Salmon Smoked | Recipe by

Salmon Smoked

Salmon Smoked Sous Vide Christmas Recipes
  • COOK TIME: 1hr
  • PREP TIME: 7 hours
  • DIFFICULTY: Medium
  • SERVES: 8


  • 8 Salmon portions – skinned and cleaned, each 75g-100g
  • PolyScience smoking gun
  • Wet Cure
    • 2 Pints water
    • 3 Bay leaves
    • 10 Peppercorns
    • 225g Salt
    • 225g Sugar
    • 1 tbsp/2g Thyme
    • 1g Five Spice powder





The delicate texture of smoked salmon is ramped up when using a water bath. The melt in your mouth flavours will make this a favourite at any dinner party.


Stage 1

  1. Firstly you’ll need to cure your salmon for 6 hours. This will make the flesh lovely and moist.
    1. Infuse all ingredients in a pan, bring to the boil then turn down the heat to a simmer.
    2. Remove pan from the heat once the sugar and salt is dissolved.
    3. Leave to cool
    4. Once cooled to fridge temperature add the salmon

    The cure can be stored in the fridge for up to one month and can be re-used for more than one recipe

Stage 2

  1. Pre-heat your water bath to 40°C.
  2. Rinse your salmon to remove the wet cure and cold smoke using a PolyScience smoking gun – you will need to apply 6 hits of smoke.
  3. Place your salmon portions into pouches and vac-seal. Depending on the size of your pouches you might want to seal them individually or in pairs.
  4. Now, place the freshly sealed pouches into the bath and cook sous vide for between 45 minutes and 1 hour.
  5. Keep checking the bath to make sure the water is covering the pouches.
  6. A couple of minutes before the time is up, prepare some ice water ready to place the pouches in.
  7. When the time is up, ‘refresh’ the pouches immediately in the ice water, remove the salmon and serve.

Chef’s tip: Instead of using a wet cure try covering the salmon with salt and sugar (60g of each) for 30 minutes then rinse.

Dish suggestion: Smoked organic salmon, pickled apple, wild dill and bagel crisps.

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