Smoked Salmon

The smoking and curing of foods is a traditional craft. The quality of the smoked product depends upon the care taken at each stage of the process, from sourcing and selection of materials through preparation and smoking to delivery. Our smoking processes are still very traditional and our grading, filleting, curing and cutting are still mostly done by hand.

The Salmon Man uses only traditional curing methods with no artificial flavourings, additives or preservatives and our smoking
process involves only delicate, sweet oak smoke!

We chip all our own oak wood for smoking, which gives our smoked products a unique distinctive taste.

We source sustainable fish with great care from quality suppliers only. Every product is cured prior to smoking using dry salt to reduce water content, which not only helps to preserve the fish but also enhances the flavour.

Our fish is then cold-smoked in modern custom-made kilns, with smouldering oak chips providing the smoke. The cold smoke is drawn evenly through the kiln, and the skill of the smoker is crucial. The fine texture and taste of the end product depends on the timings and temperatures, which in turn can depend even on the weather!

Smoked salmon slices

Why not try our mouthwatering Seafood in Puff Pastry, Salmon Portions, or Salmon Dogs?

Our website also contains some great information on where our salmon comes from, the sustainability of our salmon, and the people behind The Salmon Man.

How Can We Help You?


Contact Info

The Salmonman Ltd, 14 Balmoral Road, Town Moor, Doncaster, DN2 5DA
31 SE 5th Street, Suite 214, Miami, Florida 33131
1 (305) 804-5497 / +44 7920 548 661 / Skype: Yorkshire9


“We are committed to supplying the best fish, fresh, smoked or cured on time and every time”

David Smith - Sales Director


© 2017. All rights reserved. The Salmon Man