Hot Smoked Salmon

Corey Siegel


1 each – Salmon Side
4 cups – Kosher Salt
4 cups – Brown Sugar
4 Tbsp. – Onion Powder
4 Tbsp. – Curry Powder
4 Tbsp. – Cumin
4 Tbsp. – Pickling Spice
2 Tbsp. – Dill Weed (dry)
1 tsp. – Red Pepper Flakes
1 tsp. – White Pepper


Combine all ingredients in a bowl.

Spread mixture heavily all over salmon filets and wrap in plastic.

Let fish cure for 1 hour.

Rinse off the cure and pat dry.

Place the lit Electrolux Volcano Smoker inside the Electrolux air-o-steam Touchline combi oven on the bottom rack.

Set the combi oven for convection mode at 225° F/ 30% custom vent/ half fan speed/ 30 minutes.

Next, set the combi oven to 180° F/ 30% humidity/ probe temperature 124° F.

Hot Smoked Salmon 2017-05-22T13:00:03+00:00 Electrolux Professional