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Hot Smoked Creole Salmon With Mango/Lime Salsa

Here's how you make Hot Smoked Creole Salmon With Mango/Lime Salsa
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  • Servings: 4
  • Prep: 1.45h
  • Cook: 15-20m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 4 fillets (2 pounds) skinless salmon (8 oz. each)
  • Sea salt and freshly ground black pepper
  • FOR CREOLE RUB
  • 2 ounces yellow onion (1/2 small onion, finely chopped)
  • 1 garlic clove, finely chopped
  • 1 tablespoon freshly chopped thyme
  • 1 tablespoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon sea salt
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon brown sugar
  • FOR MANGO & SESAME SALSA
  • 212 grams mango *(1 large ripe mango, peeled, pitted and chopped)
  • 4 scallions, chopped
  • 1 chile pepper (hot chile, seeded and chopped)
  • 1 garlic clove, crushed
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon freshly squeezed lime juice
  • 1 teaspoon sesame oil
  • 1/2 tablespoon granulated sugar
  • 1 tablespoon chopped fresh cilantro
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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

Don't forget the following tips and variations.
  • Charcoal grill or propane where both should have a lid for the use of indirect grilling

We hope you enjoy this recipe!

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