Pickled and gently cooked Salmon

Pickled and gently cooked Salmon

A tender piece of salmon as an appetizer.


  • 500 grams of salmon with skin
  • 250 grams of white caster sugar
  • 500 grams of coarse sea salt
  • 1 teaspoon of vanilla sugar
  • 1 piece of lime
  • 1 piece of lemon
  • Olive oil
  • Black pepper


  • 1. Mix the caster sugar with the coarse sea salt and vanilla sugar and create a layer of this mixture in a deep dish, place the salmon with the skin side down on top.
  • 2. Spread the rest of the mixture over the salmon so that it is completely covered with a thick layer of brine. Let it pickle in the refrigerator for 2 hours.
  • 3. Remove from the refrigerator, take the salmon out of the brine, rinse with cold water, and pat the salmon dry. Place the salmon on a cedar plank that has been well soaked in water.
  • 4. Brush the salmon with a little olive oil and generously grind black pepper over it.
  • 5. Grate the zest of the lime and lemon over the salmon, then squeeze a little juice from the citrus fruits over the salmon. Cook the salmon indirectly on the barbecue at 60 degrees Celsius and add some smoking wood to the hot coals. Let it cook and smoke slowly for approximately 30 minutes.
  • 6. Remove the salmon from the barbecue and serve it on the plank.