• People

    Serves : 4

  • Prep Time

    30 min.

  • Cooking Time

    1 h

  • BBQ Temperature

    58° C

  • Method



the Ingredients

Recipe1 Salmon 1900X941 Medium1 Overlay 40
  • 1 kg salmon side, skin on


  • 1 tbsp mixed peppercorns
  • ½ bunch fresh dill
  • 3 tsp salt
  • 3 tbsp brown sugar


  • 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


  • 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


  • 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.
  • 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.
  • Meanwhile, boil the potatoes and prep the salsa by mixing all the ingredients and setting aside until the fish is done.
  • Serve the fish with the dill salsa, boiled potatoes, a good squeeze of lemon juice and some salt and pepper.

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