International Seller

Pascal Motafferi

1 450-693-1227, ext 131

Cold Smoked Salmon Steaks  

Cold Smoked Salmon Steaks  

This recipe takes a very long time to make (it takes around 72 hours), but doesn’t require a lot of preparation and labor time (I would say around 3 x 5 minutes of work).

That said, the longer something takes, the more it is (usually) worth! So don’t be surprised if I tell you that these salmon steaks will be the best you will have ever tasted! 😉

If you’re unfamiliar with cold smoking, it’s simple, the BBQ isn’t turned on, but the meat still gets to soak up delicious flavors and to caramelize. You will see, the result is absolutely amazing!

Here’s how to prepare this awesome meal:

Required tools:



Cooking method:

  1. In a bowl, mix the spice mixes and rubs, and sprinkle the mix over the entire salmon steaks (or filets).
  2. Place the salmon pieces in the refrigerator and let them rest for 12 to 24 hours. (Personally, I like leaving them in there for 24 hours.)
  3. Once the time is up, remove the seasoning on the salmon pieces by hand or by rinsing it.
  4. For an even more intense taste, put the salmon pieces into a Zip-A-Bag, add some Maple Bourbon sauce, place the bag in the refrigerator and let the salmon soak up the sauce and caramelize for 12 hours.
  5. Place the BBQ out of the sun’s light, add the smoker box on its grate, and light the accessory. Put the salmon pieces on the grate, next to the smoker box, and let them smoke up for 12 hours at a temperature that’s lower than 80-85°F. (This is optional, but it is also possible to add bags of ice inside the BBQ to keep the temperature low.)
  6. Once the salmon pieces are ready, wrap them sous-vide or in a zip-a-bag and let them rest inside the refrigerator for 12 to 24 hours in order to allow the smoke to sink into the pieces and for them to caramelize.
  7. Cut the pieces of salmon into slices or into small cubes (this is perfect for a poke bowl, for example).
  8. Pour some Sweet Lemon sauce over the slices (or the cubes) of salmon (optional).
  9. Serve and enjoy!

* The BBQ has to stay away from the sun’s light during the smoking session. That said, to make the process easier, it is preferable to let the fish smoke when the temperature outside is between 0 and 10°C. It is also possible to do the smoking session during the night if that makes the whole thing easier.

** If the pieces have been frozen, unfreeze them in water or place them in the refrigerator for 24 hours before slicing them.

Have a great BBQ!