Kamado-cured gravlax-style smoked salmon

Forget shop-bought smoked salmon: with a kamado, you can recreate at home the cold-smoking technique, gravlax-style, inherited from Scandinavian traditions. Between salt curing and slow smoking at a low temperature, this preparation takes patience—but it turns a simple salmon fillet into a meltingly tender fish charcuterie, delicately scented.

Ingredients:

The success of this recipe depends on the quality of the salmon and patience during curing. Choose a very fresh fillet, with the skin on, to make the final slicing easier.

• 800 g to 1 kg fresh salmon fillet, skin on
• 400 g coarse salt
• 200 g caster sugar
• 1 large bunch of fresh dill
• 1 tbsp crushed black pepper
• (Optional) lemon zest or pink peppercorns to flavour the cure
• Wood dust for smoking (choose a mild wood so it does not overpower the salmon’s delicacy)

Preparation

Step 1: Prepare the cure
Mix the coarse salt, sugar, crushed pepper and finely chopped dill in a bowl.

Step 2: Cure the salmon
Place the fillet on cling film, coat it generously with cure on all sides, seal tightly and refrigerate under a light weight for 24 to 36 hours.

Step 3: Rinse and dry
Rinse the salmon under cold water to remove excess cure, pat it dry thoroughly, then leave it uncovered in the fridge for 2 to 4 hours: this allows the surface to form a thin pellicle that will hold the smoke better.

What is curing?
Curing involves coating the salmon with salt and sugar, which draw out moisture by osmosis. The flesh firms up, flavours concentrate, and the fish is then better able to take on the smoke.

Mastering smoking on a kamado

Unlike conventional cooking, cold smoking is done without embers beneath the salmon: the aim is simply to smoke the fish, not cook it, at a temperature that does not exceed 25–30°C. For this, your kamado becomes a simple smoking chamber.

Step 1: Set up the smoking spiral
Fill the smoking spiral with wood dust and light one end. Place it at the bottom of the Kamado, close the lid, and leave the vents barely open to maintain a slow burn.

Step 2: Smoke the salmon
Place the fillet on the grill, skin-side down, away from the smoking spiral. Smoke for 6 to 12 hours depending on the intensity you want, making sure the temperature stays low.

Step 3: Rest
Once smoking is finished, leave the salmon uncovered in the fridge for a few hours before slicing: the smoke distributes evenly and mellows.

Serving ideas and sides: Nordic brunch style

Slice the salmon very thinly with a sharp knife, starting from the tail. For a neat presentation, serve it directly on a salmon smoking board.

• Rye bread or warm blinis
• Crème fraîche or soft cheese
• Sliced red onion and fresh dill sprigs
• Lemon and freshly ground pepper

Why smoke your own salmon?

Making your own smoked salmon means mastering every step: the fish’s freshness, the intensity of the cure, the gentleness of the smoke. With the right equipment, it’s an accessible experience that transforms the final result.

• A melting texture that’s naturally tender and moist
• A subtle smoky flavour, with no harshness or bitterness
• A customisable recipe: dill, citrus and spices to suit your tastes

No more mass-produced smoked salmon with that one-note taste. Make room for delicate, fragrant homemade smoked fish.

Conclusion

Homemade Kamado-smoked salmon is a recipe that takes a little planning, but the result is worlds apart from anything you’ll find on the supermarket shelf. Start the cure the day before, set up your smoking spiral, and treat your table to smoked salmon with truly incomparable finesse.