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Hot-Smoked Salmon

This salmon is prepared using a stovetop smoker, which imparts an enticing wood-smoke flavor to the fish.


  • 1 cup kosher salt
  • 1/2 cup lightly packed light brown sugar
  • 1 tsp. ground coriander
  • 1/2 tsp. freshly ground black pepper
  • 1/2 tsp. paprika
  • 1/4 tsp. cayenne pepper
  • 4 salmon fillets, each 6 oz., pin bones
  • 1 Tbs. cedar smoking chips
  • Potato latkes for serving (see related
     recipe at left)
  • Sour cream for serving


In a bowl, whisk together the salt, brown sugar, coriander, black pepper, paprika and cayenne. Spread one-third of the salt mixture on a rimmed baking sheet and place the salmon, skin side down, on top. Pack the remaining salt mixture on top of the fish, forming a crust. Cover with plastic wrap and refrigerate for 1 hour. Rinse the salmon thoroughly under cold running water to remove all the salt. Pat dry with paper towels.

Heat a stovetop smoker on the stovetop over medium-high heat. Put the smoking chips in the bottom of the smoking pan, reduce the heat to medium and place the rack in the smoker. Brush the rack lightly with oil.

Place the salmon, skin side down, on the smoker rack. Cover and smoke until the fish is opaque throughout, 20 to 25 minutes, depending on the thickness.

Serve immediately with potato latkes and sour cream. Serves 4.

Williams-Sonoma Kitchen