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SMOKED SALMON

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  • People

    Serves 4

  • Prep Time

    2 h

  • Grilling Time

    8 min.

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

the Ingredients

Smoked Salmon

For Brine

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

For Salmon

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

Instructions

    In the kitchen:

    For Brine:

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

    • For Salmon:

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

    • At the barbecue:

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

  • the Ingredients

    Smoked Salmon

    For Brine

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

    For Salmon

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

  • Instructions

      In the kitchen:

      For Brine:

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

      • For Salmon:

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

      • At the barbecue:

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

Let's Gear Up

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