SMOKED SALMON
People
Serves 4
Prep Time
2 h
Grilling Time
8 min.
- People
- Serves 4
- Prep Time
- 2 h
- Grilling Time
- 8 min.
the Ingredients
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
- 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.
- 01 Remove salmon from brine 30 minutes before smoking and bring to room temperature.
- 02 Arrange salmon in drip tray.
- 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.
In the kitchen:
For Brine:
For Salmon:
At the barbecue:
the Ingredients
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