• People

    Serves : 3

  • Prep Time

    20 min.

  • Cooking Time

    20 min.

  • Method



the Ingredients

Salmon  Recipe  Image 346X318
  • 2 red peppers, large
  • 3 salmon fillets, skin on
  • 200g smoked pancetta
  • 2 tbsp clear honey
  • Hickory wood chips, soaked for 20 minutes


Straight from the Weber Grill Academy, this smoked salmon dish is perfect for those late Summer barbecues.

  • Blacken the peppers, either over a chimney starter or directly on the flavourizer bars.
  • Place the pepper into a resealable bag and allow to sweat for 10 minutes.
  • Place the pancetta on a stainless tray and grill over direct heat for 5 minutes.  Remove from the tray and allow to cool.
  • Peel the blackened skin off the pepper and slice into strips the same size as the salmon fillet.
  • Brush the salmon fillets with honey and place the pepper on top.
  • Finely chop the crispy pancetta and sprinkle on top of each salmon fillet.
  • Using the roasting method and a handful of hickory chips added to the coals, smoke for 10 – 15 minutes. If using a gas barbecue, pierce the base of a drip pan, add the Hickory Chips and place over direct heat.
  • Serve with a garnish of salad leaves on the side.

    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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