Pro-Q Smokers & BBQs

Hot Smoked Salmon Salad

Hot Smoked Salmon Salad

This recipe is all about good quality wild salmon hot smoked simply on the grill. There’s a funky little twist on the side with a reinvented potato salad and some smoky seasonal veg. The magic really happens when you pull the dish together and dress it with a sweet spicy vinaigrette that gets all the flavours working in unison.

OVERVIEW

METHOD

Hot Smoking/Grilling

Prep Time

3 Hours

Cooking Time

35 Minutes

Serves

2

Suggested Wood

Oak

Ability

Beginner

INGREDIENTS

For the Salmon

  • 2 Wild Salmon Fillets
  • 1 Tbsp Chilli Oil
  • FOR THE CURE
  • 1 Tbsp Smoked Sea Salt
  • 1 Tbsp Brown Sugar
  • 1 tsp Dried Thyme
  • 1 tsp Paprika
  • Pinch of Cayenne Pepper
  • FOR THE POTATO SALAD
  • 600g New Potatoes, halved and parboiled
  • 1 Tbsp Olive Oil
  • Pinch of Smoked Sea Salt

For the broad beans:

  • 200g Broad Beans, shelled
  • ½ Shallot, finely diced
  • 1 Tbsp Olive Oil
  • Squeeze of Lemon Juice
  • Pinch of Smoked Sea Salt

For the Dressing:

  • 1 Tbsp Chilli Oil
  • 1 Tbsp Cider Vinegar
  • 1 Tbsp Maple Syrup
  • 1 tsp Wholegrain Mustard
  • Pinch of Smoked Sea Salt
  • 1 tsp of Lemon Zest

INGREDIENTS

For the Salmon

  • 2 Wild Salmon Fillets
  • 1 Tbsp Chilli Oil
  • FOR THE CURE
  • 1 Tbsp Smoked Sea Salt
  • 1 Tbsp Brown Sugar
  • 1 tsp Dried Thyme
  • 1 tsp Paprika
  • Pinch of Cayenne Pepper
  • FOR THE POTATO SALAD
  • 600g New Potatoes, halved and parboiled
  • 1 Tbsp Olive Oil
  • Pinch of Smoked Sea Salt

For the broad beans:

  • 200g Broad Beans, shelled
  • ½ Shallot, finely diced
  • 1 Tbsp Olive Oil
  • Squeeze of Lemon Juice
  • Pinch of Smoked Sea Salt

For the Dressing:

  • 1 Tbsp Chilli Oil
  • 1 Tbsp Cider Vinegar
  • 1 Tbsp Maple Syrup
  • 1 tsp Wholegrain Mustard
  • Pinch of Smoked Sea Salt
  • 1 tsp of Lemon Zest

METHOD

Step 1

Cure your salmon by rubbing in the salt, sugar, paprika and herbs. Cover & leave in the fridge for 3 hours. Then wash under cold running water and pat dry.

Step 2

Preheat your BBQ-smoker to 300-360°F/150-180˚C and add 2-3 oak wood chunks.

Step 3

Drizzle your salmon with chilli oil and place on the grill. We like to add a layer of fresh herbs like dill underneath to protect from the direct heat a little and infuse with extra aromatics.

Step 4

Season your potatoes and drizzle with oil. Place onto the grill alongside your salmon. Cook both for 10-15mins. Use our internal temperature guide to cook the salmon to your preferred done-ness.

Step 5

Meanwhile mix your shallot, broad bean, lemon and olive oil in a small pan and place on the grill to warm through. Season with a pinch of salt.

Step 6

Mix up a dressing with chilli oil, vinegar, maple syrup and mustard. Season to taste and finish with lemon zest.

Step 7

Remove your hot smoked salmon from the grill and plate up with a good portion of smoky potatoes and broad beans. Dress the whole dish in your sweet, spicy mustard vinaigrette and serve warm.

Fish

Hot Smoking

Main

Oak

Potato Salad

Quick Cooks

Salmon

Seafood

Seasonal Vegetables

Smoked

Configuration

Hot Smoking - Hot & Fast

Hot Smoking - Hot & Fast More info
Hot Smoked Salmon Salad

KIT USED

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