Hot Smoked Salmon

I'm a huge fan of lox. I love a bagel & lox sandwich, there's a restaurant near me that does a lox sushi roll, I just love it. Hot Smoked Salmon is NOT lox. But fresh made, and smoked well, it sates the same craving for me. Cooking this on the grill, at the absolute lowest temperature that you can keep your grill, will make for dozens of great bagels.

And it keeps in the freezer great!

Equipment

• Smoker (I have an egg-style Kamado Grill) and accessories
• I really recommend a meat thermometer that can keep you posted on the temperature. I have the Thermoworks Smoke.

Time

10 minutes prep, cooks for 30-45 minutes normally

Ingredients

• Wood Planks for the grill
• 1 cup of Apple Wood Chips
• Large cut of Salmon (2-4 pounds)
• 1 cup Brown Sugar
• 1 cup Salt
• Any spices you want to add, but keep it more simple

Instructions

Prep

1. Mix the 1 cup of sugar and 1 cup of salt together. With the skin side of the fish down, cover all of the surface of the fish with this mixture
2. If you have any preferred seasonings you want to add to your fish, add it here. When I made mine, I added dill weed, but you don't need anything
3. Put in the fridge for 1-3 hours

Cooking

4. Heat up your grill to a very low temperature, set to indirect heat. 225°F is perfectly fine, but the lower and longer you can cook this, the better the outcome
5. Transfer your fish to your wood planks, skin side down. Perfectly fine if the fish sticks out off the sides, this is just to prevent sticking to the grill. Dab off any excess moisture with paper towels
6. Add your wood chips to the smoker, then put your fish in the middle. I recommend using a meat thermometer for this recipe
7. Cook until the thickest part of the salmon is just below 140°F
8. Serve! Can be kept in the freezer for a while or the fridge for a week-ish