Tender salmon fillets, hot-smoked over charcoal with fresh dill and cracked black pepper for a delicate, smoky flavour.
Ingredients
About 180g each
roughly chopped
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smokeandsoil.com/recipes/hot-smoked-salmon-with-dill
by L Field
Prep
15 min
Cook
20 min
Total
35 min
Serves
4
Level
Medium
Method
BBQ
Ingredients
Prepare the Salmon
Pat the salmon fillets dry with a paper towel. Season them generously on all sides with the sea salt and coarsely ground black pepper. Press the chopped dill onto the flesh side of each fillet, creating an even crust.
Health Notes
Salmon is an excellent source of omega-3 fatty acids, which are beneficial for heart and brain health.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
450
kcal
42g
protein
2g
carbs
30g
fat
Values are estimates and vary with portion size and preparation.
Made this recipe?
A simple, creamy dressing made with creme fraiche, chives, and a hint of lemon. Perfect for salads and grilled fish.
Set Up the Smoker
Prepare your smoker or kettle grill for indirect cooking at a temperature of 110-120°C (225-250°F). Add a chunk of your chosen smoking wood to the coals once they are ready. Allow the smoke to become thin and blue before adding the fish.
Smoke the Salmon
Place the salmon fillets skin-side down on the grill grate, away from the direct heat. Close the lid and smoke for 20-25 minutes, or until the internal temperature reaches 60°C (140°F) and the fish flakes easily with a fork. There is no need to turn the fish during cooking.
Rest and Serve
Carefully remove the salmon from the grill and let it rest for 5 minutes before serving. The residual heat will finish the cooking process. Serve warm, perhaps with a simple salad and a light dressing.
Health Notes
Salmon is an excellent source of omega-3 fatty acids, which are beneficial for heart and brain health.
Per serving (estimate)
450
kcal
42g
protein
2g
carbs
30g
fat
