Salmon, Lightly Smoked; ready to travel, but not able

When we lived in the U.S. we had a gas grill and mon mari did all of the summer cooking on it.

A few years before we left he added a charcoal smoker.

We loved the smoker so much that, when we were packing up all of our worldly goods to move across the pond we bought another one. We didn’t want to risk having a well-used and smelly smoker in the shipping container. The new one was, obviously, squeaky clean.

Since living here he has added a kettle grill (Weber) and a small, table-top charcoal grill that he puts on the kettle grill for cooking things like lamb chops very hot and fast.

Naturally, sometimes I want something smoked and he doesn’t want to take the time / effort to use the big smoker. That’s where this style of ‘light smoking’ comes from. I normally put do an extra fillet or 2 of salmon when we do this – it’s great for salads or sandwiches.

One more thing: we mainly get actual charcoal here – all different size lumps and chunks rather than the briquettes we used in the U.S.

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Salmon, Lightly Smoked

Print Recipe

This is mainly grilled salmon with a light, smoked flavor from the wood chips. Instructions are given for both a gas and charcoal grill.

• Author: Kate
• Prep Time: 15 minutes
• Cook Time: 15
• Total Time: 30 minutes
• Yield: 2 servings 1x
• Category: Fish
• Method: Grilling

Ingredients

Scale 1x2x3x

• 2 salmon fillets,  app 6oz (180gr) each 
• 2 tbs lemon juice
• 2 tbs olive oil
• 1 tbs fresh lemon thyme or regular thyme leaves
• 1 tbs fresh tarragon
• 1 tbs snipped fresh parsley
• 1 tsp rock salt
• wood chips for smoking

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Instructions

• In small bowl whisk together lemon and oil, it should get thick. Add herbs. 
• Spread marinade evenly over salmon and allow to marinate 10 – 15 minutes.
• Soak a small handful of wood chips in water for at least 15 minutes.
• Charcoal: 
• Put charcoal in the barbecue, off to one side and light it.
• When the coals are glowing, add the salmon, either in a basket or on a grill mat, to the other side – in other words, not over the coals. 
• Throw some wood chips on the coals and cover. Cook for 10 – 15 minutes
• Gas grill: 
• Only light one side of the grill. 
• Wrap the soaked wood chips loosely in foil. 
• Poke a few holes in the foil and place on the grill. 
• Keep the fish off of direct heat and the grill cover closed and vented or propped open an inch or so. 
• Cook for 10 – 15 minutes.
• In all cases, fish should flake easily but not be dry. Slightly pink in the center is perfect. Remove from heat and serve, sliding it off the skin if needed.

Notes

We use apple wood chips – because we have an apple tree. Use whatever you have access to. Wood chips are readily available in the U.S. to be used in smoking and barbecuing. 

Nutrition

• Serving Size: 1/2 recipe
• Calories: 369
• Sugar: 0.4 g
• Sodium: 916.7 mg
• Fat: 24.9 g
• Saturated Fat: 3.7 g
• Trans Fat: 0 g
• Carbohydrates: 1.9 g
• Fiber: 0.3 g
• Protein: 34.1 g
• Cholesterol: 93.5 mg

In other news we now each have the QR code with our vaccination details on our respective phones.

I’m impressed.

We may not have internet speed fast enough to download anything but we have high-tech Covid info.

That means that if / when we ever have a chance to travel we are all set to be allowed on the train or plane with a flash of our phones.

At the moment our restrictions are more about the old dog than the pandemic. We wouldn’t be traveling regardless of the state of the virus.

Poor old Guapa is getting more and more needy. For some reason she is more upset when I leave by myself than when we are both gone. Apparently, she starts pacing and fretting about an hour after I leave for my walk or to do the shopping. By the time I get home she is quite frantic. I don’t think we could leave her with a house sitter and I know we couldn’t take her to the kennel.

Just as well we have to stay home with her….. As long as we are no further apart than 10 feet she’s a happy dog.