Home-made smoked salmon

    30 min

    If you don't have a smoking pan, you can use a thick, deep rosting tin. Then just have a rack where you can put the salmon on. Even with a lid, smoke will come out of it so cover the pan with foil first before putting on the lid. Also, line the base with foil so that the uncooked rice won't stick to the pan and is easier to dispose of. The salmon is wonderful with mango salsa or tartar sauce and the leftovers are good for brekkie with scrambled eggs.


    Surrey, England, UK
    11 people made this

    Serves: 4 

    • 4 salmon fillets about 1 to 2 inches thick
    • 4 tablespoons lemon juice
    • salt and pepper
    • 1 mug uncooked rice or Cherrywood or Applewood shavings
    • bunch of fresh taraggon
    • bunch of fresh dill
    • bunch of fresh rosemary

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. First, coat your salmon with lemon juice and season it with salt and pepper.
    2. In the pan, add the uncooked rice and herbs. Place a rack over the uncooked rice and herbs and place salmon on the rack. Cover with foil and lid.
    3. Cook the salmon over high heat until it starts to smoke, then reduce heat to medium. Smoke the salmon for 15-20 minutes.
    4. In my experience, it's good to turn the salmon after 10 mins then finish the smoking otherwise. This gives it a more even colour.
    5. After 15-20 minutes smoking time, bring the smoking pan outside. Carefully open the lid, remove the salmon and dicard the rice and herbs.
    6. The salmon is wonderful with mango salsa or tartar sauce and the leftovers are good to make for brekkie like scrambled egg and smoked salmon.

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    Reviews in English (2)


    I love smoked salmon  -  29 Dec 2013


    The recipe is ok, but doesn't distinguish between hot smoked salmon and the cold smoked salmon most people associate with smoked salmon. This is hot smoked salmon. Explanations of the different kinds of smoked salmon and methods on this website: www.outdoorcook.co.uk  -  14 Aug 2012