SeafoodMonkfish dogs with samphire slaw
37 minEasy
Seafood
Hot Smoked Salmon
Sweet, salty and gently smoky salmon fillet with a brown sugar cure.
1 hr 10EasyServes 6
Gluten Free
A low temperature hot smoke that works on any lidded BBQ. Temporary placeholder copy — replace from Admin.
- Prep
- 20 min
- Cook
- 50 min
- Total
- 1 hr 10
- Serves
- 6
- Difficulty
- Easy
- BBQ
- Kamado, Pellet grill
- Fire setup
- Indirect
- BBQ temp
- 110°C
- Internal temp
- 55°C
You’ll need
The cook
Step 1Cure
Mix sugar, salt and lemon zest. Cover the salmon and cure in the fridge for 2 hours, then rinse and pat dry.
Step 2Smoke
Smoke indirect at 110°C with oak until the thickest part reaches 55°C, around 50 minutes.
Set your fire
- Kamado
- Pellet grill
- Indirect
- 110°C
- Oak wood
Technique: Hot smoking, Smoking. Cook to 55°C internal.
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