Hot Smoked Salmon

Hot Smoked Salmon

Jenny Wadley

Prep Time

2.5 hours

Cook Time

50 minutes

Fire up the BBQ and turn up the flavor with hot smoked salmon—smoky, tender, and irresistible!

Ingredients

  • 4 thick salmon fillets, bones removed skin on
  • 1tbps Dark rum
  • 1tbps Lane’s Sweet Heat
  • 1tbsp salt
  • 1tbsp Tomato sauce
  • 1tbsp soy sauce
  • Cherry Smoking Chips

Directions

  1. Wash salmon with the rum and leave to marinate for 30 mins

  2. To make the rub combine the seasonings and sauces. Massage the rub into the salmon and leave for 2hrs in fridge.

  3. Remove salmon from the fridge to come to room temperature. Prepare BBQ for smoking and insert trivet and convection tray (we used cherry smoking chips).

  4. Preheat BBQ to 120 degrees.

  5. Once smoke can be seen coming from the BBQ add the fillets to the trivet skin side down.

  6. Close the lid and smoke for approx 40 mins. Salmon should be nicely bronzed but still pink in the middle.

  7. Remove from BBQ and rest for 10 mins.

  8. Optional: Break into chunks and serve on puff pastry cases and top with creme fraiche, dill, capers, thinly sliced red onions and lemon zest.
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