Smoked salmon on the KLAUWE is a must-try from the start. It’s easy to make, and if done right, success is guaranteed. Impress Your Friends!

Fish on the barbecue is delicious, but smoked salmon on the KLAUWE is overwhelming! That’s no exaggeration – once you try this dish, you’ll agree with us.

Ingredients

General:

  • Serves: 4 people (and if you have very big eaters, maybe 1 or 2)
  • Preparation time: 10 minutes
  • Cooking time: approximately 15 minutes at 140-160 degrees Celsius

Ingredients:

  • 1 piece or whole salmon (real cooks, of course, buy fresh salmon from a fish specialist and not prepackaged frozen salmon from a box with a bearded captain)
  • 1/2 tbsp sea salt
  • 1/2 tbsp black pepper

Ingredients:

  • 1 to 2 tbsp brown sugar
  • A splash of vodka, whiskey, or gin
  • A handful of wood chips (preferably cherry wood)

Instructions

Preparing Smoked Salmon:

Heat your KLAUWE:

  • Preheat your KLAUWE to about 140-160 degrees Celsius. Adjust the air vents to regulate the temperature. Start by setting the charcoal basket at the lowest level (level 1) and place the water ring with the reservoir on the next lowest level (level 2) later. Allow the coals (use good quality charcoal and/or briquettes) to reach the desired temperature (about 15 minutes after lighting). The grill grate for the salmon will be added later. To maintain the right temperature for smoking, fill the charcoal basket generously. If you're not planning on using the KLAUWE further, a base layer of coals/briquettes will suffice for smoking.

Preparing the Salmon:

  • While the coals are heating up, prepare the salmon. Soak a generous handful of wood chips in water for at least 30 minutes. You can also use white wine or other flavorful liquids for soaking. While many types of wood chips are available, cherry wood is recommended for smoked salmon.
  • Lay the salmon skin-side down on a board or plate. Season with sea salt and black pepper.
  • Coat the salmon with brown sugar, just enough to give it a nice glaze.
  • Sprinkle a splash of clear spirits (vodka, whiskey, or gin) over the salmon. Let the salmon rest in a cool place, away from direct sunlight.

Using the KLAUWE:

  • Before placing the salmon on the KLAUWE, insert the charcoal basket and the water ring with the reservoir into the KLAUWE. Use the Klauwe lifting hook and wear protective gloves or oven mitts. Place the charcoal basket at level 1 and the water ring at level 2, just above the coals.
  • Fill the water reservoir with hot water, white wine, or another flavorful liquid, and add a few slices of lemon. Add any leftover fresh rosemary and thyme to the reservoir.
  • Set the grill grate at level 3 (or level 4 if you prefer less bending). Now you’re ready to smoke the salmon.

Smoking the Salmon:

  • Place the salmon directly on the grill grate, skin-side down. You can also use aluminum foil or wooden fish planks if you prefer. Ensure the fish planks are soaked in water for at least an hour before use.
  • Close the KLAUWE by placing the lid on top.

Cooking Time:

  • Smoke the salmon for about 15 minutes (or longer if you prefer it well done). Halfway through, add a handful of soaked wood chips to the coals using the rear air vent. This will create an extra boost of smoke, enhancing the flavor of your salmon.
  • After 15 minutes, check the salmon. The protein in the salmon will rise to the top, forming small white dots when it’s cooked. If the salmon has been cut, you’ll see the proteins at the ends as well.
  • Be cautious not to overdo the smoke wood, as too much can overpower the salmon's flavor. A generous handful is just right.

Serving:

  • Carefully remove the salmon from the KLAUWE using a KLAUWE spatula or barbecue gloves. Serve it on a plate or a thick wooden cutting board. Make a few incisions in the salmon for easy serving. The salmon should be warm, cooked through, translucent, tender, and buttery soft.

This simple recipe is sure to impress your friends and guarantee success.

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