Our simple recipe for a spicy Dry Brined Hot Smoked Salmon gives you a fantastic balance of rich, smoky flavor and a tender, flaky texture. The spicy dry brine uses Korean chili threads for the heat, and the brown sugar balances it with a touch of sweetness. Dry brining helps the salmon retain moisture and enhances its natural umami, and is easier than a traditional wet brine.
Spicy Dry Brine Smoked Salmon
This smoked salmon is easy to prepare with minimal ingredients and effort, perfect as a snack, appetizer, or centerpiece for a charcuterie board.
Dry brining is out go-to method for curing salmon before smoking, especially if we’re in a hurry. A dry brine allows the salt and sugar to penetrate the fish and draw out excess moisture. Unlike wet brining, it requires no extra liquid, making it quicker and more convenient. After a short brine time, the salmon is smoked hot and fast, resulting in a beautifully tender bite with just the right amount of spice.
Korean chili threads add a mild heat with a slightly fruity undertone, making this recipe stand out from traditional smoked salmon. The hot smoke infuses a deep, woodsy aroma into the fish, making it incredibly versatile. This recipe is best served on crackers with cheese, flaked over a salad, or eaten straight from the cutting board. Salmon lovers are going to be asking for this recipe! You’ll want to make extra so you can turn it into this Smoked Salmon Dip!
Why You’ll Love This Dish
- Simple and Flavorful – The dry brine enhances the salmon’s natural taste with minimal effort.
- Perfect for Entertaining – Pairs well with cheese, crackers, and spreads for a crowd-pleasing appetizer.
- Smoky and Spicy – Slow smoking and gochugaru chili flakes give a bold, unique flavor.
- Make-Ahead Friendly – This smoked salmon keeps well in the fridge, making it easy to prepare in advance.
Try our Maple Smoked Salmon recipe!
Spicy Hot Smoked Salmon Shopping List
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
Ingredients
- Salmon Filet
- Salt
- Brown Sugar
- Korean Chili Threads
Get all of our Traeger Smoked Salmon Recipes!
How To Make Spicy Hot Smoked Salmon
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
How to Make Spicy Dry Brine Smoked Salmon
- Prepare the Salmon – Pat the salmon dry with a paper towel to remove excess moisture.
- Brine the Salmon – Coat the salmon evenly with salt, brown sugar, and gochugaru. Wrap tightly in plastic wrap and refrigerate for 2-3 hours.
- Unwrap and Dry – Remove the salmon from the plastic wrap and let it sit uncovered for a few minutes while preparing the smoker.
- Smoke the Salmon – Place the salmon directly on the smoker at 225°F for 90 minutes.
- Rest and Serve – Let the salmon cool before serving. Enjoy plain, or pair with cheese and crackers.
Enjoy on our Smoked Salmon Eggs Benedict!
FAQ
How do I store leftover smoked salmon?
Keep it in an airtight container in the refrigerator for up to 5 days. For more extended storage, vacuum-seal and freeze for up to 2 months.
Can I reheat smoked salmon?
Smoked salmon is best enjoyed cold or at room temperature, but if you prefer it warm, gently reheat it in a low oven (275°F) for a few minutes.
Can I prepare this in advance?
You can brine the salmon the night before and smoke it the next day. Once smoked, it keeps well for several days, making it perfect for meal prep.
What can I use instead of Korean chili threads?
You can sub in Korean Chili Flakes, also known as gochugaru, or substitute with smoked paprika for milder heat. Crushed red pepper flakes would make for a spicier kick.
Spicy Togarashi Smoked Salmon recipe
Serve This With…
- Cream Cheese & Bagels – A classic pairing for breakfast or brunch.
- Charcuterie Board – Serve alongside cheeses, crackers, and pickles.
- Salads & Bowls – Flake over a caesar salad or grain bowl for added protein.
- Scrambled Eggs – Mix into eggs for a smoky, spicy breakfast.
This would be great in our Smoked Salmon Chowder!
More Salmon Recipes To Try!
Charcuterie Board Favorites
Spicy Dry Brined Hot Smoked Salmon
Ingredients
- 2 pounds salmon filet
- 1 teaspoon salt
- 1 tablespoon brown sugar
- 2 tablespoons Korean chili thread
Instructions
- Pat dry the salmon filets with a paper towel.
- Coat the salmon with the dry brine ingredients.
- Wrap the salmon I plastic wrap and place into the refrigerator for 2-3 hours.
- After the brine time, pull the salmon from the fridge, unwrap and place directly onto the grill top.
- Smoke the salmon at 225 degrees for 90 minutes.
- After the it’s done grilling, pull the salmon and let cool.
- Serve plain or with cheese and crackers.
