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Home Hot Smoked Salmon

Prep Time15 mins
Cook Time45 mins
brining6 hrs
Servings: 4 people


  • 500 g Fresh salmon fillet
  • 50 g course sea salt
  • 500 ml tepid water
  • A handful of applewood smoking chips soaked in water for 30 minutes before cooking the salmon.
  • oil for greasing.


  • Mix the water with the salt in a bowl then drop the salmon in. Cover & place in the fridge for 8 hours. Remove from the brine, rinse briefly and wipe dry with kitchen paper. Place on a wire rack on a tray & pop back into the fridge for 2-3 hours to form a pellicle, this is the tacky surface of the fish that is created by the proteins in the meat. This captures the smoke. Put a little oil on the skin of the salmon to stop it sticking to the grill.
  • My Egg is set to 130C. Sprinkle the applewood chips on the coals. Shut the lid for a minute or two. Now open and place the fish fillet on the griddle and shut the lid. Check the salmon after 25-30 minutes, cooking times will vary according to the thickens of the fish fillet. If you have a meat thermometer insert it into the thickest part of the fish. It should reach 70C. Continue to cook until it's done. Remove and serve warm or cold