Hot Smoke Salmon
Hot Smoke Salmon at home using your BBQ.
Servings Prep Time
4 20minutes
Cook Time Passive Time
1hour 1days
Servings Prep Time
4 20minutes
Cook Time Passive Time
1hour 1days
  • 1side of Salmonabout 1 kg
  • 1 orange – zested
  • 1 lemon – Zested
  • 1 lime – Zested
  • 30g salt
  • 95g dark Muscovado Sugar
  • 1 handful of wood chipsSee post above
  • charcoal
Cure the salmon
  1. First prepare the salmon for curing. Rinse the side of salmon and pat dry with some kitchen towel.Make sure to remove any pin bones.
  2. Mix the salt and sugar together and pour a quarter into a perspex or non reactive tray and place the salmon on top. Sprinkle the orange, lemon and lime zest over the salmon and then pour over the rest of the salt /sugar mix. Cover the salmon with cling film and then refrigerate for 12 hours.
12 hours later
  1. Remove the salmon from the fridge and brush off the salt / sugar mixture. You will notice that a lot of liquid has been leached from the fish and that the texture has changed. This is absolutely fine and in fact, what we are looking for.
  2. Rinse the salmon under cold water to remove any remaining salt and then pat dry with kitchen towel. Place the salmon back into the fridge for an hour while we set up the barbecue.
Setting up the BBQ
  1. Take a handful of your choice of wood chips and place in a bowl. Cover with water and soak for 1 hour.
  2. We are going to set the barbecue up for indirect cooking. This means that we won’t be putting the salmon over the coals. We will put the coals to one side of the barbecue and have the salmon on the other side. Also, we don’t want the barbecue to be too hot so we will only need 12 – 15 pieces of charcoal. Light the barbecue and wait for a layer of ash to form on the coals.
Time to smoke the salmon
  1. Meanwhile, remove the salmon from the fridge and allow to come the room temperature for 5 – 10 minutes. Place the salmon onto some baking parchment on a metal tray. Place the salmon tray onto the barbecue grill but not directly over the coals.
  2. Drain the wood chips, and keep to one side.
  3. After 10 minutes of cooking, open the lid and sprinkle the soaked wood chips onto the coals before closing the lid again. The wood chips will create a lot of smoke which is great for the flavour of the fish but not for any washing that may be hanging out to dry. You have been warned. Try not to open the lid if you can as this will let out the heat and the smoke.
When will the salmon be cooked?
  1. This is not an exact science. If using a barbecue thermometer it will be easy to tell when the salmon is done. If the barbecue is too hot it may only take 20 minutes to cook the salmon. If the barbecue temperature is just right it should take around 45 minutes. Remember, the salmon has been cured so should be fine to eat slightly under cooked but if in doubt, give it another 5 minutes.
Recipe Notes

If using a barbecue thermometer follow the manufacturers guidelines.

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