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
Instructions
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.