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Browse all Recipes
Seafood
SMOKED SALMON
Difficulty:
Medium
Fuel Type:
Gas
Charcoal
Serves 4
8 min.
Prep Time
2 h
Grilling Time
8 min.
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Serves 4
Prep Time
2 h
Grilling Time
8 min.
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Serves 4
Prep Time
2 h
Grilling Time
8 min.
Ingredients
Instructions
the
Ingredients
For Brine
Completed step
1 liter Water
Water
Completed step
1 tablespoon Sugar
Sugar
Completed step
1 tablespoon Salt
Salt
Completed step
1 bunch Fresh Thyme
bunch Fresh Thyme
Completed step
1 pcs White peppercorn
pcs White peppercorn
For Salmon
Completed step
500 grams Salmon, cut into 4 even pieces
Salmon, cut into 4 even pieces
Completed step
To taste Salt
To taste Salt
Completed step
To Taste Pepper
To Taste Pepper
Completed step
2 hand full Wood chips, cheery or apple
hand full Wood chips, cheery or apple
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Instructions
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In the kitchen:
For Brine:
Combine all ingredients in a pot and bring to boil.
Remove from heat and chill liquid.
Once liquid chilled, submerge salmon in liquid and keep in chiller at least 2hours or overnight before smoking.
For Salmon:
Remove salmon from brine 30 minutes before smoking and bring to room temperature.
Arrange salmon in drip tray.
At the barbecue:
Prepare the barbecue for indirect heat, approx. 160°c. If using a charcoal barbecue, you need ½ chimney starter of lit briquettes.
Soak Wood chips 20 minutes before using.
Sprinkle wet wood chips on lit briquettes and close lid for 2 minutes.
Then put salmon in and smoke for 8 minutes.
Lastly remove from grill and rest for 3 minutes before serving.
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