This charcoaled smoked salmon is one of my favourite recipes that I usually make when I have salmon in the fridge. Everyone at home enjoys it! It’s simple to make, and it’s great to have for supper on a sunny summer evening with family.
The smoky flavour from the charcoal and the wood chips is what makes this dish delicious. I hope you love eating this smoked salmon as much as I do!
Charcoaled Smoked Salmon
Print RecipeIngredients
- 2 ½ pounds of wild salmon fillet, boneless and with skin
- Coarse sea salt
- 1 ½ cups of maple syrup
- Oil
Instructions
- Salt your salmon and brush the whole fillet of salmon with 1 cup of maple syrup. Leave at room temperature while the charcoal is being lit up.
- To smoke the salmon, you will need a charcoal BBQ and apple and hickory wood chips. Once the charcoal is lit, bank all of it to one side. It’ll take about 15 to 20 minutes to get all the charcoal lit and glowing. Every 30 minutes, brush the salmon with more maple syrup.
- The fish is ready when the centre of the filet starts to flake; use a fork. The salmon should remain moist have an opaque colour; depending on the BBQ and amount of charcoal one uses, it may take less than 2 hours.
- When ready, serve the fish hot with any side of your liking.
