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Smoking Salmon
This is easy and whilst we can buy some really excellent smoked salmon there is nothing as exquisite as salmon that has just been smoked and eaten before it has been refrigerated.

Salt and Sugar Mix
Equal quantities of caster sugar and fine sea salt, well mixed and stored in an airtight container.
We keep salt and sugar mix in a 10L bucket so we can grab it at any time. Cheap salt doesn’t work and we don’t like the taste of the Murray River Salt.

Smoked Salmon Slices
50g slices of the freshest possible middle cut belly salmon are best.

Generously scatter a tray with the salt and sugar mix and lay the salmon slices in a single layer on the mix and then thickly scatter them with more of the salt and sugar mix. Return to the fridge and set a time for 30 minutes. When the timer goes, rinse the salmon under cold water, drain and pat dry on paper towel.

Hooded barbecue is great for smoking but this can also be done in a wok.

for the smoke mix
200g brown sugar
50g China black tea
rind of 1 lemon
rind of 1 grapefruit
6 cinnamon sticks
10g juniper berries

Line your barbecue or wok with a double layer of foil and layer the smoke ingredients in, in the listed order and place on high heat. Put the fish on a rack. As soon as the mix is smoking well turn off the heat add the fish and cover tightly with a lid. Depending on how cold your fish is and if you like it a little raw, cold smoke for 10 – 15 minutes or until the smoke mix is completely cold.

Full Side of Smoked Atlantic Salmon
for one side of salmon
70g sea salt
2L water
1 large red onion chopped
1 lemon, sliced

Dissolve the salt in the water, add the other ingredients and marinate the salmon side for two hours. Drain and pat dry.

for the smoke mix
200g brown sugar
pieces of pine branch that have been soaked in cold water for a few hours
rind of 1 lemon
6 cinnamon sticks
10g juniper berries

dried salmon side, cut into half (this avoids the tail end being a different texture)

Double line a wok with aluminum foil and put the sugar in the bottom, then the pine branches, rind and whole spices. Put the rack in place and cover with a lid and place it on very high heat. When it is smoking furiously add the salmon and immediately turn the heat off. Set a timer for 5 minutes and remove the thin end and allow another 5 for the thick end.

The salmon can served as it is or it can be cool chilled and re–warmed in a pre heated 200°C oven for about 8 minutes.

tip — Butterflying the tail end so that you have even thickness is another good option for smoking and in fact cooking at any time.

other fish
A little oiliness makes for better end texture with smoked fish and the reason why our local Tommy Ruffs are so excellent when smoked. We love them simple, chopped red onion, mayonnaise, black pepper and some thickly buttered good toast, maybe a nice fresh hardboiled egg.

the people behind Galaxy Guidesfood editor and publisher
Ann Oliver

champagne editor
Kaaren Palmer


Jan Bowman
Political comentator, briliant photographer…farmers’s market obsessed…Brisbane based.

Olivia Stratton Makris
Masters of Gastronomy, NYC, Spain and constant assistance and editorial suggestion…Adelaide based.

Michael Martin…Northern America 2016.Photographic assistance Kym Martin…Adelaide based.

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copyright © text, recipes and images Ann Oliver & Kaaren Palmer 2016.