I am very excited that our friend Loreto, from the gastronomic blog Sabores de Colores , presents us with this rich and tasty recipe for smoked salmon. It makes me excited because it shows us how easy it can be to get a super special touch (and in this case spicy!) in fish or meat. It achieves this thanks to the Nordic Ware smoker , a tool that leaves no one indifferent, and whoever dares to try it becomes addicted to transforming fish, meat or vegetables into unique, tender and flavored pieces in the best way.

Loreto, already an expert with the smoker, accompanies this salmon with a flavored crème fraîche that will give you a lot of play.

Autumn has arrived and you are beginning to fancy dishes that will make you fly to the mountains. Can you imagine being able to prepare your favorite recipes with smoked touches, aromas of wood,...?

And by saying mount it does not mean that it has to be all meat, today I present you a spicy and smoked salmon; smoked in the Nordic Ware smoker , it is cooked with the smoke of wood chips and you can not imagine what a great delight.

On this occasion we will marinate the salmon for an hour before smoking it so that it has added aromas in addition to the wood that we will get in the smoker.

It is such a simple yet delicious dish that without hesitation it can become part of an informal dinner or even a festive dinner, you know that this will always depend on how we want to accompany it.


For the smoked salmon:

  • 550 gr salmon in one piece
  • 350 g coarse salt
  • 175 gr muscovado sugar
  • 1 tablespoon ground cayenne
  • 1 tablespoon grated ginger
  • 1 tablespoon lime zest
  • juice of 1 lime
  • 250ml water
  • 2 tablespoons of wood chips

For the flavored crème fraîche:

  • 250 g creme fraiche
  • freshly ground pepper
  • 1 tablespoon chopped coriander
  • 1 teaspoon lime zest


1. In a bowl, mix the coarse salt, the sugar, the grated ginger, the cayenne pepper and the lime zest.

2. We distribute a third of the mixture on a large plate or tray, place the salmon on the mixture by the skin. Then we cover with the remaining two thirds. Press lightly and let marinate for an hour in the fridge.

3. After one hour we remove the salmon from the fridge, wash the piece under the tap, dry with absorbent paper and place on the perforated tray of the smoker.

4. Finally, once the salmon is marinated, place two spoons of wood chips in the bottom of the smoker . Next, place the container for the liquids, pour in the 250 g of water and the lime juice (in this case it is necessary to smoke with liquid so that the juiciest salmon remains), place the tray on it along with the salmon and we cover We turn on the fire and cook for 15 minutes. (Don't let the smoker exceed 100ºC, you can control it with the thermometer it has, if you see that it goes over temperature, you just have to lower the heat.).

5. While the salmon is smoking, I encourage you to prepare the flavored crème fraîche, they are the perfect marriage. To prepare it is as easy as mixing the ingredients in a bowl and adjusting the pepper.

You can serve the salmon hot, warm or cold, accompanied by the crême fraîche, it is delicious in every way. But it is important that you do not expect the type of salmon that is found in supermarkets, the one that I offer you today is a juicy salmon, with touches of wood that make it a real temptation.


Ana Lucia Sevila Llinares said:

En el post de como ahumar salmón, veo que el ahumado es de Nordic Ware, pero cuando pincho, sale el de Zwilling, que no lleva termómetro de temperatura. Es lo mismo ?

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