Indulge in the exquisite flavors of Norwegian cuisine with our delicious recipe for homemade Smoked Salmon (Røkt Laks). This step-by-step guide will take you through the process of preparing and smoking a tender salmon fillet, resulting in a dish that is bursting with delicate smokiness and savory goodness. With just a few simple ingredients and a touch of patience, you can recreate the authentic taste of Norway’s beloved Røkt Laks in the comfort of your own kitchen. Get ready to impress your guests or elevate your own dining experience with this exquisite seafood delicacy.

Norwegian Smoked Salmon Recipe

Preparation time: Approximately 15 minutes (excluding curing and smoking time)

Note: The curing process requires an additional 2-3 hours of refrigeration, and the smoking process takes approximately 1-2 hours. Please plan accordingly to allow for proper curing and smoking times.

Ingredients:

  • 1 pound (450g) fresh salmon fillet, skin-on
  • 2 tablespoons sea salt
  • 2 tablespoons granulated sugar
  • 1 tablespoon freshly ground black pepper
  • Wood chips for smoking (such as alder or hickory)
  • Lemon wedges and dill sprigs for garnish (optional)

Instructions:

  1. Start by preparing the salmon. Rinse the salmon fillet under cold water and pat it dry with paper towels. Place the salmon on a cutting board, skin-side down.
  2. In a small bowl, combine the sea salt, granulated sugar, and black pepper to create the curing mixture.
  3. Sprinkle the curing mixture evenly over the flesh side of the salmon fillet, making sure to coat it completely. Gently press the mixture into the flesh to adhere.
  4. Transfer the seasoned salmon to a shallow dish or a large resealable plastic bag. Cover the dish or seal the bag and refrigerate for about 2-3 hours. This allows the flavors to infuse and the salt to draw out moisture from the salmon.
  5. While the salmon is curing, prepare your smoking apparatus. If using a smoker, follow the manufacturer’s instructions for setting it up. If using a stovetop smoker or a grill, line the bottom with aluminum foil and add the wood chips.
  6. Once the salmon has finished curing, rinse it under cold water to remove the excess salt and pat it dry with paper towels. This step helps balance the flavors and prevent the salmon from being overly salty.
  7. Place the salmon fillet on a wire rack or a smoking rack, skin-side down. If using a stovetop smoker or grill, place the rack directly on the smoking apparatus.
  8. Light the wood chips and allow them to start producing smoke. Place the salmon in the smoker, close the lid, and let it smoke for about 1-2 hours. Keep the temperature low and aim for a gentle smoke to avoid overcooking the salmon.
  9. After smoking, remove the salmon from the smoker and let it cool to room temperature. Once cooled, cover it with plastic wrap and refrigerate for at least 2 hours or overnight. This allows the flavors to develop and the salmon to firm up.
  10. When ready to serve, slice the smoked salmon thinly against the grain, starting from the tail end. Arrange the slices on a platter or individual plates.
  11. Garnish the smoked salmon with lemon wedges and dill sprigs, if desired, to enhance the presentation and add a touch of freshness.
  12. Serve the smoked salmon as an appetizer, either on its own, with dark bread, or accompanied by traditional Norwegian condiments such as sweet mustard sauce or dill and mustard sauce.

Enjoy the delicate and smoky flavors of the Norwegian Smoked Salmon (Røkt Laks)!

Note: Ensure that the salmon is fresh and of high quality for the best results. Also, remember to follow proper food safety guidelines when handling raw fish.