Hot-smoked salmon

WITH GINGER AND SOY.

A whole side of salmon, a simple ginger-soy marinade and a gentle wood smoke. Serve warm or chill promptly for a cold platter.

Recipe by Jimmy Grilfve, adapted from Kamado Sumo

BEFORE YOU START

Set up your fire.

Heat

Stabilise the grill before adding the food. Follow the setup described in the method.

Temperature

Use the vents to control the fire. Times are a guide; check the food before serving.

Equipment

Check that accessories fit your grill and leave enough room for air to circulate.

ONE STEP AT A TIME

Marinate
Trim the salmon to an even shape and remove pin bones. Mix soy and ginger and marinate the fish in a covered container in the fridge for at least 20 minutes.
Set up for smoke
Prepare indirect heat at 110-120°C and add smoking wood. Place the salmon on foil with the edges folded up so it can be moved without breaking.
Smoke and check
Smoke until the thickest part reaches 63°C. Check in more than one place. The timing depends on the thickness of the side and the stability of the fire.
Serve or chill
Serve warm, or cool promptly and refrigerate within two hours. Keep chilled until serving. Resting overnight in the fridge softens the smoke flavour.

GOOD COMPANY FOR THIS COOK

Useful equipment for this recipe. Check size and compatibility before choosing accessories.

Suggested additions, sold separately. Use the equipment you already have where suitable.