Difficulty: easy
Fuel Type:
  • People

    Serves 3

  • Prep Time

    20 min.

  • Grilling Time

    20 min.


the Ingredients

Layered Smoked Salmon 1 346X318
  • 2 red peppers, large
  • 3 salmon fillets, skin on
  • 200 grams smoked pancetta
  • 2 tablespoons clear honey
  • Hickory Weber Firespice Wood Chips, soaked for 20 minutes


  • Blacken the peppers, either over a Weber 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 barbecue 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 (in-direct method) and a handful of Hickory Weber Firespice Wood 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 Weber Firespice Wood Chips and place over direct heat.
  • Serve with a garnish of salad leaves on the side.

Let's Gear Up

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