Smoked salmon on the barbecue is incredibly easy yet so impressive. Beautifully arranged on a platter with a cream cheese base, scattered with pickled onion, dill, capers, and bright lemon zest, served with toasted bagel crostini. Get creative with how you plate this one!
Instructions
- To make the pickled red onion, combine the sugar, salt, and vinegar in a small bowl or jar. Stir and add the red onion, squashing it if needed to ensure it is submerged. Set aside until required.
- This recipe is only suitable for Weber Lumin electric barbecues. Soak your desired wood chips in water for at least 30 minutes. We recommend hickory or cherry wood chips for this recipe.
- Soak your desired wood chips in water for at least 30 minutes (if using a Genesis 2 smoker box, soaking the chips is unnecessary). We recommend hickory or cherry wood chips for this recipe.
- This recipe is only suitable for Weber Q and Weber Family Q Barbecues. (Recipe is not suitable for Baby Q models). Soak your desired wood chips in water for at least 30 minutes. We recommend hickory or cherry wood chips for this recipe.
- Soak your desired wood chips in water for at least 30 minutes. We recommend hickory or cherry wood chips for this recipe.
- View Grill Skill for setting up your Weber Q Barbecue for Indirect Cooking
- View Grill Skill for setting up your Premium Gas Barbecue for Indirect Cooking
- View Grill Skill for setting up your 57 cm Kettle for Indirect Cooking
- Prepare the salmon by lightly coating it with olive oil and seasoning it with salt and pepper.
- For the Cream Cheese Whip, combine the cream cheese, sour cream, garlic, lemon juice, and salt, mixing or whipping until smooth. Place in the fridge until needed.
- Add the soaked wood chips to the smoking reservoir of your Lumin. Prepare the barbecue for cooking using smoke medium heat (190°C-230°C) and preheat as directed.
- Add the wood chips to the smoker box of your gas barbecue, following the manufacturer’s instructions. Prepare the barbecue for cooking using indirect medium heat (190°C-230°C) and preheat as directed.
- Add the soaked wood chips to the Weber Q smoker boxes, following the manufacturer’s instructions. Set up your barbecue with a convection tray, roasting trivet, and the smoker boxes. Prepare the barbecue for cooking using indirect medium heat (190°C-230°C) and preheat as directed.
- Prepare the charcoal barbecue for cooking using indirect medium heat (190°C-230°C).
- Once the barbecue has preheated and smoke is visible, adjust it to the settings for smoke medium heat. Place the salmon fillets on the reversible steam pan, close the lid, and smoke the salmon for 15 to 20 minutes, or until cooked to your liking.
- Once the barbecue has preheated and smoke is visible, adjust it to the settings for indirect medium heat. Place the salmon fillets on the barbecue, close the lid, and smoke the salmon for 15 to 20 minutes, or until cooked to your liking.
- Once the barbecue has preheated and smoke is visible, adjust it to the settings for indirect medium heat. Place the salmon fillets onto the trivet, close the lid, and smoke the salmon for 15 to 20 minutes, or until cooked to your liking.
- Brush the cooking grills clean. Add the soaked wood chips to the charcoal. Place the salmon fillets in the centre of the cooking grill, between the two charcoal baskets. Close the lid and smoke the salmon over indirect medium heat, for 15 to 20 minutes, or until cooked to your liking.
- Once the salmon has cooked to your liking, remove it from the barbecue and let it rest for 5 to 10 minutes.
- Grill the bagel slices on the cooking grill over direct medium heat for 1 to 2 minutes per side, or until lightly toasted.
- Brush the cooking grills clean. Grill the bagel slices over direct medium heat for 1 to 2 minutes per side, or until lightly toasted.
- Carefully remove the convection tray and trivet with heatproof gloves. Brush the cooking grills clean. Grill the bagel slices over direct medium heat for 1 to 2 minutes per side, or until lightly toasted.
- Grill the bagel slices over direct medium heat (over the fire) for 1 to 2 minutes per side, or until lightly toasted.
- Flake the salmon, checking for bones as you go.
- To assemble the cream cheese board, spread the cream cheese whip over a wooden serving board. Top with the flaked salmon, capers, pickled red onion (drained), dill, lemon zest, and season with black pepper.
- Serve immediately with the toasted bagel crostini.
Pickled Red Onion:
Cream Cheese Whip:
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