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HK Hong Kong SAR China (en)

SMOKED SALMON

Difficulty: Medium

Fuel Type:

Serves 4
8 min.
- Prep Time2 h
- Grilling Time8 min.

People
Serves 4
Prep Time
2 h
Grilling Time
8 min.

Ingredients

Instructions

the Ingredients

For Brine

Completed step 1 liter Water
Completed step 1 tablespoon Sugar
Completed step 1 tablespoon Salt
Completed step 1 bunch Fresh Thyme
Completed step 1 pcs White peppercorn

For Salmon

Completed step 500 grams Salmon, cut into 4 even pieces
Completed step To taste Salt
Completed step To Taste Pepper
Completed step 2 hand full Wood chips, cheery or apple

Instructions

In the kitchen:

For Brine:

Combine all ingredients in a pot and bring to boil.
Remove from heat and chill liquid.
Once liquid chilled, submerge salmon in liquid and keep in chiller at least 2hours or overnight before smoking.

For Salmon:

Remove salmon from brine 30 minutes before smoking and bring to room temperature.
Arrange salmon in drip tray.

At the barbecue:

Prepare the barbecue for indirect heat, approx. 160°c. If using a charcoal barbecue, you need ½ chimney starter of lit briquettes.
Soak Wood chips 20 minutes before using.
Sprinkle wet wood chips on lit briquettes and close lid for 2 minutes.
Then put salmon in and smoke for 8 minutes.
Lastly remove from grill and rest for 3 minutes before serving.

Let's Gear Up

Recommended Tools

Let's Gear Up

Recommended Tools

Drip Pans

HK$89.00

Apple Wood Chips

HK$79.00

Cherry Wood Chips

HK$79.00

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