android apple arrow cart-big-outline cart-full check chef-hat circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube

Serves: 3

Layered Smoked Salmon

  • Prep Time

    20 min.

  • Cooking Time

    20 min.

  • Method

    Indirect

  • Prep Time

    20 min.

  • Cooking Time

    20 min.

  • Method

    Indirect

Ingredients

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

Instructions

    This Smoked Salmon recipe is served with a delicious layer of red pepper and pancetta.

    Method:
    • 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.
Ingredients
Instructions

What do you need?

Recommended Tools