Warm Smoked Salmon with Lime Creme Fraiche

Prep10 min
Cook20 min
Servings2
LevelMedium

The story

About this recipe

Salmon fillets are marinated with sea salt, brown sugar and whiskey and then warm smoked on a smoking plank on the bbq, until the internal temperature is around 50 degrees. Served with a lime creme fraiche made from lemon curd and creme fraiche.

What you need

Ingredients

2pcsfresh salmon fillet
1handfulcoarse sea salt
1handfulbrown sugar
1small glasswhiskey
1tubcreme fraiche
1jarlemon curd

Equipment

Check off what's ready

2 smoking planks
bowl for the sauce
bbq set up indirect at 90 degrees
instant-read thermometer

High temperature? Warm up your kamado slowly

Ceramic and a pizza stone expand when they get warm. If that happens too quickly or too unevenly, stresses build up, with a risk of hairline cracks in the interior or a broken stone.

Stone in cold. Put the pizza stone in from the start and let it warm up together with the kamado. Never put a cold stone on a hot kamado.
Dry first at 100 to 130°C. Keep the kamado at that temperature for half an hour, so the moisture evaporates from the ceramic and the stone. Even a kamado that has been stored dry in a shed or under a cover contains moisture.
Only then increase gently. Take 30 to 45 minutes to reach the final temperature and open the vents step by step, not fully in one go.
Stay around 300°C. Much hotter adds nothing and puts strain on the lid's seal.
Lid ajar. Lift the lid a few centimetres first before opening it fully, so no flare-up shoots out.
Let everything cool down inside the kamado. Close the vents after baking. Never cool the stone down with water.

Step by step

How to make it

Put the smoking planks in cold water.
Cut the salmon into portions if needed, size is up to you.
Marinate the salmon with some sea salt, brown sugar and whiskey to taste.
Mix the lemon curd with creme fraiche in a bowl, ratio 1 to 4. Set aside.
Take the smoking planks out of the water and place the salmon on them.
Place the planks on the bbq and let the salmon cook gently. The time depends on the thickness of the piece of fish. The inside should stay lightly pink, internal temperature up to 50 degrees.
Is the salmon done? Serve with the lime creme fraiche.

Reviews

Made it? Tell us what you thought with one tap.

Sjef★★★★★29 September 2026
Heer-lijk! Zo maak je nogeens wat anders, die lemoncurd mix maakt het helemaal af!

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