Name: Hot-Smoked Salmon on the VonHaus Gas BBQ (Cedar Plank Option)
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 4–6 servings
Cuisine: BBQ
Ingredients: 1 whole side salmon, 1–1.2 kg, pin bones removed, skin on; 1 tsp fine sea salt; 1 tsp light brown sugar; 1/2 tsp black pepper, freshly ground; 1 tsp lemon zest; 1 tbsp fresh dill, finely chopped (optional); 1 tbsp olive oil; 2 tbsp maple syrup (for glaze, optional); 1 cedar plank, soaked in water 1–2 hours; Wood for smoke (apple/cherry) in smoker box or foil pouch

Hot smoked salmon is one of those dishes which not only tastes awesome but looks awesome too, it creates the centre piece of any spread and has that real WOW factor from your guests.

Most of the prep and cooking time is spent just waiting for it to cure and when it comes to the cooking, it really couldn't be easier.

If you're new to smoking, read our Beginner’s Guide to BBQ & Smoking (UK) before starting.

For perfect timing, use our Smoker Time Calculator to avoid overcooking.

Yields6 Servings

Prep Time3 hrs 10 minsCook Time45 minsTotal Time3 hrs 55 mins

Authoradmin

DifficultyBeginner

CategoryMainCuisineBritishCooking MethodBBQ, SmokerDietGluten FreeTags#apple, #beech, #cedarplank, #gasbbq, #hot‑smoked, #salmon

1 side of salmon, skin‑on (1.0–1.2 kg)

Dry Brine

30 g fine salt

2 tbsp maple syrup

1 tsp Dijon mustard (GF)

Beech or apple wood for smoke

1 untreated cedar plank, soaked 1 hour

Dry brine (2–3 hrs): Mix salt, sugar, lemon zest and pepper. Rub evenly over salmon. Cover and chill 2–3 hrs. Rinse, pat dry, then air‑dry 30 mins on a rack.

2 hours

Setup BBQ: Light outside burners on low, centre off for indirect heat ~90–110°C. Add a smoker box with beech or apple.

Cedar plank option: Soak plank 1 hr, preheat on the grill 3–5 mins until it just begins to smoke, then place salmon on top.

Cook: Smoke until the thickest part reaches 50–52°C for medium (about 30–60 mins depending on thickness and pit temp).

Check temp in 25 mins

Finish: Optionally brush with maple‑Dijon for the final 5 mins. Rest 5 mins before serving.

Rest 5 mins

Notes

Serve with dill yoghurt, lemon wedges and baby potatoes. For firmer texture, target 54–56°C; for slightly softer, 48–50°C. Always probe the thickest part.

Nutrition Facts

6 servings

Serving size

Ingredients