BBQ & Smoking · Hot smoked

Hot-Smoked Salmon on the BBQ

Flaky, sweet and smoky salmon made on an ordinary gas or kettle BBQ with a smoking box and apple wood chips.

Makes
Serves 6
Time
6 hr
Difficulty
Beginner
Style
Hot smoked
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Artisans Bottega recipe · The Artisans Bottega
Hot-Smoked Salmon on the BBQ
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Everything you need

Ingredients for this batch are ticked. Untick anything you already have.

Ingredients for this batch
Tools
Small S/Steel Smoking Box 10cm x 22 x 5cm
Small S/Steel Smoking Box 10cm x 22 x 5cm Recipe requires 1 · Buying 1 × Small S/Steel Smoking Box 10cm x 22 x 5cm Sits on a gas or kettle BBQ.
In stock $24.90
Smoking Wood Chip - Apple 3L
Smoking Wood Chip - Apple 3L Recipe requires 1 · Buying 1 × Smoking Wood Chip - Apple 3L Mild and sweet, ideal for fish.
Only 4 left $16.90

Method

7 steps

Brine

  1. Make the brine. Dissolve the salt and sugar in the water.
  2. Brine. Submerge the salmon and refrigerate for 4 hours.
  3. Dry. Rinse, pat dry and leave uncovered in the fridge for 1 hour until the surface feels tacky. This helps the smoke stick.

Smoke

  1. Set up. Soak a handful of wood chips for 30 minutes, drain, and fill the smoking box. Place it over one lit burner.
  2. Smoke indirectly. Put the salmon skin-side down on the unlit side and close the lid. Keep the BBQ at 90–110 °C.
  3. Cook. Smoke for 45–60 minutes, until the thickest part reaches 60 °C.
  4. Rest. Rest for 10 minutes. Serve warm, or chill and flake into salads.

Tip: Low and slow keeps the salmon moist. If the BBQ runs hot, turn the burner down and open the vents slightly.

Make it your own

Every pitmaster has their own rub and wood. Use this recipe as a starting point and adjust it to suit your taste.

Brush with maple syrup in the last 15 minutes, or try hickory or maple chips. Write down what you changed so your next batch turns out just the way you like it.

Safety information

Cook to an internal temperature of at least 60 °C. Refrigerate within 2 hours of cooking and eat within 4 days. Never use a smoker indoors.

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