Pickled and Smoked Salmon

Preparation info

  • Difficulty


Appears in

Home Made

By Yvette van Boven

Published 2011

  • About

Fish that is fairly fatty lends itself better to smoking, but actually any fish can be smoked. Always pickle the fish (or meat) beforehand. You can do so in a brine bath, but also by rubbing the meat with salt. You will achieve the best result if you first dry the fish before smoking it. You can do this in the refrigerator. But patting it dry with kitchen paper also works for the more impatient chefs.


  • 500 g (1 lb) fresh salmon fillet, skinned
  • 115 ml (approx. oz/½ cup) dark rum
  • 100 g (approx. 4 oz/½ cup) brown sugar
  • 50 g (approx. 2 oz) coarse sea salt
  • freshly ground black pepper


Place the salmon in a shallow dish. Pour the rum over the salmon and leave to stand for 30 minutes. Remove the salmon from the liquid and carefully pat dry with kitchen paper. Discard the liquid. Combine the sugar, salt and pepper. Line the bottom of a bowl or roasting tin with part of the salt-sugar mixture and place the salmon in it. Spread the rest of the mixture to fully cover the salmon. Cover with plastic wrap and leave the salmon to marinate in the refrigerator for 3 to 4 hours. Place a handful of wood chips at the bottom of the smoker and get ready to smoke. Take the salmon from the refrigerator, wipe it clean and discard the moisture and the remaining mixture. Rinse the salmon under the water and carefully pat it clean and dry with kitchen paper. Smoke the salmon until done for approx. 15 minutes. The thickness will determine how long. You can leave the salmon to cool completely and use it as sandwich filling. Delicious with the horseradish sauce.