Simple Salt & Pepper Smoked Salmon

Looking to smoke salmon? With some butter, lemon juice, salt and pepper, create beautiful smoked salmon in just a four easy steps.


For the salmon

900 g fresh salmon fillets
4 tablespoons melted butter
juice of 2 lemons


  1. Preheat smoker to 70°C and add wood chips to begin smoking.
  2. Generously brush butter over fillets. Squeeze the juice of lemons over fillets and sprinkle with salt and pepper.
  3. Place salmon in smoker and let cook for up to 3 hours. Check the internal temperature of the fillets using a digital meat thermometer.
  4. Once the fillets reach 65°C, or begin to flake apart, remove from smoker. Serve immediately.