Hot Smoked Salmon Cups

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We take the intimidation out of smoking fish at home with this smoked salmon recipe.


Curing Mix

  • 1 cinnamon stick
  • 1 star anise
  • 1 black peppercorn
  • 1 teaspoon ground ginger
  • 1 clove
  • 1 teaspoon ground nutmeg
  • 250 g 9 oz salt
  • 250 g 9 oz sugar
  • finely grated zest of 1 orange

Smoked Salmon

  • 2 cups smoking woodchips soaked in water for 30 minutes
  • 1.5 kg salmon fillet skin on


  • 250 ml 9 fl oz/1 cup apple cider vinegar
  • 2 teaspoons honey
  • 1 cucumber cut into 1 cm (. inch) dice
  • 2 baby cos romaine lettuces
  • 3 avocados chopped
  • 1 bunch mint leaves picked
  • 1 bunch parsley leaves picked
  • 6 lemon wedges


  • Preheat oven to 175C (340F).
  • To make the curing mix, place the spices onto a baking tray and bake in the oven for 10 minutes, until toasted and fragrant. Use a mortar and pestle or food processor to grind the spices to a coarse mixture. Combine the spice mixture with the salt, sugar and orange zest.
  • To hot-smoke the salmon, drain the soaked woodchips and place them in the base of a smoker. Spread 1 cup of the curing mix over the skinless side of the salmon, and place skin side down on the rack above the woodchips.
  • Heat the smoker on high heat for about 5 minutes, until it begins to smoke. Reduce the heat to low and smoke the salmon for 30 minutes.
  • Turn off the heat and rest the salmon for 3–5 minutes before eating. For the salad, mix the vinegar and honey in a bowl.
  • Add the cucumber and leave for 10 minutes, to pickle. Separate the lettuce into whole leaves to use as cups and place onto a serving board with the avocado, herbs and lemon wedges. Serve whole salmon on a board or still in smoking tray. Pull off chunks of salmon and serve in lettuce cups with cucumber, herbs, avocado and lemon.


  • 25cm pan with lid
  • Chopping board
  • Camp suitcase stove

*We were not paid to feature Infiniti in this video. We were invited to a 4×4 driving day to test drive the vehicle. The inclusion into this video was our choice. 

Bondi Harvest recipes use a conventional fan oven, measuring at Degrees Celsius °C.

Bondi Harvest recipe measurements use the Metric system.


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