Barbecue Hot Smoked Salmon
A whole side of salmon briefly brined and smoked on the barbecue until it flakes into moist, silky pieces.
- Time2 hr 20
- LevelMedium
- Costabout £2.50 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 394kcal
- 20.9gcarbs
- 17.2gof which sugars
- 18.3gfat
- 4.4gsaturates
- 37.6gprotein
- 2.4gfibre
- 9.5gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the salt, sugar, pepper, dill and lemon zest. Lay the salmon skin side down on a sheet of foil on a tray and pack the cure over the flesh. Leave in the fridge for 1 hour, then rinse off the cure and pat dry.
60 min - 2
Set the barbecue up for indirect cooking at 100C to 110C. On charcoal, put a few lit coals on one side and add the wood. On gas, put the wood in a foil pouch with holes over one low burner. Wait for thin, pale smoke.
- 3
Brush the salmon with the oil. Put it skin side down on a piece of oiled foil or a cedar plank on the cool side and close the lid.
- 4
Smoke for 45 to 60 minutes, until the thickest part reads 62C and the flesh flakes easily, with a deep pink colour and a glossy surface. Do not overcook, as it will turn dry.
50 min - 5
Rest for 10 minutes, then lift in large pieces off the skin. Serve warm or cold with the lemon wedges and a green salad, or flake into potato salad.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
