Hot smoked salmon is one of those dishes which not only tastes awesome but looks awesome too, it creates the centre piece of any spread and has that real WOW factor from your guests.
Most of the prep and cooking time is spent just waiting for it to cure and when it comes to the cooking, it really couldn't be easier.
Dry brine (2–3 hrs): Mix salt, sugar, lemon zest and pepper. Rub evenly over salmon. Cover and chill 2–3 hrs. Rinse, pat dry, then air‑dry 30 mins on a rack.
Setup BBQ: Light outside burners on low, centre off for indirect heat ~90–110°C. Add a smoker box with beech or apple.
Cedar plank option: Soak plank 1 hr, preheat on the grill 3–5 mins until it just begins to smoke, then place salmon on top.
Cook: Smoke until the thickest part reaches 50–52°C for medium (about 30–60 mins depending on thickness and pit temp).
Finish: Optionally brush with maple‑Dijon for the final 5 mins. Rest 5 mins before serving.
Serve with dill yoghurt, lemon wedges and baby potatoes. For firmer texture, target 54–56°C; for slightly softer, 48–50°C. Always probe the thickest part.
6 servings