Recipe for Hot Smoked Salmon from the Barbecue
Discover the Culinary Adventure of Hot Smoked Salmon on the BBQ
Hot smoking salmon on the barbecue is a tasty adventure that will enchant your senses. This cooking technique unites the delicate texture of salmon with the deep, smoky flavour of the barbecue, resulting in an exquisite salmon fillet with the perfect balance between sweet and salty.
Choose high-quality salmon fillets and prepare them
It all starts with choosing top-quality salmon fillets. Prepare them by seasoning them with a mixture of brown sugar, coarse sea salt, black pepper, garlic powder, onion powder and dried dill. This seasoning mixture not only serves to flavour the salmon, but also helps to draw moisture from the fish, which helps absorb the smoky flavour.
The Secret of Slow Smoking at Low Temperatures
The secret of hot smoking is slow cooking at low temperatures. Heat your barbecue to around 90-100°C and turn on only one side of the grill for indirect heat. This ensures even and slow cooking, while the salmon becomes infused with the smoky aromas of wood chips such as oak or applewood.
Enjoy the Delicious Reward
After about 60-90 minutes on the barbecue, depending on the thickness of the salmon fillets, you will be rewarded with salmon that is beautifully pink in colour and has developed a delicious smoky flavour. Serve this warm smoked salmon with a refreshing touch of fresh lemon slices.
Impress with a Homemade Gastronomic Experience
Hot smoking salmon on the barbecue is an excellent way to amaze your guests with a tasty, homemade meal. This technique captures the essence of the sea and the grill in one delicious bite. So put on your apron, fire up the barbecue and enjoy this unforgettable gastronomic experience!
Recipe for Hot Smoked Salmon from the Barbecue
Time: 4 hours
Number of persons: 5-6
Pan: VH.SMOKER
Ingredients:
- 1 salmon side (with skin, scaled off)
- 1/4 cup brown sugar
- 1/2 cup coarse sea salt
- 1 tablespoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried dill
- Lemon slices (for garnish)
Preparation:
Step 1: Preparing the Salmon
- Start by thoroughly rinsing and drying the salmon side. Make sure there are no bones left.
Step 2: Make seasoning mixture
- In a bowl, combine the brown sugar, coarse sea salt, black pepper, garlic powder, onion powder and dried dill.
Step 3: Pickling
- Place a sheet of baking paper on a baking tray and spread half of the spice mixture on top.
- Place the salted salmon skin-side down on the spice mixture and cover the salmon with the rest of the mixture. Leave the salmon in the brine for at least 1 hour.
Step 4: Rinsing and Drying
- After 1 hour, rinse the cured salmon side and pat it thoroughly dry with kitchen paper.
Step 5: Drying in the Refrigerator
- Place the salted salmon silk uncovered in the refrigerator and let it dry for 2 hours.
Step 6: Preparing the Smoking Box
- Soak a handful of wood chips in water for half an hour and then drain them.
- Place the wood chips in the VH.SMOKER.
Step 7: Preparing barbecue
- Heat the barbecue to a temperature of around 90-100°C and ensure indirect heat by turning on only one side of the grill. Place the VH.SMOKER with the wood chips on the coals.
Step 8: Smoking the salmon
- Once the smoker box starts smoking, place the salted salmon side skin-side down on the grill rack. Close the lid of the barbecue.
- Cook the salmon for about 1 hour, until it feels firm and the segments loosen when pressed with a thumb. A core temperature of 50°C is perfect, but you can cook further to taste. Avoid overcooking, however, as this makes the salmon dry and causes white protein droplets on the salmon. A core temperature of 60°C is the maximum.
Step 9: Serving
- Remove the hot smoked salmon from the barbecue and garnish with fresh lemon slices.
- Serve immediately and enjoy this delicious, smoky treat!