Our Process

We start with the best Danish salmon and fillet it leaving the bones in for flavour.  We salt it for around 12 hours. Then we  Dry Smoke – with our secret wood blend that gives it a light floral peppery smokiness that is to die for. We hand slice sashimi style to enhance the texture on the palate. Result: the best modern smoked salmon in the world from the only brand that is sustainable and ethical.


Filleting

We start with the best Danish salmon and fillet it leaving the bones in for flavour

Curing

We salt our salmon for around 12 hours to draw out moisture and add seasoning

Smoking

Then we dry smoke – with our secret wood blend that gives it a light floral peppery smokiness that is to die for.

Slicing

Once the curing and smoking is complete, we hand slice the salmon sashimi style to enhance the texture on the palate.

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