Salmon (Hot Smoked)

Name: Lachs (Hot Smoked)
Total time: 1 h
Ingredients: 80 g Meersalz; 50 g Zucker; 5 g Dill; 3 g Zitronenzeste; 3 g Weißer Pfeffer

BrineFishHot SmokingEasy1.5-3 hrs60-63 °C80-100 °CAlder or Beech

Salmon fillet with skin. Low and slow smoking for perfect results.

Ingredients(for 1 kg)

Sea salt80 g

Sugar50 g

Dill5 g

Lemon zest3 g

White pepper3 g

6-12 hours

Prepare salt brine. Soak salmon. Remove bones first.

2-8 hours

Dry uncovered in fridge until surface is tacky-dry.

1.5-3 hours

90 °C, alder/beech. Lower temp if albumin appears. Alarm 60 °C.

Pro Tip

If white albumin appears: lower temperature immediately!

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