Hot smoked Salmon, burnished smoky outside moist and flaky inside, a real treat. I smoked this prime cut salmon fillet in a Peetz smoking cabinet from Garden Gift Shop also using their Smokai cold smoke generator and Irish whisky wood chips from my friend Quinzil at BBQ MasterClass
The video below details how I hot smoked the salmon. Has been a while since I have made a video for the blog, hoe you enjoy it.
Let me know if you have any questions, or if you have a go yourself.
As an alternative to the Dirty style of cooking I’ve been using a lot recently, this style of cooking doesn’t really benefit most fish, but plank roasting, and in this case Birch Log Roasting, works extremely well, protecting the fish from the direct heat but roasting and smoking it to perfection.
I used a little sea salt and a pinch of BBQ seasoning, on the salmon fillets and placed them on a birch log that I’d rubbed with a little olive oil on the top to stop the fish sticking. I nestled the log in the coals on a medium hot BBQ, I used a Kamado Joe from Outdoor Gourmet which is ideal for this kind of cooking. With the lid closed the sweet birch smoke was able to penetrate the fish and cook it perfectly, it took about 10-12 minutes. The bottom of the log will char up and smoke, make sure you have some heavy duty oven gloves or tongs for removing the log.
I served the salmon with a flower salad, and some herby couscous.
I am really very fortunate to live in a lovely little community in rural Devon, and am surrounded by wonderful produce, and talented craftspeople, my next door neighbour is a wonderfully energetic and creative lady called Barbara Clift, who works wonders with willow in all its forms, as well as being a passionate foodie.
She had mentioned to me an idea she had come up with for willow fish baskets, for smoking and BBQ, when I saw what she had created I knew they’d be perfect, and so was asked to trial them.
I’d decided to hot smoke a side of salmon, but these would be perfect to BBQ a whole fish such as a trout or similar too. Just soak the basket in water for a few hours so it chars slower.
I cured the side of salmon with a handful of coarse sea salt and a handful of dark brown sugar mixed together and rubbed into each side of the salmon, wrap the salmon in clingfilm and place on a tray in the fridge for 24-48 hours. Carefully remove the fish and rinse off under a trickle of water to remove excess cure. Pat dry with a paper towel and leave for at least 12 hours on a plate in the fridge to form a pellicle.
I then placed the salmon on one of the lovely willow fish baskets, and smoked using beech wood chips in a BBQ with a lid at 80-100degC for 1.5-2 hours until the fish is just cooked through and starting to flake but still moist. The basket proved to work perfectly so the fish didn’t stick to the grill of the BBQ and was an ideal way to serve the smoky fish.