Amazon Associates PartnerTrusted
As an Amazon Associate, we earn from qualifying purchases made through links on this page. This helps support our site at no extra cost to you. Clicking on ingredient or equipment links will take you to amazon.com where you can purchase these items.
Homemade Smoked Salmon
Learn how to make your own homemade smoked salmon in two steps: first a lemon, dill and pink peppercorn gravlax, then a gentle smoking in a small smoker. Ideal for celebrations or an elegant appetizer, this economical method yields tender, slightly sweet, and subtly smoked salmon.
Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist
Cost Breakdown
Critical Success Points
- • Cure time of 12‑24 h in the refrigerator
- • Dry the salmon until the pellicle forms
- • Maintain the smoker temperature at 80 °C
Safety Warnings
- • Handle raw salmon with clean hands and utensils to avoid contamination.
- • Keep the salmon at 4 °C or lower during the cure.
- • Use gloves or tongs when handling the hot smoker.
☕ 100% Free & Ad-Free Forever! Made by ADHD friends who got lost in recipe videos
We built this because we kept forgetting recipe steps. Help us keep it ad-free & support our caffeine addiction!
You Might Also Like
Similar recipes converted from YouTube cooking videos
Tarte aux fruits exotiques
Tarte sablée à la noix de coco garnie d'une onctueuse crème à la mangue et décorée de fruits exotiques frais (mangue, papaye, ananas, kiwi, bananes et fraises), nappée d'un brillant nappage à la confiture d'abricot.
Cake au cœur de framboise recouvert de glaçage rose
Un cake moelleux à la poudre d'amande et à la farine, parfumé à la rose, avec un cœur fondant de purée de framboise et un glaçage chocolat rose. Parfait pour la Saint‑Valentin ou toute occasion spéciale.
Paul Bocuse's Crepes
Ultra-light and tender French crepes, inspired by the famous Paul Bocuse recipe presented in 1977. A simple-to-make batter, rested for two hours, that yields golden, fluffy, and deliciously buttery crepes, perfect for Candlemas or any time of the year.
Gigot d'agneau au four
Un gigot d'agneau tendre et parfumé, mariné avec du beurre aux épices, cuit lentement au four à 200 °C et servi avec des pommes de terre sautées.
Coconut and Raspberry Crumble Cake
Moist coconut and raspberry cake topped with a crunchy coconut crumble. A humid and melt‑in‑your‑mouth texture, ideal for dessert or a snack. The crumble can be prepared ahead and the cake keeps for 3 days in the refrigerator.
Small red fruit crumble squares with almonds and lemon
Delicious squares with shortcrust pastry, filled with a silky almond and lemon cream, topped with fresh red fruit and a crunchy crumble. Ideal for a snack or a light dessert.