Smoked Sweet Salmon Recipe



Rock salt
1 salmon cut into 170 g chunks with skin on
1.8 litres soy sauce
2 cups brown sugar
1 cup honey
2 tsp ground black pepper


  1. Coat the fish completely with kosher or rock salt and place in refrigerator for 12-14 hours. (Fish will become too salty to eat after 14 hours.)
  2. Rinse fish under cold water to remove the salt. Fish should now have a firm consistency. Combine the soy sauce, brown sugar, honey, and black pepper. Marinate the fish chunks for 24-36 hours.
  3. Preheat the smoker to 70°C. Lightly grease the cooking racks with oil. Place the fish skin side down on the racks and cook for 1-2 hours. Check the fish every 30 minutes; it is done when flaky.

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