• People

    Serves : 8

  • Prep Time

    30 min.

  • Cooking Time

    12 min.

  • Method



the Ingredients

Salmon  Square 346X318
  • 1 side of salmon
  • 1 red chilli, finely chopped
  • 1 vanilla pod
  • 150ml rapeseed oil
  • 1/2 cabbage
  • 1 tsp cumin
  • Dijon mustard to taste
  • 2 tbsp black sesame seeds
  • 2 handfuls of wood chips soaked in water
  • Smoker box (for gas grills)


Try this tasty salmon marinated in chilli with a refreshing side of spring cabbage.

  • Pat salmon fillet dry with a paper towel.
  • Split the vanilla pod lengthwise and scrape out the seeds. Add the seeds to a mixing bowl. Then add the rapeseed oil, chilli and lime juice.
  • Pour the mixture over the salmon and allow it to marinate for a few hours.
  • Rinse the cabbage and cut out the thick stalk section. Then slice the cabbage very finely.
  • Whisk the cumin, olive oil and mustard together. Toast the sesame seeds lightly in a pan then add to the olive oil mixture. Toss the cabbage in the dressing and season with salt and pepper.
  • Prepare the grill for low indirect heat (approx. 150-175°C). Add wood chips to your Smoker Box and place on the grate.
  • Put the lid down and wait until the barbecue starts smoking. Place a section of tin foil, roughly the same size as the fillet, in the middle of the cooking grate over the indirect heat. Add the fish and cook for 12 minutes.
  • Serve with the cabbage salad.

    All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.

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