Salmon from the smoker oven

Gepubliceerd op 7 februari 2025

Recipes Fish Main courses Savoury

One of the most common ingredients used in the smoker is salmon. And although you can buy smoked salmon in the supermarket, it is much tastier to smoke it yourself. We explain step by step how to make your own smoked salmon at home.

Recipe

Salmon from the smoker

Learn how to smoke your own salmon in a smoker. An easy recipe, for the novice smoker user.

Course	Main course
Kitchen	Dutch
Servings	2 fillets

Preparation time

Preparation time	30 min
Time in oven	20-30 min
Total	1 hr

Equipment

Smoking oven
30 grams of smoke dust

Ingredients

2 salmon fillets with skin of 150/17 grams
100 ml mayonnaise
Basil
Pepper and salt

Salmon from the smoker

Start with the brining of the salmon. You do this by filling a large bowl with a liter of cold water. Then add 80 grams of salt and mix the salt and water. Place the salmon in the bowl and let it marinate for half an hour in the salty water. After half an hour, rinse the fish briefly with cold running water and then pat the fish well dry.
Prepare your smoke oven for use. Spoon two tablespoons of smoke moth into the pan. You can of course choose the taste of the smoke moth yourself. Beech, olive and lemon fit well with the taste of the salmon. Then place the drip tray and the smoking rack in the pan and turn the heat source on a high heat (70 to 90 degrees Celsius) until the smoke moth begins to smoke. Place the salmon in the pan and close the lid. Then turn off your heat source.
Let the salmon smoke for 20 to 30 minutes, this depends on the thickness of the fish. While you let the fish smoke quietly, you can make the basil mayonnaise. Cut the basil into small strips and mix it through the mayonnaise. To dilute the sauce a little you can add a few drops of water. Also add pepper and sauce to taste.
Remove the salmon from the oven and place it on the plate, divide the basil mayonnaise and sprinkle some coarse sea salt over the salmon to strengthen the smoke taste. You can also let the salmon cool first and then serve.

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