This multistage process is worthwhile for turning out salmon with a silky tender texture. Tequila and smoke give the fish fabulous flavours that work great with the slightly spicy, slightly bitter radish salsa in this stand-out appetiser. The smoked fish also makes a terrific main dish on its own.
Instructions
- In a medium bowl mix together the brown sugar, salt, ¼ cup tequila, coriander, jalapeño, lime zest, lemon zest, and chilli powder. Place the salmon, skin side down, in a glass or ceramic baking dish just large enough to hold it.
- Remove any pin bones using a small piece of paper towel to help you grasp one end of the bone while you pull it out. Spread the sugar mixture over the salmon, covering it entirely. Cover with plastic wrap and refrigerate for 7 to 8 hours.
- Rinse the salmon well under cold running water to remove the sugar mixture. Pat it dry with paper towels, then place, flesh side up, on a baking tray. Brush the flesh with the oil and 1 tablespoon of tequila. Refrigerate, uncovered, until the salmon looks lightly glazed, about 45 minutes.
- Soak your desired wood chips in water for at least 30 minutes (if you are using a Genesis 2 smoker box there is no need to soak the chips). We recommend hickory or cherry wood chips for this recipe.
- View Grill Skill for Smoking on a Premium Gas Barbecue
- This cooking method is only compatible with 3rd Generation Weber Q+ and Weber Family Q+ Models (released in 2023 or later). Soak your desired wood chips in water for at least 30 minutes. We recommend hickory or pecan wood chips for this recipe.
- We recommend hickory or cherry wood chunks for this recipe.
- Drain half of the wood chips and add to the smoker box of your gas barbecue, following the manufacturer’s instructions. Prepare the barbecue for cooking using indirect very low heat (105°C-135°C) and preheat as directed in your Quick Start Guide.
- Once your woodchips have soaked, drain half of them and add to the smoker boxes. Then, prepare the barbecue for cooking using indirect very-low heat (105°C-135°C). Set up your barbecue with a convection tray and roasting trivet, and preheat as directed with smoker boxes and a water pan installed.
- View Grill Skill for setting up your Weber Q for Low and Slow Cooking
- Prepare the charcoal barbecue for cooking using indirect very low heat (105°C-135°C) with your desired smoking wood chunks.
- View Grill Skill for setting up your 57 cm Kettle for Low and Slow Cooking
- Prepare your smoker or barbecue for cooking using indirect very low heat (105°C- 135°C). Add a large drip pan filled with tap water onto the lower cooking grill or install the Weber Wet Smoke Kit under the cooking grills.
- View Grill Skill for setting up your Pellet Barbecue or Smoker for Low and Slow Cooking
- Once the barbecue has preheated and smoke is visible, brush the cooking grills clean with a wire brush. Adjust your barbecue to the settings for indirect very low heat. Place the salmon onto the barbecue. Smoke the Salmon over indirect very low heat, with the lid closed, until it is firm to the touch and has a golden patina, about 55 minutes to 1¼ hours. After about 30 minutes of cooking, use heat-proof gloves to add the remaining wood chips to the smoker box. Remove the salmon from the barbecue and let cool for 20 minutes.
- Once the barbecue has preheated and smoke is visible, adjust your barbecue to the settings for indirect very low heat. Place your salmon onto the trivet. Smoke the salmon, with the lid closed, until it is firm to the touch and has a golden patina, 55 minutes to 1¼ hours. After about 30 minutes of cooking, add the remaining wood chips to the smoker boxes. Remove the salmon from the barbecue and let cool for 20 minutes.
- Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Place the salmon in the indirect cooking zone. Smoke the salmon over indirect very low heat, with the lid closed, until it is firm to the touch and has a golden patina, 55 minutes to 1¼ hours. After about 30 minutes of cooking, add some more smoking chunks. Remove the salmon from the barbecue and let cool for 20 minutes.
- Once your barbecue has preheated to the set temperature brush the cooking grills clean with a wire brush. Place the salmon on the smoker or barbecue. Smoke the salmon over indirect very low heat, with the lid closed, until it is firm to the touch and has a golden patina, 55 minutes to 1¼ hours. Remove the salmon from the smoker or barbecue and let cool for 20 minutes.
- Meanwhile, in a medium bowl, combine all the salsa ingredients and mix well. Slice or flake the cooled salmon into bite-size pieces and serve on tortilla chips topped with the salsa.
SALSA
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