Hot smoked salmon with chilli salsa

Total time: 1hr 05m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 420 Kcal, 25g Protein, 5g Carbohydrates, 32g Fat


  • To prepare the wood chips
  • 100 g smoke chips WOOD CHIPS
  • 3 sprigs rosemary
  • 4 tbsp water
  • 5 juniper berries
  • 3 sprigs sage
  • To prepare the salmon
  • 500 g salmon fillets with skin (organic)
  • 1 tbsp olive oil
  • 1 tsp honey
  • 10 peppercorns, crushed
  • 1 tsp sea salt
  • Chilli salsa
  • 2 tbsp olive oil
  • 1 lime, use only the juice
  • 0.5 tsp salt
  • a little pepper
  • 2 red chilli, deseeded, cut into thin rings
  • 100 g celery, diced
  • 1 red pepper, diced
  • 1 avocado, diced
  • 1 spring onions incl. green parts, cut into thin rings
  • 0.5 bunch coriander, finely chopped
  • Utensils
  • 1 cedar barbecue board, soaked in water for 12 hrs.

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  • To prepare the wood chips

    Place the sawdust, water, rosemary, sage and juniper in a bowl, mix well, leave to stand for approx. 30 mins.
  • To prepare the salmon

    Combine the oil, honey, salt and pepper, brush the marinade over the salmon.
  • To smoke on a charcoal BBQ

    Spread the wood chips directly on top of the embers. Place the salmon on a grill tray or grilling plank, cover and smoke over a low heat (approx. 150°C) for approx. 15 mins.
  • Chilli salsa

    Combine the oil and lime juice, season. Add the chillies along with all the other ingredients, mix and serve with the salmon.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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