Hot Smoked Creole Salmon With Mango/Lime Salsa

4
Servings
1.45h
Prep Time
15-20m
Cook Time
1h 42m
Ready In


"Smoked over an outdoor bbq grill by using soaked hickory chips and grilling over indirect heat (easier than it sounds) results in simply wonderful tasting salmon. Served with a Mango and Sesame Salsa that incorporates the vibrant flavors of lime juice, cilantro, and chile, with the sweet flavors of mango. It's a match made in heaven! Source: Flavors of Summer"

Original recipe yields 4 servings
OK
  • FOR CREOLE RUB
  • FOR MANGO & SESAME SALSA

Nutritional

  • Serving Size: 1 (343.7 g)
  • Calories 409
  • Total Fat - 14.6 g
  • Saturated Fat - 3 g
  • Cholesterol - 120.1 mg
  • Sodium - 1147.7 mg
  • Total Carbohydrate - 18.6 g
  • Dietary Fiber - 2.8 g
  • Sugars - 13.4 g
  • Protein - 50.1 g
  • Calcium - 54.8 mg
  • Iron - 2 mg
  • Vitamin C - 38.3 mg
  • Thiamin - 0.5 mg

Step 1

A large handful of wood chips, such as hickory, soaked in water for 1 hour, drained.

TO MAKE THE CREOLE RUB


Step 2

Place all the ingredients in a small bowl and stir well.

Step 3

Wash the salmon under cold running water and pat dry with paper towels. Using tweezers, pull out any bones.

Step 4

Place the fish in a dish and work the Creole rub all over it. Cover and place in the fridge for at least 1 hour.

FOR THE MANGO AND SESAME SALSA


Step 5

Place the chopped mango in bowl and add the scallions, chile, garlic, soy sauce, lime juice, sesame oil, sugar, cilantro, salt and pepper. Mix well and let stand for 30 minutes.

FOR GRILLING THE SALMON:


Step 6

Preheat a charcoal bbq outdoor grill (refer to NOTE below). When the coals are hot, rake them into 2 piles at either side of the grill and put a foil drip tray in the middle (for indirect heating process).

Step 7

Tip half the soaked wood chips onto each pile of coals. Cover with the lid, keeping any air vents open during cooking. As soon as the wood chips start to smoke, put the salmon fillets in the center of the grill, cover and cook for 15-20 minutes, until the salmon is cooked.

Step 8

To test the fish, press the salmon with your finger - the flesh should feel firm and start to open into flakes. Serve hot or at room temperature with the mango and sesame salsa.

NOTE: This recipe instruction uses a charcoal bbq with a lid, but if using a gas grill, follow the manufacturer's instructions for indirect grill-smoking or refer to instruction on the internet


Tips & Variations


  • Charcoal grill or propane where both should have a lid for the use of indirect grilling

Related

Mia in Germany

This was incredibly good! I can't do the hickory chips indirect grilling, but even without that it was delicious. Can't wait to try it with a friend who has a smoker! Thanks for sharing. Made for FYC game

review by:
(17 Oct 2017)

LifeIsGood

This is excellent salmon! I have a gas grill so didn't do the grilling over indirect heat with hickory chips step. It was still outstanding. The creole rub flavor is delicious and the mango salsa was the perfect complement. Thank you!

review by:
(28 Jun 2017)