Greencastle · Wild Atlantic Smoked Salmon
Donegal Smoked Salmon
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Fishing families along the Donegal coast have run smokehouses for generations, some still using recipes and kilns passed down within the same family.
Salmon is cured in salt, then smoked slowly over oak or beech until deep amber, and sliced paper-thin for markets and delis in towns like Greencastle and Killybegs. It's typically sold straight off ice, ready to eat with brown bread.
Why it's made this way: Donegal's fishing communities built smoking into their catch-preservation routine long before refrigeration, and the tradition survived as a prized specialty.
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