The day before grilling:

We're going to "cure" the salmon the day before making this dish! Take the salmon fillet and sprinkle it with coarse sea salt and sugar (50/50 ratio), and add some fresh bay leaves. Don’t hold back on the salt and sugar! (The whole salmon should be completely white! We’ll rinse it off carefully tomorrow.) Place the salmon on a plate or board, cover it with aluminum foil, and refrigerate for 24 hours. This will allow the cure to penetrate the salmon.

On the day of grilling:

The next day (after 24 hours), rinse off all the salt, sugar, and bay leaves from the salmon with lukewarm water. Pat the salmon dry with paper towels.

Allow the salmon to come to room temperature. Make sure not to place it in direct sunlight.

Preparing the KLAUWE:

Preheat your KLAUWE to approximately 140-160 degrees Celsius. Keep the rear vent closed and adjust the front vent to control the temperature. Set the coal basket at the bottom level (level 1) and add the water ring and reservoir later on the second-lowest level (level 2). Let the coals (use good quality charcoal or briquettes) come up to temperature (about 15 minutes after lighting). The grill rack for the salmon will be added later. Since we're smoking from level 1, fill the fire basket well. If you don't plan to cook further on the KLAUWE afterward, a base layer of coals/briquettes will suffice for smoking. While the flames are doing their job, you can prepare the honey dill mayonnaise or enjoy a beer.

Soak a generous handful of wood chips in water for at least 30 minutes. Instead of water, you can also use white wine or another type of drink. There are various types of wood chips available, but we recommend using cherry wood chips for smoked salmon. (Alternatively, you can use a few dry grapevines (do not soak them), which also give a fantastic flavor!)

Before placing your cured salmon on the KLAUWE, lower the fire basket and water ring with the water reservoir into the KLAUWE using the Klauwe lifting hook, and use protective gloves or oven mitts. Place the fire basket at the bottom (level 1). Then, place the water ring on level 2, just above the fire basket. If the fire basket gets too hot, you can reduce the heat by placing the lid and setting the vent on a crack. Open the front vent slightly. After about 5 minutes, the temperature of the coals will have dropped significantly. Once the fire basket is set, you can open the front vent again to increase the temperature. This takes some practice, but you'll get the hang of it quickly.

Don't forget to fill the water reservoir with hot water (or white wine or any other flavorful liquid you like) and add a few slices of lemon. You probably have some fresh rosemary and thyme left. (Variation tip: Instead of rosemary and thyme, use fresh basil and tarragon along with the white wine and lemon in the water reservoir.) Add these to the water reservoir as well.

Finally, place the grill rack on level 3 (counting from the bottom). Level 4 works too if you prefer not to bend too much. We're almost ready!

Preparing the cured salmon:

Once the setup is complete and the temperature is stable, it's time to prepare the cured salmon. You can place the salmon on a piece of aluminum foil on the grill rack, or you can use wooden fish planks. (These planks are typically for one-time use and come in various sizes and types. Make sure to choose the right type of wood for fish. Some types are suitable, while others may not complement the salmon's flavor. Also, remember to soak the plank in water for at least an hour beforehand.) At Klauwe, we place the salmon directly on the grill rack with the skin side down. You can oil the skin beforehand to prevent it from sticking to the grill.

Once the rack is set on level 3 (or level 4), place the salmon on the grill rack with the skin side down (or on the foil).

Close the KLAUWE by placing the lid on.

Smoking the salmon:

Now, it's a matter of waiting 15 to 20 minutes (or longer if you prefer the salmon more cooked), but there's one crucial step in between! Halfway through the time (not earlier), add a handful of soaked wood chips to the coals. Use the rear vent for this. Open it fully (using protective BBQ gloves) and add the wood chips to the coals. Close the rear vent afterward. This will create an extra burst of smoke inside the KLAUWE, enhancing the salmon's flavor.

As mentioned, you can replace the wood chips with dry grapevines. Place them dry (not soaked) directly onto the coals as soon as the salmon is on the grill. Close all vents on the KLAUWE. The temperature will drop, and the KLAUWE will smolder. After about 4 minutes, open the lid vent and the front vent halfway. The grapevines will now provide a delightful aromatic smoke boost.

Making the honey dill mayonnaise:

Mix the mayonnaise and crème fraîche in a bowl (ratio can be 50/50 to taste). Stir well until smooth. Add a tablespoon of honey (or more to taste) to the mixture and stir again. Finely chop the dill and add it to the mixture. Season with sea salt and pepper to taste. Finally, add a tablespoon (or more to taste) of Gotan Chili Sauce. Mix well.

Making the arugula with white balsamic vinegar:

Put the arugula in a bowl. Season with a little pepper and salt (not too much) and add a splash of white balsamic vinegar. Toss the arugula well. You can serve the arugula on top of the salmon or use it as a bed for the salmon, whichever you prefer.

Finishing the KLAUWE:

After 15 to 20 minutes, open the lid of the KLAUWE and remove the salmon from the grill rack. Use a KLAUWE spatula or BBQ gloves to lift the salmon off the rack. (The cooking time depends on the thickness of the salmon. Look for the following indicator: when the proteins in the salmon come to the surface, the salmon is cooked. You'll see small white dots on the salmon. If your salmon is cut, you'll also notice these proteins at the cut ends, not so much in dots but in a white sheen.)

Be careful when removing the salmon from the KLAUWE; the drum and steam are hot.

Serve the salmon on a plate or, preferably, a thick wooden cutting board. Make a few cuts in the smoked salmon if desired. The salmon will be warm, cooked, tender, and buttery!

Cut the salmon into portions and serve on plates. Place the prepared arugula on top of the salmon, or if you prefer, lay the salmon on a bed of arugula.

This is an easy dish to prepare and is guaranteed to impress your friends!

Bon appétit and don’t forget: Eat with your KLAUWE and Impress Your Friends!