping list
Submitted by:
Makes: 8 servings adjust
Smoking your own fish is a project and requires a smoker. I use an electric Little Chief smoker, an inexpensive unit that must be used outdoors. Hot smoked salmon is different than lox, which uses a cold smoking process. This is delicious on Triscuits with cream cheese or used in salads or omelettes.



  • 1 12 ounces Pickling Spice, a whole small jar
  • 1 pound Kosher Salt, non-iodized salt alternatively
  • 34 cup Brown Sugar
  • 1 gallon Water

Step 1

Mix salt, spice, and brown sugar into water to form your smoking brine. I like to use a stainless steel pot with a lid, in which I'll brine the fish.


  • 2 pounds King Salmon Fillet

Step 2

Rinse fillet(s) and put in brine. Note that the same amount of brine can be used for 2-3 times this quantity of fish. Brine fish overnight.

Step 3

Remove fish from brine and rinse under cold water. Lay fish out on smoker racks on your counter and pat dry with paper towel.

Step 4

Let fish air dry on counter for 30-60minutes. Drying before smoking is considered important for smoke flavor deposition.

Step 5

Move fish on racks to smoker. Smoke 6-7 hours, using 2-3 pans of chips. Remove from smoker. Can be served immediately or refrigerated for up to a week.
Kitchen Monki sign up