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Hot smoked salmon

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Hot smoked salmon

Approx. 60 mins

Ingredients

    • 4 salmon fanatics

    • 1 salmon fillet, skin on (we used 2 pieces of 21 oz. (600 gr) each)

    • Smoking chunks (we used oak chunks)

    • Salt

    • Pepper

    • Lemon & red currant spicemix (Verstegen) Alternatively, use just black pepper

Hot smoked salmon

Hot smoked salmon

In our native, Dutch hometown Spakenburg, almost everyone grew up eating smoked salmon. No party is complete without plenty of smoked salmon, and we guarantee that you’ll be the hero of the day when you’ve homecooked it on the BBQ! This classic dish is absolutely one for your BBQproof portfolio. Many of you will know that we’ve smoked fish on the BBQ before; the sea bass. This recipe does differ somewhat from smoked salmon since we first smoked the sea brass and grilled it afterward. However, the salmon will simply cook by a combination of temperature and smoke.

Be advised that there are plenty of ways to smoke salmon, and they’re all great. We love to smoke salmon with our own recipe since it’s very tasty (and super easy)!

Preparation

Preparation

Approx. 30 minutes

Before placing the salmon on the BBQ, check for bones because it would be a shame if someone would find one during eating. This is easily done by pressing the fillet gently, starting from the tail and ending at the head. Alternatively, ask your local fishmonger to do this for you instead.

Once you’ve checked the fish, it’s time to salt it. Again, there are different techniques for this, for example, to soak it in brine. However, we simply add salt to get the lovely salmon flavors going. Generously cover the fillet with salt and then place it back into the fridge to marinate. Now, we have plenty of time to prepare the BBQ for smoking.

Smoking doesn’t require high heat, so go easy on the charcoals or briquettes. A couple of pieces will suffice because we’ll work with a temperature of around 203°F (95°C). Before we place the salmon on the BBQ, we liberally sprinkle it with pepper and the spice mix.

Covering with salt and checking the fillet for bones

Rub with spice mix

Preparation

Approx. 30 mins

As soon as the BBQ is heated up, place the salmon on the indirect side of the BBQ, skin side down. This prevents the fish from sticking to the grill. Wait for a bit before adding the smoking chunks; first, we want the salmon to dry. After approximately 10 minutes, place a handful of smoking chunks directly on top of the coals and close the lid.
Keep a close eye on the temperature, we really need it to stay around 194°F-203°F (90°C-95°C). If the temperature becomes too high, the proteins inside of the salmon will start setting (looks like white matter, coming from the salmon). When the proteins solidify, the salmon will dry out, and we absolutely want to avoid that from happening!

Once there’s no more smoke coming from the BBQ, carefully lift the lid and add some extra smoking chunks. Since we had 2 smaller pieces of fish, our salmon was cooked in an hour. In case you’re in doubt about whether the fish is ready or not, you might want to check the core temperature.The fish is cooked once its core temperature has reached 122°F (50°C) (this equals “medium”). To taste, sprinkle some pepper on top of the salmon and serve it on a freshly baked roll.

Bon appétit!

Smoking the salmon over indirect heat

Enjoy!

Bastiaan

BBQ-en draait voor mij om lekker eten en gezelligheid. Samen met familie of vrienden genieten van heerlijke gerechtjes van de BBQ. Of het nu vis, vlees of vegetarisch is. Het liefst steek ik de BBQ elke dag aan!

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Approx. 60 mins

Necessities

    • 4 salmon fanatics

    • 1 salmon fillet, skin on (we used 2 pieces of 21 oz. (600 gr) each)

    • Smoking chunks (we used oak chunks)

    • Salt

    • Pepper

    • Lemon & red currant spicemix (Verstegen) Alternatively, use just black pepper

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