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Smoked Pepper Salmon

Difficulty: medium
Fuel Type: Gas
  • People

    Serves 4

  • Prep Time

    30 mins

  • Grilling Time

    1 h

Ingredients
Instructions

the Ingredients

Recipe1 Salmon 1900X941 Medium1 Overlay 40

Marinade

  • ½ bunch fresh dill, finely chopped
  • 3 tablespoons packed light brown sugar
  • 1 tablespoon mixed peppercorns (black, white, pink, green), crushed
  • 1 tablespoon salt
  • 1 skin-on salmon side, about 2¼ pounds

Salsa

  • 3 medium tomatoes, finely diced
  • 1 avocado, halved, pitted, peeled, and finely diced
  • ½ cucumber, diced
  • 2 scallions, white and light green parts only, chopped
  • 1 fresh red chile, seeded and finely chopped
  • 1 small handful fresh dill, finely chopped
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons red wine vinegar
  • salt
  • Ground black pepper
  • Granulated sugar (optional)

Potatoes

  • 8 ounces small new potatoes
  • 2 tablespoons extra-virgin olive oil
  • salt
  • Ground black pepper
  • Lemon wedges for serving

Special Equipment

  • 1 untreated cedar plank, 12 to 15 inches long and about 7 inches wide
  • instant-read thermometer

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • In a small bowl combine the marinade ingredients and mix well. Spread the marinade evenly over the flesh side of the salmon, then wrap the salmon in plastic wrap and refrigerate for at least 1 to 2 hours or preferably overnight.
  • Soak the cedar plank in water for at least 1 hour.
  • Prepare the grill for indirect cooking over low heat (250° to 300°F).
    Prepare the grill for cooking over low heat (275°F).
  • Drain the cedar plank and place it on the grill over indirect heat. Unwrap the salmon and place it, skin side down, on the plank. Grill the salmon over indirect low heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the salmon registers 135°F, about 1 hour.
    Drain the cedar plank and place it on the grill over indirect heat. Unwrap the salmon and place it, skin side down, on the plank. Grill the salmon over low heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the salmon registers 135°F, about 1 hour.
  • Meanwhile, make the salsa. In a medium bowl combine the tomatoes, avocado, cucumber, scallions, chile, dill, oil, and vinegar and stir gently to mix well. Season to taste with salt and pepper and with a little sugar if needed.
  • Bring a medium saucepan of salted water to a boil on the stove and add the potatoes. Cook until tender, about 15 minutes. The timing will depend on the size of the potatoes; pierce with a fork to test for doneness. Drain and transfer to a bowl. Add the oil, season with salt and pepper, and toss to coat. Keep warm until serving.
  • Transfer the salmon to a serving platter and accompany with the salsa and potatoes. Serve with lemon wedges for squeezing over the fish.

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