Hot smoked lemon-pepper salmon
This hot smoked salmon only needs a couple of simple ingredients
You won’t find easier, simpler, and better-tasting food than this hot smoked lemon-pepper salmon when you’re barbecuing. Only two ingredients, a good amount of smoking wood and an hour of patience is all you need to put a very surprising dish on the table – one that will be talked about long after it’s been eaten.
- 1 side of salmon, with skin, of
about 3 lbs (1.4 kg)
- 3 tbsp lemon pepper
- 2 lemons, sliced and briefly grilled
- 4 thyme sprigs, leaves only
- BBQ for indirect grilling
- 1 handfuls of beech, birch or oak wood smoking chips, soaked
- 2 large spatulas
How to make:
Duration: Preparation 5 minutes, cooking about 1 hour
Prepare a large BBQ with lid for indirect grilling and preheat until it has reached a temperature of
about 195 ºF (90 ºC).
Sprinkle the soaked wood chips on the coals and place the entire salmon, skin down, on the grate. Sprinkle generously with the fruit-pepper lemon and close the lid. Cook the salmon for about an hour until it feels firm but the flesh flakes when you press with your thumb. Don’t overcook, as the salmon will dehydrate and you’ll find coagulated protein (that’s the white stuff) on the salmon.
Carefully slide two large spatulas underneath the salmon and transfer it from the BBQ onto a platter. Garnish the smoked salmon with grilled lemon slices and the thyme leaves. Serve with a green summer salad or as part of a BBQ buffet.
Leftover smoked salmon can be used for 3 days in a deliciously home-made salmon salad, or for rillettes.