How to Make Montreal-Steak-Seasoning Hot Smoked Salmon

People know me for pickling and fermenting, but the truth is my obsession is bigger than that. I’m hooked on food preservation and what I call food augmentation. Curing, smoking, brining, drying… anything that transforms an ingredient and enhances any of its qualities. This smoked salmon started as a simple idea: cure a fillet with Montreal Steak Seasoning and hot‑smoke it. It ended up being one of my favorite smoked salmon projects to date.

Montreal Steak Seasoning has always fascinated me because it’s rooted in the old‑school Montreal deli tradition — a bold mix of cracked black pepper, garlic, coriander, paprika, and aromatics that were originally used on smoked meats. Over time it became beloved not just for steak, but for anything that benefits from a coarse, aromatic, pepper‑forward cure. In fact, one of my earliest recipes on the blog was “Montreal Steak Seasoning – Inspired Fermented Pickles.”

Its texture draws moisture beautifully, and its flavor stands up to smoke without overpowering delicate proteins like salmon. That’s exactly why it works so well here.

I originally went to LIDL to grab a regular salmon fillet, but I was surprised to see they also had Faroe Island salmon. It’s farmed but in ocean waters with a fantastic reputation. It’s pricier, but I’ve always loved its buttery texture in restaurants, so I grabbed it. Farmed salmon works great, and wild salmon is leaner with a deeper flavor. If you kind of just don’t know or don’t care, just pick the freshest fillet you can find.

My son is picky about most foods, but he’s always loved fish and anything in the smoked/jerky universe. He’s also become a steak guy lately, and MSS is one of his favorite rubs. So when I started this batch, he jumped in, and it turned into a father‑son smoke session with incredible results.

If you’re into smoked fish, you can also check out my smoked whitefish process, smoked whitefish spread, smoked whitefish salad, or my punchy smoked fish dip with pickle relish. But let’s get into this Montreal Steak Seasoning hot‑smoked salmon.

Yield:

One large salmon fillet (any size; percentages for cure provided below). A 2.56 lb. (1162g) fillet typically yields about 1.9–2.1 lbs. of finished hot‑smoked salmon after curing, drying, and smoking. Around 6–8 servings but depends on exact use.

Shelf Life & Storage:

• Refrigerated (wrapped): 1 week
• Frozen (vacuum‑sealed): up to 3 months
• Great for: bagels + cream cheese, fish dip, salads, snacking, flaking over rice

Equipment:

• kitchen scale
• mixing bowl
• vacuum sealer or plastic wrap
• If using plastic wrap: glass baking dish or tray to place the fish
• wire rack
• sheet pan
• smoker / bullet smoker
• lump charcoal and chimney
• digital thermometer

Ingredients:

(Percentages are based on the weight of your salmon. Using a digital scale is strongly recommended, but safe volume equivalents based on a 2.5 lb. salmon filet are provided below.)

• Fresh salmon fillet, skin‑on (any size; I used a 2.56 lb. salmon, which is 1162g, as shown in the featured photos)
• Salt — 2.5% of fish weight, or 1¾ TBSP for a 2.56 lb. (1162g) fillet; example: I used 29 grams of salt, which is 2.5% of 1162 grams)
• Sugar — 2% of fish weight, or 1 TBSP + 1 tsp
• Montreal Steak Seasoning — 1.5% of fish weight, or 1 TBSP; note this product also contains salt; if you use an unsalted version you should add another 1% salt by weight of fish)
• Honey — 2 tsp (optional but recommended)
• Additional Montreal Steak Seasoning — 1½–2 tsp (for post‑dry rub aesthetic)
• Optional: dried chili flakes (for a version with kick); to taste
• Smoking wood: applewood, alder, or cherry

Instructions:

Day 1

1. Mix the cure: Combine the salt, sugar, and Montreal Steak Seasoning; a digital scale gives the most consistent results, but the volume equivalents above will still produce a properly seasoned cure.

2. Cure the salmon: Place the salmon in a vacuum‑seal bag, spoon the cure over the entire fillet — top and bottom — then seal, pouring any leftover seasoning evenly over the fish, and refrigerate for 24 hours; if not using a vacuum sealer, lay out plastic wrap, coat the salmon thoroughly on both sides, wrap tightly, and place in a glass baking dish or equivalent to catch liquid released by the fish.

Day 2

3. Rinse and pat dry: Open the bag, drain the liquid, rinse the salmon well under cold water (the cure flecks will wash off but the flavor has penetrated), and pat the salmon very dry with paper towels for a few minutes until virtually no moisture transfers anymore.

4. Air‑dry to form the pellicle: Place the salmon on a wire rack set and refrigerate uncovered for 12–24 hours to form the tacky pellicle that helps smoke adhere and creates smoked salmon’s signature texture. As desired, you can keep a tray under the rack but the fish typically does not drip at this point.

Day 3

5. Prepare your smoker: Soak your wood chunk or chips for at least 30 minutes (up to 12 hours beforehand); choose applewood, alder, or cherry. Light your charcoal in a chimney until mostly ashy gray (~15 minutes after lighting).

6. Add honey + MSS: Brush about 2 tsp honey over the salmon flesh to help smoke cling and add depth, then sprinkle 1½–2 tsp more Montreal Steak Seasoning over the top for visual appeal and extra flavor. You can also add some dried red chili flakes if you want to add some heat.

7. Smoke the salmon: Place your charcoal in the smoker, add the soaked wood, set the salmon inside on the top rack, and hold the temperature at 180–200°F for 1.5 – 2 hours, noting that depending on your setup and doneness preferences, total smoking time will vary.

8. Check for doneness: Look for easy flaking, a gently lacquered surface, thin white lines of albumin, and an internal temperature around 130–135°F to confirm the salmon is finished.

9. Serve or chill: Eat the salmon hot as an entrée or cool it to room temp and refrigerate uncovered overnight (one more time, like before) for a firmer, snackable texture that’s perfect on bagels, in dips, flaked into salads, or eaten straight like salmon jerky.

Notes:

• Pairs really well with bagels and cream cheese
• Cam fold into cream cheese to make a ready-to-serve smoked salmon cream cheese; added deets for this in my second cookbook!
• Use as the smoked fish for my “punchy fish dip with dill pickle relish” (click here for easy recipe); awesome on crackers and more!