Instructions
- Soak your preferred Weber Firespice wood chips in water for 30 minutes (we suggest hickory or cherry wood chips).
- Set up your barbecue for indirect cooking over medium heat (190°C to 230°C). If using a gas barbecue, set up your barbecue with a smoker box(es). Please refer to your smoker box handbook for further instructions. If using a charcoal barbecue, add half of the wood chips (drained) to the charcoal.
- Lightly oil the salmon fillets, cherry tomatoes, and garlic cloves. Season with a little salt (note: the capers will add saltiness) and pepper.
- Once the barbecue has started to smoke, Place the lemon slices on the barbecue, laying 2 to 3 slices, overlapping, to create a base for each salmon fillet. Place the salmon fillets on top of the lemon slices. Crush the capers with your fingers and sprinkle on top of the salmon fillets. Place the tomatoes and garlic on the barbecue. Roast over indirect medium heat, with the lid closed, for 15 minutes or until the salmon are cooked to your liking.
- Once the barbecue has started to smoke, Place the lemon slices on the barbecue, laying 2 to 3 slices, overlapping, to create a base for each salmon fillet. Place the salmon fillets on top of the lemon slices. Crush the capers with your fingers and sprinkle on top of the salmon fillets. Place the tomatoes and garlic on the barbecue. Roast over medium heat, with the lid closed, for 15 minutes or until the salmon are cooked to your liking.
- Remove the salmon, tomatoes and garlic from the barbecue. Leave to rest for a couple of minutes before serving. Peel the garlic cloves before serving.
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