Smoked Salmon

by Lilian Sundevall




You'll need

  • 6 fillets of Salmon
  • 1 bunch of fresh Dill
  • 1 lemon, juiced
  • salt
  • pepper
  • olive oil

Here's how

  1. Give the fillets a quick rinse under water.
  2. Put the fillets on foil.
  3. Rub them with the oil, dill, salt and pepper.
  4. Squeeze lemon juice over them.
  5. Cover the prepared fillets with foil.
  6. If you don’t have a smoker you can smoke with a barbecue or weber grill. Package hickory wood chips up in foil and heat over coals or a gas grill on one side of the barbecue until they begin to smoke. Remove the foil from over the fish and place the fillets off to the side to cook indirectly. This should take around 30-45 min depending on how warm your barbecue is and how thick the salmon fillets are.

About the Author

Lilian Sundevall

Originally from Sweden, Lilian followed her heart to Australia and quickly established herself as one of Sydney’s most exciting young chefs. We feel so lucky to have her join the nourish community, and after one meal at Edition Coffee Roasters in Darlinghurst, you’ll feel pretty lucky too. “The... Read Full Bio

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