Name: 🐟 Hot Smoked Salmon
Ingredients: 2 lbs salmon fillet; 2 tbsp olive oil; 1 tbsp Dijon mustard; 1 tbsp honey or maple syrup; 1 tsp smoked paprika; 1/2 tsp black pepper; 1 tsp kosher salt; Wood chips

🐟 Hot Smoked Salmon

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Ingredients

2 lbs salmon fillet (skin on)
2 tbsp olive oil (or melted butter)
1 tbsp Dijon mustard
1 tbsp honey or maple syrup
1 tsp smoked paprika
¹⁄₂ tsp black pepper
1 tsp kosher salt
Wood chips (applewood or alder recommended)

Instructions

Prep Salmon:

Pat fillets dry. Mix mustard, honey, olive oil, paprika, salt, and pepper into a glaze. Brush salmon on all sides.

Set Up Smoker:

Preheat smoker to 225°F (110°C) with applewood or alder chips.

Smoke:

Place salmon skin-side down. Smoke until internal temp hits 140°F (60°C), about 45–60 minutes.
(If you prefer a flakier texture, pull at 135°F; for firmer, go to 145°F.)

Finish:

Optional brush with extra honey glaze in the last 10 minutes.

Serve:

Warm or at room temperature.

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