Savour a gin and beetroot infused barbecue smoked salmon recipe

With the sun set to reappear this weekend, why not celebrate by firing up the barbecue and trying your hand at a deliciously light portions of fresh fish infused with citrus flavours and molasses.

For a delightful finishing touch, garnish your catch with an array of bright Mediterranean vegetables and you have yourself the perfectly decedent summer seafood dish.

Serves: 4-6 people

Cooking time: 10 minutes

Preparation time: 15 minutes

Additional prep time (curing process ): 12 hours

Grill temperature: 100°C

Core Temperature: 55°C

Grill method: Indirect

Equipment: Wood Chips


500g salmon fillet

100ml gin

1 medium beetroot

Zest of 1 orange

1tsp dried juniper berries

40g fine sea salt

70g molasses sugar

In The Kitchen

Skin the salmon fillet and cut the salmon into 5 thin fillets.

Add the gin to a large mixing bowl.

Wash, peel and grate beetroot into the bowl.

Add orange crushed juniper berries, salt and sugar.

Add the salmon fillets to the bowl and coat with the mixture.

Allow salmon to cure in the fridge overnight (your additional prep time ).

Remove from the fridge gently wash off the cure and pat dry with paper towel.

At The Barbecue

Prepare the barbecue for indirect heat, approx. 100 °C.If using a charcoal barbecue use just one third of a chimney starter of briquettes.

Add one handful of wood chips to the coals of your charcoal barbecue or to the smoker box if you are using a gas model. Always allow the wood smoke to develop before adding food into the cook box.

Smoke the fish until it is just cooked through. If using a digital temperature probe, you will be looking for a core temperature of 55 °C.


Serve on top of toast and finish with sour cream and fresh herbs.


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