Serves: 4
Smoked pepper salmon
Prep Time
30 min.
Cooking Time
1 h
BBQ Temperature
58° C
Method
Indirect
Prep Time
30 min.
Cooking Time
1 h
BBQ Temperature
58° C
Method
Indirect
Ingredients
- 1 kg salmon side, skin on
- Marinade
- 1 tbsp mixed peppercorns
- ½ bunch fresh dill
- 3 tsp salt
- 3 tbsp brown sugar
- Salsa
- 1 fresh red chilli
- 3 medium-sized ripe tomatoes
- ½ cucumber
- Zest and juice of 1 lemon
- 2 spring onions
- 1 small handful dill
- 1 avocado
- 1 tbsp good-quality olive oil
- 2 tsp red wine vinegar
- Salt
- Pepper
- Sugar
- Potatoes
- 250 g new potatoes
- 2 tbsp good-quality olive oil
- salt and pepper
Special Equipment
- Cedar plank, soaked in water for at least 30 minutes
Instructions
- 01 Mix all the marinade ingredients together. Spread over the fish and wrap tightly in cling film. Leave for at least 1–2 hours in the fridge, preferably overnight.
- 02 Pre-heat the grill to 150° C. Place the salmon on the soaked cedar plank on the barbecue over indirect heat, close the lid and smoke for one hour until its core temperature is 58° C.
- 03 Meanwhile, boil the potatoes and prep the salsa by mixing all the ingredients and setting aside until the fish is done.
- 04 Serve the fish with the dill salsa, boiled potatoes, a good squeeze of lemon juice and some salt and pepper.
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.
Ingredients
- 1 kg salmon side, skin on
- Marinade
- 1 tbsp mixed peppercorns
- ½ bunch fresh dill
- 3 tsp salt
- 3 tbsp brown sugar
- Salsa
- 1 fresh red chilli
- 3 medium-sized ripe tomatoes
- ½ cucumber
- Zest and juice of 1 lemon
- 2 spring onions
- 1 small handful dill
- 1 avocado
- 1 tbsp good-quality olive oil
- 2 tsp red wine vinegar
- Salt
- Pepper
- Sugar
- Potatoes
- 250 g new potatoes
- 2 tbsp good-quality olive oil
- salt and pepper
Special Equipment
- Cedar plank, soaked in water for at least 30 minutes
Instructions
- 01 Mix all the marinade ingredients together. Spread over the fish and wrap tightly in cling film. Leave for at least 1–2 hours in the fridge, preferably overnight.
- 02 Pre-heat the grill to 150° C. Place the salmon on the soaked cedar plank on the barbecue over indirect heat, close the lid and smoke for one hour until its core temperature is 58° C.
- 03 Meanwhile, boil the potatoes and prep the salsa by mixing all the ingredients and setting aside until the fish is done.
- 04 Serve the fish with the dill salsa, boiled potatoes, a good squeeze of lemon juice and some salt and pepper.
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.
