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Home page>Tips & recipes>Recipes>Homemade smoked salmon with peppercorns
Homemade smoked salmon with peppercorns
Preparation20 min.
Resting time12h

Homemade smoked salmon with peppercorns


- 4 fresh salmon steaks, skin on
- 10.6 oz coarse Guérande salt
- 5.3 oz sugar
- 2 tablespoons of whole spices of your choice (e.g. pepper, juniper, coriander, red berries, etc.)
- 2 tablespoons of beechwood sawdust


1 In a bowl, combine the salt, sugar and selected spices. Mix the ingredients well and spread a third of the mixture in the bottom of a dish, then place the salmon pieces on top, skin side down.

2 Add the rest of the mixture over the top, so that the salmon is completely covered. Place cling film over the dish and refrigerate for 12 hours.

3 Remove the pieces of salmon and rinse them in plenty of water! Dry the fish with a paper towel and add them to the steamer. Heat a saucepan that fits the diameter of your steamer to 2/3 of the maximum power of your stove.

4 Once the saucepan is hot, turn off the heat, add the sawdust, then quickly replace the steamer with its lid. Place the saucepan on a cool surface, if possible (heat resistant work surface, trivet or in the sink, etc.)

5 Leave to smoke for 30 to 45 minutes for a well-smoked salmon.

6 Wrap the pieces of salmon in cling film and leave to rest for at least 2 hours before enjoying!

Your salmon will keep for up to 8 days.

Bon appétit!

Cristel products used for the recipe

Steamer - Cristel USA
Mutine Removable handle
Stewpan with Lid - Cristel USA
Stewpan with Lid
Casteline Removable handle
Wood side handle - removable - Cristel USA
Wood side handle - removable
30/11/2021 09:54:37