Snapguide
STEPS
INGREDIENTS
CUT THE SALMON INTO TWO HALVES

CUT THE SALMON INTO TWO HALVES

CLEAN THE TWO HALVES, REMOVE ALL THE PIN BONES (check for any remaining pin bones and remove them with tweezers.)

CLEAN THE TWO HALVES, REMOVE ALL THE PIN BONES (check for any remaining pin bones and remove them with tweezers.)

ADD SEA SALT

ADD SEA SALT

CLEAN OFF THE SEA SALT WITH WATER

CLEAN OFF THE SEA SALT WITH WATER

PUT THE TWO CLEAN HALVES ON A DEEP TRAY WITH GRILL FOR 24 HOURS IN FRIDGE

PUT THE TWO CLEAN HALVES ON A DEEP TRAY WITH GRILL FOR 24 HOURS IN FRIDGE

PUT THEM ON THE SMOKER

PUT THEM ON THE SMOKER

LIGHT THE SMOKER WITH THE SAWDUST

LIGHT THE SMOKER WITH THE SAWDUST

READY AFTER SIX HOURS IN THE SMOKER, ADD SOME SEED OIL. CHILL IN THE FRIGDE AND IT IS READY TO SERVE. ENJOY A NICE MEAL!!!

READY AFTER SIX HOURS IN THE SMOKER, ADD SOME SEED OIL. CHILL IN THE FRIGDE AND IT IS READY TO SERVE. ENJOY A NICE MEAL!!!

RECIPES AND MORE ON FACEBOOK: RESTAURANTESAFINCA VISIT US IN SANTA EULALIA DEL RIO , IBIZA.

RECIPES AND MORE ON FACEBOOK: RESTAURANTESAFINCA VISIT US IN SANTA EULALIA DEL RIO , IBIZA.

  • 1.0 FRESH SALMON
  • 1.0 KNIFE TO SLIDE
  • SEA SALT
  • 1.0l SEED OIL
  • 1.0 SMOKER WITH SAWDUST OF CHESTNUT OR BROWN OAK
  • 1.0 TWEEZERS FOR REMOVING PIN BONES
  • 1.0 DEEP TRAY WITH GRILL