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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.
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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.
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