Bradley smoked salmon


The Bradley smoker is our favorite kitchen appliance and it’s already earned us back the money that we paid for it.

Smoked salmon is so easy to make with Bradley that I’m constantly on the lookout for deals on salmon. Last week, the special was 40kr/kg at City Gross at Bromma. Granted, I had to fillet it which is the most hated kitchen chore but I kept thinking about the end result – salmon pasta salad for my lunch on a upcoming hike. Great motivator I tell you 😉

Anyway, here’s the recipe.


  • 1 salmon fillet about 2kg, cut into 2 pieces
  • 125mL salt
  • 125mL sugar
  • Freshly ground white pepper
  • Dill (optional)


Step 1

Mix the salt and sugar together

Step 2

Place one salmon fillet with the skin side down on a clean surface. Sprinkle half the salt mixture evenly over the salmon and pat down the salt mixture on the fish. Add the pepper.

Step 3

Repeat the same procedure for the second fillet. Add the dill on top of the first salmon.

Step 4

Place the second fillet on top of the dill.

Step 5

Wrap in plastic wrap and place in a container (to catch the juice). Refrigerate for 1 hour. Rinse off the salt mixture.

Step 6

Smoke in the Bradley smoker for 1 hour with the smoke (your choice of bisquette but we like hickory) then without the smoke at the same temperature for another 30 minutes.

Step 7

Serve as is, in a pasta salad, in a quiche or pie. YUM!

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Comments (3)

  1. posted by David James on December 11, 2016

    Your recipe says to smoke for 1 hour and then without smoke for another 30 minutes. What temperature do you have the smoker at please?

    • posted by Phuong LJ on December 13, 2016

      the same temperature

      • posted by Phuong LJ on December 14, 2016

        Sorry, I didn’t realise that there is no temp. indication in the recipe. At 100 degrees Celsius.


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