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Save up to $280 on a Z Grill

Black Friday Sale On

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Mins
Secs

Save up to $280 on a Z Grill

Russ’s Hot Smoked Salmon

RECIPE BY RUSSELL STEVENS

russell steven

Cooking delicious smoked salmon at home has never been easier! Impress everyone at the dinner table with this mouth-watering recipe and start grilling today!

This recipe involves first soaking the salmon in a home made brine and then slow-smoking on a Z Grills pellet smoker.

Watch the full video here.

INGREDIENTS

  • ½ cup salt
  • ½ cup sugar (raw)
  • 500ml apple juice
  • 2 tbsp. honey
  • 2 tbsp. maple syrup
  • 2 tbsp. apple cider vinegar
  • ½ cup bourbon (or your poison!)
  • 4 or 5 bay leaves (crushed)
  • Dill
  • Ground peppercorn
  • Fresh tarragon

STEPS

  • Mix and simmer all the ingredients over a low heat for 15 to 20 minutes.
Brine in Pot
  • Set the pot aside and let it cool. To speed up the process, sit the pan in a sink of cold water.
  • Next, add the mixture of ingredients to 2 litres of cold water and place in the salmon, making sure that the flesh part is fully submerged in the brine.
  • Put a lid on the container and place in the fridge for:
    • 12 hours for large pieces of salmon as shown
    • 4-6 hours for smaller steaks of salmon
  • Make sure not to leave your salmon in the brine for too long because it may become overly salty.
Salmon soaking in brine

After hours of brining…

  • Remove the salmon from the brine and gently rinse it off in cold water.
  • Carefully dry off the salmon and place them on BBQ mesh mats skin down. Using the mats makes it easy to place the salmon on the grill and it won’t stick to the grill racks.
  • If laying the salmon on a wooden cutting board, place a layer of plastic over the board first to prevent the fish juices soaking into the wood (avoiding fishy smells and bacteria growth).
  • Put the salmon in the fridge for 2-4 hours to create a pellicle layer (a tacky coating on the fish that absorbs the smokey flavour).
Salmon on BBQ mats

Grilling time…

  • Fire up your Z Grill and set to 107°C / 225°F
  • Once up to temperature place in the salmon on the BBQ mats.
  • Place a temperature probe into the thickest piece of salmon (or all pieces if possible).
Salmon in the grill
  • Close the lid and smoke for 2 ½ to 3 hours, until up to 63°C / 145°F internal temperature. The length of time will depend on the thickness of the fish and thinner pieces may be ready earlier than thicker ones.
  • Enjoy while still hot or let it cool down and enjoy in so many different ways!
Russ's Smoked Salmon set a side
  • Smoked salmon can be kept for several days by packing in vacuum sealed bags and storing in the fridge.
Russ's Smoked Salmon ZGrills
Russ's Smoked Salmon served with cream cheese and rocket on a bagel
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Delivery FAQ

1. Why do the Click & Collect options cost money and have a transit time?

We partner with multiple freight companies to use their depots as a pickup points. This means in most cases, we’ll need to dispatch your order out from one of our three warehouses in Melbourne, Sydney or Brisbane. This option often costs significantly less than home deliveries especially for non-metro areas.

2. Where exactly is your Click & Collect location?

You will receive the exact pick up address once your order is ready for pick up. As part of our agreement with our partnering freight companies, we are not to share the exact pickup location prior to that.

3. Will the grill fit my car?

Our grills will fit in most hatchback vehicles and UTEs, however it may struggle to fit in a standard sedan. If you want to be sure, you can check out the dimensions of the boxes on our packing and freight page.

4. Why are some Click & Collect options cheaper?

The prices of the Click & Collect options vary from location to location. We do our best to get you the lowest freight price by comparing rates from multiple carriers.

5. When will I receive my order?

We usually dispatch your order the following business day after receiving it. It will then take roughly takes 1-3 days for metro orders and 3-7 days for regional orders.