Smoked salmon is a timeless favourite on the Christmas table – flavourful, elegant, and easy to prepare ahead of time. When smoked in a wood-fired smokehouse, the fish develops a deeper aroma and a handcrafted character that elevates the entire meal. At Corkframes, you’ll find durable stainless-steel smokehouses designed to give stable heat, clean smoke, and a smooth smoking experience for both beginners and seasoned cooks.
How to Smoke Salmon in a Wood-Fired Smokehouse
Ingredients
1 whole salmon fillet with skin (approx. 1–1.5 kg)
2 tbsp coarse salt
1 tbsp sugar
1 tsp crushed black pepper
Lemon slices and fresh dill for serving
For Smoking
Alder wood chips or a mix of alder and apple
Firewood to build a glowing ember base
Instructions
Mix salt, sugar, and pepper. Rub the mixture all over the salmon and let it rest in the fridge for 45–60 minutes. Pat the surface dry before smoking.
Prepare your wood-fired smokehouse. Corkframes smokehouses in stainless steel maintain heat evenly and are easy to handle. Light a small ember bed in the bottom chamber.
Add alder chips or apple wood chips to the embers. When the smoke turns light and steady, place the salmon on the grate, skin side down.
Keep the temperature between 60–80°C. Smoke the salmon for 40–70 minutes depending on size. It’s ready when the flesh is firm and reaches about 54–56°C at the centre.
Let the salmon cool, then refrigerate. The flavour deepens beautifully after a few hours.
Serving Tips
Serve the salmon with lemon slices, dill, and a classic mustard-dill sauce. It also pairs well with crispbread, thinly sliced potatoes, or a mild mustard crème. The gentle smoky flavour blends perfectly with the rest of the Christmas dishes.
Why Choose a Wood-Fired Smokehouse?
Wood-fired smoking creates a rich, natural flavour that electric smoking rarely achieves. The heat is more organic, the aroma more complex, and the process carries a true sense of craftsmanship. Corkframes smokehouses are made from stainless steel, easy to clean, and built to maintain consistent temperature – ideal for smoking fish, meat, or vegetables throughout the winter season.
Homemade smoked salmon brings both flavour and tradition to the Christmas table. With a wood-fired smokehouse from Corkframes, you create a festive dish that impresses – year after year.
