{"id":5550,"date":"2025-10-01T15:52:16","date_gmt":"2025-10-01T13:52:16","guid":{"rendered":"https:\/\/baltik.it\/?page_id=5550"},"modified":"2026-08-10T17:01:16","modified_gmt":"2026-08-10T15:01:16","slug":"come-fare-il-salmone-affumicato-in-casa-guida-baltik","status":"publish","type":"page","link":"https:\/\/baltik.it\/en\/come-fare-il-salmone-affumicato-in-casa-guida-baltik\/","title":{"rendered":"Come Fare il Salmone Affumicato in Casa | Guida Baltik"},"content":{"rendered":"<div data-elementor-type=\"wp-page\" data-elementor-id=\"5550\" class=\"elementor elementor-5550\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-3855f6a8 elementor-section-boxed elementor-section-height-default elementor-section-height-default eltdf-parallax-row-no eltdf-content-aligment-left eltdf-elementor-row-grid-no eltdf-disabled-bg-image-bellow-no\" data-id=\"3855f6a8\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-33 elementor-top-column elementor-element elementor-element-5e7fd742\" data-id=\"5e7fd742\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap\">\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-33 elementor-top-column elementor-element elementor-element-532ed374\" data-id=\"532ed374\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-26237ef0 elementor-widget elementor-widget-image\" data-id=\"26237ef0\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"800\" height=\"543\" src=\"https:\/\/baltik.it\/wp-content\/uploads\/2025\/10\/Image-1-ott-2025-151730-1.jpg\" class=\"attachment-large size-large wp-image-5553\" alt=\"Image 1 ott 2025, 151730\" srcset=\"https:\/\/baltik.it\/wp-content\/uploads\/2025\/10\/Image-1-ott-2025-151730-1.jpg 800w, https:\/\/baltik.it\/wp-content\/uploads\/2025\/10\/Image-1-ott-2025-151730-1-300x204.jpg 300w, https:\/\/baltik.it\/wp-content\/uploads\/2025\/10\/Image-1-ott-2025-151730-1-768x521.jpg 768w, https:\/\/baltik.it\/wp-content\/uploads\/2025\/10\/Image-1-ott-2025-151730-1-600x407.jpg 600w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-33 elementor-top-column elementor-element elementor-element-3ac63682\" data-id=\"3ac63682\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap\">\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-5123e24a elementor-section-boxed elementor-section-height-default elementor-section-height-default eltdf-parallax-row-no eltdf-content-aligment-left eltdf-elementor-row-grid-no eltdf-disabled-bg-image-bellow-no\" data-id=\"5123e24a\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-418b18c1\" data-id=\"418b18c1\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-2ed4cf4a elementor-widget elementor-widget-eltdf_section_title\" data-id=\"2ed4cf4a\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"eltdf_section_title.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"eltdf-section-title-holder\" style=\"text-align: center\">\n\t<div class=\"eltdf-st-inner\">\n                    <span class=\"eltdf-st-tagline\">\n                Our Specialties            <\/span>\n        \t\t            <div class=\"eltdf-st-title-holder\">\n                                    <div class=\"decor\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"41.125\" height=\"9.146\">\n                            <path fill=\"none\" stroke=\"#9C7C57\" stroke-miterlimit=\"10\" d=\"M40.881 8.576L20.562.591.244 8.576\"\/>\n                            <path fill=\"none\" stroke=\"#9C7C57\" stroke-miterlimit=\"10\" d=\"M40.881.591L20.562 8.576.243.591\"\/>\n                        <\/svg><\/div>\n                                <h1 class=\"eltdf-st-title\" >\n                    How to Make Smoked Salmon Homemade                <\/h1>\n                                    <div class=\"decor\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"41.125\" height=\"9.146\">\n                            <path fill=\"none\" stroke=\"#9C7C57\" stroke-miterlimit=\"10\" d=\"M40.881 8.576L20.562.591.244 8.576\"\/>\n                            <path fill=\"none\" stroke=\"#9C7C57\" stroke-miterlimit=\"10\" d=\"M40.881.591L20.562 8.576.243.591\"\/>\n                        <\/svg><\/div>\n                            <\/div>\n\t\t\t\t\t\t\t<\/div>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-1362757e elementor-widget elementor-widget-text-editor\" data-id=\"1362757e\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>Smoked salmon is a delicious and versatile dish, perfect for appetizers, main dishes or fast snacks. Although smoked salmon is easily available in shops, preparing it in the house allows you to control the quality of the ingredients and obtain a product with a unique taste. In this article, I will guide you step by step in the process of preparation of home-made smoked salmon.<\/p><h5 id=\"h-ingredienti\" class=\"wp-block-heading\">Ingredients<\/h5><ul class=\"wp-block-list\"><li><strong>Fresh sauce<\/strong>: A high quality salmon fillet, preferably with skin.<\/li><li><strong>Large halls<\/strong>: Essential for brine and to extract moisture from the fish.