Recipes and More

Barrel Stave Smoked Salt

barrel stave smoked salt

Cured Salmon

  • 1 tin (1 tbsp) barrel stave smoked salt
  • 1 tbsp brown sugar
  • 1 sprig fresh thyme (optional)
  • 1 lemon zest (optional)
  • 500gr boneless/skinless filet wild salmon or black cod


  • Mix the salt/sugar/herb/lemon zest thoroughly until aromatic
  • Line a small baking sheet with parchment paper
  • Place filet on parchment and sprinkle ½ of the mixture onto the fish being sure to press the salt and sugar mixture into the flesh
  • Turn over the filet and repeat the process on the other side
  • Allow to cure in the fridge for at least 1 hour and up to a maximum of 4 hours
  • Place fish in an oven preheated to 250˚F for 10-15 minutes or until internal temperature reaches 135˚F
  • Finish with a squeeze of fresh lemon and enjoy!

Other suggested uses

Finish a caramel for a smoked salted caramel

Sprinkle on top of chocolate ice cream

Season dark chocolate ganache

Sprinkle on your popcorn

Season fresh mozzarella or burrata