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  • People

    Serves 3

  • Prep Time

    20 min.

  • Grilling Time

    20 min.

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


  • 01 Blacken the peppers, either over a Weber Chimney Starter or directly on the flavourizer bars.
  • 02 Place the pepper into a resealable bag and allow to sweat for 10 minutes.
  • 03 Place the pancetta on a stainless tray and barbecue over direct heat for 5 minutes. Remove from the tray and allow to cool.
  • 04 Peel the blackened skin off the pepper and slice into strips the same size as the salmon fillet.
  • 05 Brush the salmon fillets with honey and place the pepper on top.
  • 06 Finely chop the crispy pancetta and sprinkle on top of each salmon fillet.
  • 07 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.
  • 08 Serve with a garnish of salad leaves on the side.

Let's Gear Up

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