Grab yourself a nice salmon filet and remove the bones. The easiest way to do that is to raise the bones with the blunt side of a knife. Than pull them out with the help of tweezers or tongs and portion the filet as desired.

Put cold water into a suitable container, enough to fully cover the fish and season with 75g of salt and 120g of sugar per liter of water. Whisk until dissolved, put the portioned salmon into the brine and chill for about 45 minutes.

In the meantime prepare your grill for indirect heat. After 45 min. (depending on the size of your portions) blot dry the salmon and season to taste with pepper.

Put the fish slices on the grill (indirect heat), add some beech wood sawdust to the coals and cover the lid. Cook the fish for about 50 minutes at 110°C / 230°F.

Enjoy and stay tuned!

Hot smoked salmon


1 Salmon filet
Cold Water
75g salt / liter
120g sugar / liter

Used tools & products:

Fishbone remover:

Global Knife: