A meal from the smoker is more than just food – it’s an experience. With the right wood and a little patience, salmon becomes a smoky delicacy. This recipe combines tender smoked salmon with aromatic rosemary and a hearty rocket and cottage cheese salad. Perfect for guests or a special al fresco dinner.

Why salmon from the smoker?

Salmon is rich in healthy omega-3 fatty acids and is ideal for the smoker. Slow cooking at a low heat keeps the fillet juicy and tender while it absorbs the aromatic smoke. It is important to cook the fish to a core temperature of around 63 °C (145 °F) – as recommended by the US FDA. At this temperature, pathogenic bacteria are killed without the salmon drying out.

Ingredients

For the salmon

• 2 salmon fillets (200-250 g each, with skin)
• 2 tbsp coarse sea salt
• 1 tbsp brown sugar or honey
• 2-3 sprigs of fresh rosemary
• 1 lemon in slices
• 2 tablespoons olive oil
• A handful of smoking chips (cherry wood or apple)
• Freshly ground pepper (optional)

For the rocket and cottage cheese salad

• 200 g rocket
• 200 g cottage cheese
• 2 tbsp balsamic cream or reduced balsamic vinegar
• Salt and pepper
• A handful of chopped nuts (walnuts or pine nuts)
• Fresh herbs to taste

Preparation

1. Prepare the salmon: Rinse the salmon under cold water, pat dry and rub with sea salt and sugar. Chill for 1-2 hours – this will form a sticky pellicle layer to which smoke adheres well.
2. Soak the wood chips: Soak smoking chips for at least 30 minutes so that they develop smoke slowly and evenly in the smoker.
3. Preheat the smoker: Preheat the smoker to 110 °C. For hot smoked salmon, experts recommend a temperature between 65 °C and 80 °C with a core temperature of 60-63 °C.

Step-by-step instructions

1. Seasoning: Wipe the curing mixture off the salmon. Brush the fillets with olive oil, place rosemary sprigs on top and place lemon slices next to them.
2. Smoking: Place watered wood chips on the embers. Place the salmon skin side down on the grill and smoke for 40-60 minutes until the core temperature reaches 60-63 °C. Use a thermometer. Use a thermometer here, as this temperature is necessary to kill germs and keep the fillet juicy at the same time.
3. Smoke the rocket: Ten minutes before the end, smoke the washed rocket in a perforated grill basket for 5-7 minutes – this gives the salad a subtle smoky note.
4. Mix the salad: Season the cottage cheese with salt, pepper, nuts and herbs. Fold in the smoked rocket and drizzle with balsamic vinegar.
5. Glaze (optional): During the last five minutes, brush the salmon with a mixture of honey and lemon juice.
6. Serve: Remove the salmon from the smoker, leave to rest briefly and serve with the rocket and cottage cheese salad.

Serving suggestions & tips

• Wood types: Cherry wood provides a fruity smoky note, apple or maple wood tastes slightly sweet.
• Salt content: For thicker fillets, cure for longer; if you want to save salt, reduce the curing time to 30 minutes.
• Temperature control: A reliable barbecue thermometer is essential – according to ThermoWorks, the best smoke develops at approx. 66 °C and a pellicle increases the aroma.
• Variations: Trout or char are also excellent; garlic or chili bring additional spiciness.

Frequently asked questions

• How long does the smoking process take? Depending on the thickness of the fillet, 40-60 minutes. The core temperature of 60-63 °C is crucial.
• Is the salad possible without a smoker? Yes – rocket can also be eaten raw or briefly roasted in a pan.
• Which side dishes are suitable? Roasted potatoes, grilled vegetables or a fresh baguette.

Conclusion

This dish shows how versatile the smoker can be: Both the salmon and the side dishes absorb the mild smoky flavor and remain juicy. Try it out and share your results with the Helvetic Barbeque community!

Want even more barbecue inspiration? Take a look at our blog or contact us if you have any questions.