Recipe – BBQ Lemon Pepper Hot Smoked Salmon
Ingredients
- 1 large side of salmon, pin boned
- 3 tbsp lemon herb seasoning (we recommend Smokey Joe’s!)
- 1 tsp fine sea salt
- 1 tsp freshly ground black pepper
- 1 tbsp olive oil
- 1 lemon, sliced
- 4 sprigs fresh thyme
Directions:
Step 1 – Soak your preferred wood chips in water for at least one hour before cooking. We recommend hickory chips for this recipe. Bring the salmon fillet to room temperature.
Step 2 – Heat the BBQ to low heat (90 – 100°C) with two zone heat. Ensure the grills are clean. If you are using a charcoal grill, keep at least half of the charcoal grate clear of briquettes or charcoal as a zone of indirect heat. If you are using a gas BBQ, light a burner on one side of the BBQ only. If you are using a Weber Q, have a trivet and convection tray on hand.
Step 3 – Combine the lemon herb seasoning, salt, pepper and olive oil in a small bowl and liberally coat the salmon fillet.
Step 4 – Drain the wood chips and add to a smoker box. Place the smoker box into the BBQ over direct heat. Once smoke appears, place the salmon fillet and thyme sprigs into the BBQ, skin side down, away from direct heat (on a trivet and convection tray in a Weber Q), close the BBQ lid and bake for around 1 hour, or until the flesh feels firm but begins to flake when pushed. Grill the lemon slices in the last 15 minutes of the cook.
Step 5 – Carefully remove the salmon from the BBQ and place on a board. Garnish with the lemon slices and serve.
