Hot Smoked Salmon



Preparation: 15 min.
Cooking: 10 min.
BBQ temperature: 90 to 120°C
Core temperature: 60°C

What else is needed:

  • Lockable barbecue
  • Digital core thermometer
  • Charcoal or briquettes
  • Kitchen paper
  • Your favorite smoking wood*


  • * A combination of oak and beech wood goes well with salmon. But other types like apple, hickory or cherry will do just fine too!
Hot smoked salmon recept
Hot smoked salmon recept

Step by step

Step 1: Salmon preparation

Generously coat salmon on the flesh side with AllBrine No.1.

Refrigerate for 1.5 to 2 hours. Rinse off AllBrine and pat dry with kitchen paper.

Step 2: Barbecuing

Fire the barbecue as steadily as possible at 90 to 110˚C.

Add smoking wood and slowly barbecue the salmon to a core temperature of 60˚C. Then remove from the barbecue and let rest for at least 10 minutes. It will be even tastier a day later.

Step 3: Serve

With a nice bread and Alabama Style White Sauce. Enjoy!