Hot-Smoked Honey Salmon with Dill Crème Fraîche

Steps

1. Step 1

   In a small bowl, stir together the kosher salt, brown sugar, chopped dill, black pepper and lemon zest until evenly mixed and sandy.

   5 min

   • 1/4 cup kosher salt
   • 1/4 cup packed light brown sugar
   • 3 tbsp fresh dill
   • 1 tsp black pepper
   • 1 tsp lemon zest
2. Step 2

   Scatter a thin layer of the cure in a glass or ceramic dish. Lay the salmon fillets skin-side down in a single layer and pack the rest of the cure over the tops and sides of the fish. Cover and refrigerate for 2 hours. The fish will firm up and give off liquid.

   2 hr, hands-off

   • 4 pieces skin-on salmon fillets (about 6 oz each, 1 to 1 1/2 inches thick)
3. Step 3

   Rinse each fillet thoroughly under cold water to wash off all the cure, then pat completely dry with paper towels. Any cure left on will taste too salty.

   5 min

4. Step 4

   Set the fillets skin-side down on a rack over a tray and refrigerate, uncovered, for 1 hour. The surface should turn tacky and slightly shiny — that's the pellicle, and it's what the smoke sticks to.

   1 hr, hands-off

5. Step 5

   Meanwhile, make the sauce: stir together the crème fraîche, dill, lemon juice, lemon zest and shallot. Season with salt and pepper, cover and refrigerate until serving.

   10 min

   • 1 cup crème fraîche
   • 3 tbsp fresh dill
   • 2 tsp lemon juice
   • 1 tsp lemon zest
   • 1 tbsp shallot
   • salt
   • black pepper
6. Step 6

   Set up your smoker for 180°F with the alder chips or chunks. (On a charcoal or gas grill, bank a small fire to one side, put a foil packet of soaked chips over the heat, and keep the lid vents mostly closed to hold a low temperature.)

   20 min · 180°F

   • 2 cups alder wood chips, or 2–3 alder chunks
7. Step 7

   Whisk the honey, water, lemon juice and flaky salt together in a small bowl until pourable.

   3 min

   • 1/3 cup honey
   • 1 tbsp water
   • 1 tbsp lemon juice
   • 1/4 tsp flaky salt
8. Step 8

   Place the fillets skin-side down directly on the smoker grate, leaving space between them. Smoke at 180°F for 45 minutes without opening the lid.

   45 min, hands-off · 180°F

9. Step 9

   Brush the fillets generously with the honey glaze and continue smoking until the thickest part reads 130–135°F on an instant-read thermometer, 20 to 30 minutes more. Brush with glaze once more in the last 10 minutes. The fish should flake with gentle pressure and look lacquered.

   30 min, hands-off · 180°F

10. Step 10

    Rest the salmon 10 minutes before serving warm, with the dill crème fraîche alongside. To serve chilled, cool to room temperature, then refrigerate up to 3 days and bring out 15 minutes before eating.

    10 min, hands-off

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026