Smoking your own fish is easy if you follow Antony's method.


  • 4 salmon fillets, skin on

  • Salt, to season

  • Vegetable oil

  • Smoking mix

  • 2 cups (250g) soft brown sugar

  • 2 cups (250g) long grain rice

  • 2 cups (85g) jasmine tea leaves


  • 1.

    Put the sugar, rice and tea leaves into a bowl and mix together. Line a deep pan or wok with silver foil and pour in the mixture. Fit a trivet or rack on top. Place onto the hob to heat up.

  • 2.

    Season the salmon with salt. Then once smoking a little, add the salmon to the trivet or rack.Drizzle with a little olive oil and cover with a tight fitting lid. Leave to smoke on the hob for 8 to 12 minutes depending on the size of the fish.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 677kj
  • Fat Total 30g
  • Saturated Fat 6g
  • Protein 42g
  • Carbohydrate 55g
  • Sugar 30g
  • Sodium 639mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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