Hot-smoked salmon with orange glaze

The cook, step by step.

1. 1

   Step 1

   Done

   First of all, we'll put the smoke plank under water. This 1 should be allowed an hour to draw up water. If you have smaller smoke boards, check the description on the packaging, then it may be shorter. Afterwards we take the salmon out of the packaging and pat it dry well with kitchen paper. Then add a little salt and pepper after flavor and put the salmon back in the refrigerator

2. 2

   Step 2

   Done

   We now take a measuring cup, cut the orange in half and then squeeze it as best as possible into the measuring cup that you have about 50ml of orange juice. Add to this the mustard and dill and stir well so that you have made a smooth substance.

3. 3

   Step 3

   Done

   Now wash the salmon with your dressing so that it has a nice layer. Then sprinkle 2 tablespoons of light brown soft sugar over the whole that also covers the fish.

4. 4

   Step 4

   Done

   Now light up your barbecue to 175 degrees Celsius in the dome. When your barbecue arrives, you put the smoke plank on it. In this case, without salmon. Leave this for a 2 minutes and turn it around. Now place the salmon on top of the shelf and close the barbecue lid. You'll see that the smoke plank is about to release quite a lot of smoke and this is good. The salmon will now be at 50-52 degrees internal temperature by about 20-25 minutes. Once the internal temperature is reached, you can take the salmon off and serve it. Enjoy!

   Internal temperature: 52°C2m