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How to smoke salmon at home, four marinades

Published: 02-Oct-2012 (18:08); Viewed: 3280; Difficulty: 4 out of 10

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How to smoke salmon at home, four marinades
Semi-hot smoked salted salmon is a very delicious, tender food, but it can be much better, if the salmon will be marinated before smoking. Here yo can find four very popular marinades, which can be used for salmon smoking. This is not all possible marinades and you can also combine your own, according your personal preferences.

step-by-step instructions

  1. All these pictures will be described clockwise. The ingredients are very simple:
    • Skinless and boneless salmon fillet
    • Salt, 4% of the fish mass
    • Sugar, 30-50%% of the salt mass
    • Extra marinade:
      1. Red paprika chilli pepper
      2. Small bunch of dill
      3. Small bunch of parsley and quarter of lemon.
      4. Peppercorn and herbes de provence.

    1. Grind sweet pepper
    2. Finely chop the dill
    3. Mix milled pepper with herbes de provence.
    4. Finely chop parsley and finely slice lemon without the skin

  3. Sprinkle salt and sugar mixture over the salmon fillet.

  4. Cover salted salmon fillet with desired marinade.

  5. Marinade salmon in the fridge for 24 hours in the food bars, or in the containers.

  6. Remove all marinade from the surface of the salmon fillet. Place them on the bamboo steamer plates for smoking.

  7. Place trays with sugar and tea into the wok. These ingredients will create smoke for smoking.

  8. Place wok with bamboo steamer on the portable heater on medium heat. The salmon should be smoked at lowest possible temperature, therefore the bamboo plate with salmon should be as high as possible. During smoking, remove sugar, when it will be burned. Tea also should be changed when needed. In total, cooking time should be about 40 minutes.

  9. Remove salmon from the smoker, chill it down to room temperature.

  10. Slice it and serve. The smoked salmon fillet is very fragile, and it should be sliced with very sharp knife.

tips and tricks

  • If you salt small pieces of salmon, it is difficult to measure proper amount of salt, therefore, it will be very convenient, if in future you can apply salt visually.
  • It is very convenient to marinade small amount of salmon in the food bags, rather than large amount of salmon in is much more convenient to marinade in an appropriate plastic, glass, or stainless-steel container.
  • It is possible to serve smoked salmon by whole piece, without slicing.
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tags: fish; salmon; smoked food

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