👥4 people
⏲️15m
🕐25m
🍽️main meal
Always use the highest quality salmon. Traditionally fruit woods are a good choice for fish.
Ingredients
- 12 oz. Salmon
- 6 oz. brine
- 1 chunk smoking wood
- For The Gremolata:
- ½ bunch of parsley
- 4 cloves garlic
- 1 tbsp brined green peppercorns
- 1 lemons, zested and juiced
- 1 tbsp extra virgin olive oil
- 1 tsp white wine vinegar
- 2 tsp sugar
- 2 tsp salt
Method
- Take the skin off the salmon and brine for 30-45 mins. Drain the fish well, pat dry and season the fish with salt and pepper or other desired rub. Cover in plastic and refrigerate.
- Preheat the Egg to 225º using indirect heat and smoking wood. Smoke the salmon for about 20 minutes (if cut into individual portions) or until it begins to flake if smoking a larger piece.
- For The Gremolata: Place all ingredients in a food processor and process until well combined. Check for seasonings and adjust seasoning to your liking.
- Serve the salmon with potato salad and gremolata.
