Home Smoked Salmon

Home Smoked Salmon

Home smoked salmon with fennel slaw and hand-made aioli.

Try using this delicious cooking technique to smoke a variety of veges, meats and cheeses.


Smoked Salmon

  • 2 pieces of fresh salmon, about 150g each, pin bones removed
  • 1 T soft brown sugar
  • 1 t sea salt
  • ½ C smoking wood chips

1. Combine the sugar and salt and rub over the salmon. Set aside. This can be done the day before.

2. Construct your smoker. Line the bottom of a large pot with foil and sprinkle about ½ cup of wood chips over the foil. Select a pot with a steamer insert. Oil the bottom of the steamer.

3. Pat the salmon dry and brush off any remaining sugar/salt. Place the fish into the steamer and set over the pot with the wood chips. Cover tightly – preferably with a glass lid – and set over a medium heat.

4. The wood chips will quickly start smoking. Turn the heat down and allow the salmon to cook in the smoky heat. If your kitchen is too smoky or you are concerned the fish isn’t cooked through, carefully scatter a few drops of water over the wood chips and replace the steamer.

5. When the fish is cooked, turn off the heat and let it sit in the smoky steam for a few minutes – up to half an hour is fine.


Lemon Aioli

  • 2 cloves garlic – roasted in plenty of oil until soft and golden
  • ½ t rough sea salt
  • 1 T heaped whole-seed mustard
  • 2 egg yolks
  • 1 lemon juiced
  • ½ C extra virgin olive oil

1. Mash the garlic and salt together on your chopping board with the flat of a chef’s knife. In a small bowl combine the garlic with the egg yolks, lemon juice and mustard.

2. With a hand-held mixer, whisk until the eggs become pale. With the beaters still running, begin to add the oil a few drops at a time. When the oil is incorporated, add a little more. Keep going until all the oil is used and the aioli is pale and thick like mayonnaise.

3. Taste test and add more salt or lemon juice to taste.  You may need a little more lemon juice if your egg yolks are large.


Fennel and Apple Slaw

  • 1/8 C cider vinegar
  • 1 pinch of dried tarragon
  • ½ fennel bulb, finely sliced
  • 1 celery stick, finely sliced on a long diagonal
  • 1/2 crisp apple, julienned
  • fennel fronds
  • ¼ C Italian parsley leaves
  • ½ lemon, squeezed
  • Sea salt

1. Combine the vinegar and tarragon in a medium bowl.

2. Cut the vegetables carefully. Add all the ingredients to the vinegar and toss to coat thoroughly (this prevents the vegetables discolouring).

3. Add a squeeze of lemon juice and a grind of sea salt. Set aside until ready to plate up.


To plate up, heap the slaw in the centre of your dish, and place the salmon gently on top. Spoon the aioli over the salmon, garnish with a few more parsley leaves and serve.

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