Smoked Salmon Recipe



3.8 litres water
1 cup salt
1 cup white sugar
1 cup brown sugar
Lemon pepper to taste
85 g package dry crab and shrimp seasoning mix
Freshly ground black pepper to taste
4 garlic cloves, crushed to taste
1 dash hot pepper sauce, optional
4 lemons, sliced and crushed
2 oranges, sliced and crushed
1 lime, sliced and crushed
1 large yellow onion, sliced
1 Salmon


  1. Pour water into a large bowl or small bucket with salt, white sugar, brown sugar, lemon pepper, parsley, seasoning mix, garlic, hot pepper sauce, lemons, oranges, lime and onion. Soak your salmon in the brine for 12-36 hours.
  2. After the brining process, place salmon on tin foil and smoke between 90-110°C. The internal temperature should reach 60°C.
  3. Add fresh squeezed lemon or lime on top if desired. Enjoy!

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