Hot-Smoked Salmon

PAMEL Editorial 18.10.2026

PAMEL Editorial

PAMEL content — excluded from competitions and rewards, including minimum recipe and author counts.

Original author / source: CLOUD AI / pub-07 — Borniak: Wędzenie łososia krok po kroku — https://borniak.com/pl/articles/smokers-advice/how_to_smoke_salmon_step_by_step

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Salmon with dill and delicate smoke, with a final measurement of the fillet temperature.

Check the fillet and remove the bones. Rub the flesh with a mixture of salt, sugar, and spices.

Keep in the refrigerator for about 8–12 hours and dry the surface.

Begin gentle drying in the chamber; then start the smoke.

Finish cooking while measuring the temperature in the thickest part of the fillet, and chill after completion.

Ingredients & preparation

1 kg salmon fillet with skin
35 g salt
20 g sugar
Freshly ground pepper
Dill or lemon zest, to taste
Alder, apple, or beech wood chips

♥ Recipes #21

Process & settings

1. DRYINGChamber temperature: 45°CTime: 30 minTarget internal temperature: not specified — see the stage descriptionSource: 40–50°C, 20–40 minutes.2. LIGHTINGChamber temperature: not specified — see the stage descriptionTime: not specified — see the stage descriptionTarget internal temperature: not specified — see the stage descriptionOperator confirms smoke.3. SMOKINGChamber temperature: 68°CTime: 70 minTarget internal temperature: not specified — see the stage descriptionSource: 60–75°C, approx. 45–90 minutes.4. FINISHING COOKINGChamber temperature: 82°CTime: not specified — see the stage descriptionTarget internal temperature: 63°CSource: 75–90°C, until the thermometer indicates at least 63°C inside.Linkage in CLOUD AI: PRW5-AVR-13. Requires manual verification; it is not an approval of compliance or an instruction to start.

PAMEL device used: PRW5 · PRW4 · PRW · PRD3 · PRM Product Centre ↗

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