Make a brine by mixing the salt with the water. Put the salmon in and set aside. Leave the fish in for at least 30 minutes.
Preheat a barbecue with charcoal at 130°C. Use a firelighter if necessary. Close the lid of the barbecue and wait about 15 minutes.
Rinse the salmon with cold, running water and pat the fish dry with kitchen paper or a clean towel. Grease a grill with olive oil and put the salmon on, with the skin side down.
Put the extra smoke wood on the hot charcoal, put the salmon on the grill in the barbecue and close the lid again. Smoke the salmon for 30 minutes.
In the meantime, combine the mayonnaise, crème fraîche, lemon zest and juice and dill in a bowl and season the sauce with salt and pepper.
Open the lid of the barbecue and check if the core temperature of the salmon has reached 45°C. Remove the salmon from the barbecue, divide into pieces and serve each piece with a generous spoon of sauce and if pleased some extra lemon juice.
- Barbecue or Big Green Egg
- Charcoal, firelighter and smoke wood
- 2 l water
- 300 g salt
- 400-500 g wild salmon fillet, skin on
- 3 tbs mayonnaise
- 3 tbs crème fraîche
- grate and juice of ½ lemon
- ½ bunch of dill, finely chopped
- olive oil
- salt & pepper