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Sucesores de Blas Palomares was established in 1911, then, in the first half of the 20th Century, “La Llave” was registered, which is now the company’s most emblematic brand.

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🐟Use La Llave’s Sierra Nevada smoked salt 🏔 to make homemade smoked salmon. A luxury product that, in just a few simple steps, you’ll be able to enjoy in the healthiest and most homely way possible.

– 1 fillet of fresh Salmon. (Approximate measurements for half a kilo of salmon)
– 200 grams of coarse salt.
– 50 grams of brown sugar.
– 30 grams of La Llave’s smoked salt.

Remove any bones from the salmon without removing the skin. Leave it in the freezer for two days.
Thaw the salmon in the fridge until you’re ready to start cooking.
Mix the salts with the sugar and cover the salmon with the mixture with the skin side up.

Wrap the salmon in cling film and place it on a tray. On top, place a dish followed by an object that puts pressure on the salmon.

Let it rest in the fridge for at least 48 hours, checking it every 12 hours more or less and draining the liquid it releases.

💡Once this time has passed and you can see that your salmon has turned out the way you wanted, remove the salt and dry the fish. Then, cut it into slices, strips, or any way you wish to serve it. It’s definitely worth the wait 🤩. #AzafranesLaLlave#salmonrecipes

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