<\/li><li><strong>Sugar<\/strong>: To balance sapidity and contribute to conservation.<\/li><li><strong>Events for pleasure<\/strong>: Black pepper, vinegar, aromatic herbs or citrus peel to flavor.<\/li><li><strong>Wood for smoking<\/strong>: Apple wood chips, cherry or hickory are ideal for smoking.<\/li><\/ul><h5 id=\"h-strumenti\" class=\"wp-block-heading\">Instruments<\/h5><ul class=\"wp-block-list\"><li>Smoker (or barbecue with lid and special smoked wood)<\/li><li>Kitchen thermometer<\/li><li>Smooth Grid<\/li><li>Large container for brine<\/li><\/ul><h5 id=\"h-passaggi-per-fare-il-salmone-affumicato\" class=\"wp-block-heading\">Steps to Make Smoked Salmon<\/h5><h6 id=\"h-1-preparazione-del-salmone\" class=\"wp-block-heading\">1.\u00a0<strong>Preparation of the salmon<\/strong><\/h6><p>First of all, it is essential to choose a high quality salmon fillet. Wild salmon has a more intense flavor, while the bred one is more fat and soft. Make sure the fillet is clean and without thorns.<\/p><h6 id=\"h-2-salatura-e-stagionatura-dry-brining\" class=\"wp-block-heading\">2.\u00a0<strong>Salting and Seasoning (Dry Brining)<\/strong><\/h6><p>Salt is a crucial step, because it helps to remove moisture from the salmon and improves its conservation. The process of \u201cdry brining\u201d consists in creating a dry mixture of salt and sugar to cover the fish.<\/p><ul class=\"wp-block-list\"><li><strong>Recipe of dry brine<\/strong>:<ul class=\"wp-block-list\"><li>1 part of large salt<\/li><li>1 part of sugar (you can use cane sugar for a richer flavor)<\/li><li>Black pepper, aromatic herbs, or lemon peel (optional)<\/li><\/ul><\/li><\/ul><p>Cover the salmon fillet with this mixture and put it in an airtight container. Let it rest in the refrigerator for 8-12 hours, depending on the size of the fillet. This process will allow the salt to penetrate the fish, dehydrating it slightly and flavoring it.<\/p><h6 id=\"h-3-risciacquo-e-asciugatura\" class=\"wp-block-heading\">3. Rinse and Drying<\/h6><p>After the brine, gently rinse the salmon under cold water to remove the excess of salt and sugar. It fills the fillet with kitchen paper to dry it. After that, leave the salmon discovered in the refrigerator for another 2-4 hours, so that a light film is formed on the surface.<\/p><h6 id=\"h-4-preparazione-dell-affumicatore\" class=\"wp-block-heading\">4. Preparation of the Smoker<\/h6><p>If you use a smoker, follow the manufacturer's instructions to turn it on and reach the desired temperature. If you use a barbecue with a lid, you can set up an indirect cooking: place the carbons on one side and the salmon on the other.<\/p><ul class=\"wp-block-list\"><li><strong>Choice of wood<\/strong>: The apple or cherry wood will give the salmon a sweet and delicate taste. The hickory, on the other hand, will give a more robust and smoked taste. Dip the wood chips in the water for about 30 minutes before using them, so that I slowly burn and produce a uniform smoke.<\/li><\/ul><h6 id=\"h-5-affumicatura-del-salmone\" class=\"wp-block-heading\">5.\u00a0<strong>Smoothing of Salmon<\/strong><\/h6><p>The ideal temperature for smoking salmon is low, among\u00a0<strong>60\u00b0C and 75\u00b0C<\/strong>\u00a0(140-165\u00b0F). Salmon should cook slowly, absorbing the taste of smoke without drying too much.<\/p><ul class=\"wp-block-list\"><li><strong>Hot smoker<\/strong>: Cook the salmon at a higher temperature, about 75\u00b0C, for 2-4 hours. Salmon will be cooked, with a consistency more similar to grilled fish.<\/li><li><strong>Cold smoke<\/strong>: It happens at temperatures below 30\u00b0C (86\u00b0F) and takes a much longer time (6-12 hours). The result will be a raw but smoked salmon, with a consistency similar to sashimi.<\/li><\/ul><p>During smoking, check that the temperature remains constant and add other wood chips if necessary.<\/p><h6 id=\"h-6-controllo-della-cottura\" class=\"wp-block-heading\">6.\u00a0<strong>Coting control<\/strong><\/h6><p>If you smoke hot, the salmon will be ready when it reaches an internal temperature of about 60\u00b0C (140\u00b0F). Fish must be tender but compact, with a slight pink shade inside. If you opt for cold smoking, the texture will be more silky and the salmon will remain raw inside, but deeply flavored by smoke.<\/p><h6 id=\"h-7-conservazione-e-servizio\" class=\"wp-block-heading\">7.\u00a0<strong>Conservation and Service<\/strong><\/h6><p>Once the smoke is finished, it lets the salmon cool before cutting it into thin slices. It can be stored in the refrigerator for a week, or frozen to prolong its duration up to a month.<\/p><h5 id=\"h-idee-per-servire-il-salmone-affumicato\" class=\"wp-block-heading\">Ideas for Serving Smoked Salmon<\/h5><p>Homemade smoked salmon is incredibly versatile. It can be used in many recipes or enjoyed alone. Here are some ideas to serve it:<\/p><ul class=\"wp-block-list\"><li><strong>On croutons<\/strong>: Spread some fresh cheese on a slice of crispy bread and add a slice of smoked salmon.