- Fresh, gutted salmon or salmon fillet
- Coarse sea salt from a salt mill
Salt and season the fish before smoking. You can also salt the fish after smoking while it is still hot. Sprinkle a thin layer of smoking chips on the tray. Place the tray on the holders on top of the element, directly above it.
Place the fish on the rack and into the smoker. Smoking time depends on the number of fish or the size of the fish. Small fish smoke in 20 minutes and large ones in 50–60 minutes. The fish is ready when the backbones and skin come off easily.