Dry-Rub Hot Smoked Salmon Recipe This succulent hot smoked salmon recipe, dry-rubbed then smoked with aromatic smoking chips, imparts a tender, smoky flavor, and is delicious served on its own, or mixed in with salads or on a sandwich.
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  • 2 tablespoons finely chopped fresh dill
  • 2 tablespoons brown sugar
  • 2 teaspoons ground cumin
  • 1 teaspoon onion powder
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 4 (6-oz) skin-on salmon filets, pin-boned
  • Lemon wedges, for serving


  • Stovetop smoker
  • Smoking wood chips


  1. Soak chips for 30 minutes. Meanwhile, make the dry rub by combining all ingredients, except salmon and lemon, in a small bowl.
  2. After the chips have soaked for about 15 minutes, take the salmon out of the refrigerator and place on a tray, skin side down. Spread the spice rub over the top of the salmon filets, pressing to adhere.
  3. Place the drained chips in the smoker and cover with the smoking chamber. Lightly oil the rack with spray oil and place salmon on top, skin side down. Cover the smoker and set over medium-high heat, with the exhaust fan on high.
  4. When you see smoke starting to escape from the smoker, in about 5 to 10 minutes, reduce the heat to medium and continue to cook the salmon for 15 to 18 minutes more, depending on the thickness of the fish and your desired doneness.
  5. Serve with lemon wedges.


  • Calories: 966 kcal
  • Carbohydrates: 30.2 g
  • Protein: 121.6 g
  • Fat: 36 g