<\/li><li><strong>In a bagel<\/strong>: Classic combination with cheese cream, red onion, cucumbers and capers.<\/li><li><strong>In salad<\/strong>: Mix the smoked salmon with fresh vegetables, avocado and a light dressing of oil and lemon..<\/li><li><strong>In pasta dishes<\/strong>: Add smoked salmon to a creamy pasta or risotto.<\/li><li><strong>How topping for pizza<\/strong>: An original idea is to use it on a pizza with a base of soft and rough cheese.<\/li><\/ul><h5 id=\"h-conclusione\" class=\"wp-block-heading\">Conclusion<\/h5><p>Preparing smoked salmon in the house takes time and attention, but the final result is absolutely rewarding. With a few ingredients and a little practice, you can create a product that exceeds the one bought in the shops both in freshness and in taste.<\/p><p>If you do not want to try it at home you can always buy our smoked salmon that does not know antibiotics and GMOs and is rich in precious omega-3 polyunsaturated fatty acids.<br \/>Baltik the smoked salmon number one in the world<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-1b3266e4 eltdf-elementor-row-grid-section elementor-section-boxed elementor-section-height-default elementor-section-height-default eltdf-parallax-row-no eltdf-content-aligment-left eltdf-disabled-bg-image-bellow-no\" data-id=\"1b3266e4\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-3f745fb9\" data-id=\"3f745fb9\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-483c4059 elementor-widget__width-auto elementor-widget elementor-widget-eltdf_button\" data-id=\"483c4059\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"eltdf_button.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<a itemprop=\"url\" href=\"https:\/\/baltik.it\/en\/acquista\/\" target=\"_blank\"  class=\"eltdf-btn eltdf-btn-medium eltdf-btn-outline\"  >\n        <span class=\"eltdf-btn-text\">Go to the online store<\/span>\n        <\/a>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-5ed31df elementor-section-boxed elementor-section-height-default elementor-section-height-default eltdf-parallax-row-no eltdf-content-aligment-left eltdf-elementor-row-grid-no eltdf-disabled-bg-image-bellow-no\" data-id=\"5ed31df\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-e05383b\" data-id=\"e05383b\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-26a106b elementor-widget elementor-widget-image\" data-id=\"26a106b\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"800\" height=\"697\" src=\"https:\/\/baltik.it\/wp-content\/uploads\/2025\/10\/Image-1-ott-2025-155026-1.jpg\" class=\"attachment-large size-large wp-image-5554\" alt=\"Image 1 ott 2025, 155026\" srcset=\"https:\/\/baltik.it\/wp-content\/uploads\/2025\/10\/Image-1-ott-2025-155026-1.jpg 800w, https:\/\/baltik.it\/wp-content\/uploads\/2025\/10\/Image-1-ott-2025-155026-1-300x261.jpg 300w, https:\/\/baltik.it\/wp-content\/uploads\/2025\/10\/Image-1-ott-2025-155026-1-768x669.jpg 768w, https:\/\/baltik.it\/wp-content\/uploads\/2025\/10\/Image-1-ott-2025-155026-1-600x523.jpg 600w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"<p>Le nostre Specialit\u00e0 Come Fare il Salmone Affumicato Fatto in Casa Il salmone affumicato \u00e8 un piatto delizioso e versatile, perfetto per antipasti, piatti principali o snack veloci. Sebbene il salmone affumicato sia facilmente reperibile nei negozi, prepararlo in casa permette di controllare la qualit\u00e0 degli ingredienti e di ottenere un prodotto dal gusto unico. In questo articolo, ti guider\u00f2 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5553,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_header_footer","meta":{"_eb_attr":"","_templately_pack_id":"","_templately_imported_at":"","_templately_source":"","_templately_import_session_id":"","slim_seo":{"title":"Come Fare il Salmone Affumicato in Casa | Guida Baltik","description":"Come fare il salmone affumicato in casa: guida Baltik con metodi, tempi, affumicatura a freddo e a caldo, consigli di conservazione e alternativa pronta da gustare."},"footnotes":""},"class_list":["post-5550","page","type-page","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/baltik.it\/en\/wp-json\/wp\/v2\/pages\/5550","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/baltik.it\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/baltik.it\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/baltik.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/baltik.it\/en\/wp-json\/wp\/v2\/comments?post=5550"}],"version-history":[{"count":9,"href":"https:\/\/baltik.it\/en\/wp-json\/wp\/v2\/pages\/5550\/revisions"}],"predecessor-version":[{"id":7185,"href":"https:\/\/baltik.it\/en\/wp-json\/wp\/v2\/pages\/5550\/revisions\/7185"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/baltik.it\/en\/wp-json\/wp\/v2\/media\/5553"}],"wp:attachment":[{"href":"https:\/\/baltik.it\/en\/wp-json\/wp\/v2\/media?parent=5550"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}