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Coldsmoked salmon

Coldsmoked salmon

Nothing more beautiful than the art behind a craft product. This craftmanship needs passion. Try making this coldsmoked salmon from scratch and you'll find out soon how easy to become passionate about it. You need to have some patience, but the end result is just awesome!

Course cold smoked, Main Course
Cuisine European, nordic
Keyword brined, cold smoke generator, Coldsmoked, cured, homemade, Salmon


  • 400 gr Salmon
  • Beech wood smoking dust
  • 2 vacuum bags


  • 20 gr coarse salt
  • 15 gr sugar
  • 1/2 tsp ground juniper
  • 1/2 tsp ground piment
  • 1/2 tsp ground bay leaf
  • 1/2 tsp ground mustard seeds


  1. Mix all brine ingredients by hand to break up any clumps. 

  2. Rub the salmon thoroughly with the brine salt and put all of it in a vacuum bag. Put the bag in the cooler for about 6 hours. If you don't have a vacuum machine you can brine the salmon for 12 hrs. 

  3. Remove the vacuum bag and rins the salmon with cold water to remove the brine. Put the salmon on a rack and dry the surface for about 2hrs. in the fridge. 

Cold Smoking

  1. Add the beechwood dust to your cold smoke generator. Burn the starting end of the smoking dust with a torch until the dust starts to burn. Blow out the flame and wait until you see a nice thin blue smoke coming from the cold smoke generator. Open the lower vent of your smoker completely and a leave a small opening at the upper vent. This way your smoker will get a nice airflow leaving the smoke just long enough before it turns bitter. 

  2. Put the salmon on the grid above the cold smoker and smoke the salmon for about 6-10 hours (Depending on how intense you like the smoke flavor).

  3. After you've smoked the salmon put it in a clean vacuum bag and put in the fridge for about 2 days to stabilise the smoke flavor. 

Cut some thin slices from your cold smoked salmon to serve. Have a nice meal!