Cold Smoked Salmon



Preparation: 15 min.
BBQ temperature: 1 to 24°C

What else is needed:

  • Closable barbecue or smoke box
  • Kitchen paper
  • Your favorite smoke dust*(fine sawdust)
  • Cold Smoke Generator


  • * A combination of oak and beech wood goes well with salmon. But other types like apple, hickory or cherry will do just fine too!
Cold smoked salmon recept
Cold smoked salmon recept

Step by step

Step 1: Salmon Preparation

Generously coat salmon all around with AllBrine No.1.

Refrigerate for 12 hours. Rinse off AllBrine and pat dry with kitchen paper. Then dry in the refrigerator (do not cover!) for another 12 – 24 hours.

Step 2: Smoking

Cold smoking is done at a temperature between 1 – 24˚C. Use a so-called “Cold Smoke Generator” (egg cartons filled with smoke dust also work). Smoke the salmon for 12 – 18 hours. After smoking put away refrigerated for another 24 hours to allow the smoke flavor to distribute and the flavor to develop.

Step 3: Serve

Slice thin tranches diagonally towards the tail. On a nice loaf of bread or fresh toast with some ground black pepper. Or New York style; on a bagel with cream cheese and raw onion. Enjoy!