Røkt laks - Smoked salmon


Røkt laks, or smoked salmon, is a popular delicacy in Norway and around the world. Smoked salmon has a rich and smoky flavor, making it perfect for appetizers, sandwiches, or as a main course. It's also a great source of protein and healthy omega-3 fatty acids. In this article, we'll take you through the steps of smoking salmon at home, so you can enjoy this delicious treat in the comfort of your own kitchen. 



For the brine:

  • 4 cups water
  • 1/4 cup kosher salt
  • 1/4 cup brown sugar
  • 2 tablespoons lemon juice
  • 1 bay leaf
  • 1 teaspoon black peppercorns

For the salmon:

  • 1 lb salmon fillet, skin-on


Step 1: Make the brine

In a large bowl, whisk together the water, kosher salt, brown sugar, lemon juice, bay leaf, and black peppercorns until the salt and sugar have dissolved.

Step 2: Brine the salmon

Place the salmon fillet skin-side up in a shallow dish or baking dish. Pour the brine over the salmon, making sure it's completely submerged. Cover the dish with plastic wrap and refrigerate for 12-24 hours.


The longer you leave the salmon in the brine, the saltier it will become. If you prefer a milder flavor, remove it from the brine after 12 hours.

Step 3: Air dry the salmon

Remove the salmon from the brine and rinse it under cold water to remove any excess salt. Pat the salmon dry with paper towels and place it on a wire rack in a cool, dry place. Let it air dry for 2-3 hours, or until the surface of the salmon is dry to the touch.

Step 4: Smoke the salmon

Preheat your smoker to 200°F (95°C). Place the salmon fillet skin-side down on the smoker rack. Smoke the salmon for 2-3 hours, or until the internal temperature of the salmon reaches 145°F (63°C).


You can use any type of wood chips for smoking salmon, but alder and hickory are traditional choices.

Step 5: Serve the smoked salmon

Once the salmon is smoked, remove it from the smoker and let it cool for a few minutes. Use a sharp knife to slice the salmon into thin, even pieces. Serve the smoked salmon on a platter with lemon wedges, crackers, and cream cheese.

Tips and Tricks

  • You can add herbs or spices to the brine to give the salmon extra flavor. Dill, thyme, and garlic are all great options.
  • If you don't have a smoker, you can use a stovetop smoker or a grill with a smoker box.
  • Make sure to remove any pin bones from the salmon before brining it.
  • Smoked salmon can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.
  • Smoked salmon can be used in a variety of dishes, such as pasta, omelets, or salads.


Smoked salmon is a delicious and healthy treat that is perfect for any occasion. Whether you're serving it as an appetizer or as part of a main course, smoked salmon is sure to impress your guests. Making smoked salmon at home is easy and can be done with just a few simple ingredients. So next time you're in the mood for a tasty and smoky treat, give røkt laks a try – you won't be disappointed!

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