Recipe courtesy of Michael Symon

Hot Smoked Salmon

Getting reviews...
I make this a ton in the summer with all kinds of different fish, depending on what looks freshest. It is super easy and impressive, and that crunchy radish salad is my go-to with seafood and chicken in the summertime.
  • Level: Easy
  • Total: 2 hr (includes soaking and marinating time)
  • Active: 5 min
  • Yield: 6 servings
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Special equipment:
a smoker or grill; a cedar plank, soaked in water for 2 hours
  1. Soak a cedar plank in water for 2 hours. Stir together the soy sauce, honey, mustard, olive oil and lemon juice in a large shallow baking dish, then add the salmon. Let marinate 30 minutes.
  2. Meanwhile, fire up your smoker to a temperature of 225 to 250 degrees F, with the smoke running clear. If you don’t have a smoker, set up a grill for indirect heat by building the coals on one side only. If desired, add some fruit wood of your choice to the coals for extra flavor. If using a gas grill, heat one side only to medium-high heat.
  3. Place the salmon on the cedar plank and place in the smoker to hot smoke for 20 to 25 minutes, or until desired temperature.
  4. For the salad: Whisk together the garlic, olive oil, sesame oil and lemon juice or rice vinegar if using. Fold in the veggies. Season with salt and pepper.
  5. Finish with the chile crunch and sesame seeds. Serve with the salmon.

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