SMOKED SALMON BY M2 | makes any amount |


  • wild-caught salmon
  • brown sugar
  • sea salt
  • black pepper
  • honey


  1. thoroughly dry the filets of salmon (you can cut them as you please)
  2. rub equal amounts of sea salt and brown sugar over the salmon (this will dehydrate the salmon and "cure" it) and store it in the fridge for 2-48 hours.  keep in mind that the longer that you cure it, the saltier it will taste
  3. crust some of the salmon in freshly cracked black pepper 
  4. smoke the salmon in a grill (see my blog post for details of the smoking process) at 200F for at least 3 hours
  5. glaze the salmon without the black pepper with a little bit of honey
  6. package in wax paper and store in the fridge