Grill & BBQ
Hot smoked salmon
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Hot smoked salmon with juniper. This Finnish-inspired book describes warm smoking, not cold smoking.
Timing
- Preparation: 25 min.
- Cooking: 50 min.
- Minimum core temperature: 63 °C.
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 410 kcal
- Protein
- ≈ 44.8 g
- Carbohydrates
- ≈ 1 g
- Fat
- ≈ 25.2 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Raw salmon fillet with 900 g; no loss of water or fat removed during smoking. One teaspoon of sugar: 4 g according to existing household measurements. Salt, juniper and dill in small amounts are excluded.
Quantity assumptions and ingredient mapping
- 900 g salmon fillet with skin · ≈ 900 g · Assumed quantity / reference product
- 1 teaspoon sugar · ≈ 4 g · Assumed quantity / reference product
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 900 g salmon fillet with skin
- 12 g salt
- 1 teaspoon sugar
- 1 teaspoon crushed juniper berries
- 1 bunch of dill
Instructions
- Pat the salmon dry, remove the bones and season; keep refrigerated until smoking.
- Preheat the smoker to around 90-110 °C with suitable natural smoking wood.
- Hot-smoke the salmon on a rack over indirect heat.
- Cook until the core temperature reaches at least 63 °C and serve with dill.
Tips
- Grill device: smoker/smoker
- Food safety: Handle raw and cooked food separately; keep refrigerated; use a food thermometer. Check the minimum temperature and resting time specified in the recipe.
- Technique: An interpretation of the country's cooking techniques for home barbecue equipment; regional traditional versions may differ.
- Tip: Hot smoking is not cold smoking; check the safe core temperature.
You can also find this recipe in Svens Feuerküche – Grillen um die Welt. Look inside the book · View on Amazon ↗
