We aimed to optimise a new smoking-salting method using water-vapour permeable bags to obtain smoke-flavoured salmon. This involved a smoking-salting process with three salt doses (4, 6, 8 g salt/100 g fresh salmon) and two packaging types: high barrier (HB) bags and water vapour permeable bags (WP) with different humidity levels (50%, 60% and 70% RH). The salting and vacuum packaging Combination increased the salt concentration in the final product versus WP bag packaging. The lower the RH for WP-packed samples in the drying chamber, the lower the moisture and a(w) values. The 8% salt dose/60% RH samples came closer to the a(w), salt content and moisture levels determined in commercial samples. In WP samples, 50% and 60% RH completely evaporated the water released by muscle. Sensory attributes of the new product obtained similar scores to the commercial product. The new methodology is suitable to obtain smoke-flavoured salmon with similar physico-chemical characteristics and consumer acceptance to a commercial smoked salmon reducing processing steps and brine wastes. (C) 2014 Elsevier Ltd. All rights reserved.