SWISS LACHS salmon fillet smoked on swiss pine wood

The preparing
The pine wood smoking board must first be placed in a water bath for at least 2 hours so that the wood can absorb enough water. This ensures that the smoking aroma develops in the grill and that the wood does not catch fire.

The marinade
Mix the juice of half a lime with the honey and your seasoning mix. Then stir well.

The salmon fillet
Then place the fresh salmon fillet on the water-soaked smoking board with the skin side on the board. Spread the marinade over the salmon fillet. Then cut a lime to make 12 slices. Then cut twelve small incisions parallel to each other in the salmon fillet, in which the lime slices are then placed.

The smoking time
on the pine wood board is approx. 20 minutes at 120°C if you have a Big Green Egg.

– Place the stone pine wood board on the grill, open, over direct heat (approx. 200-230°C) to smoke. When thick smoke appears, place the salmon on the board with the skin side down and place the Swiss stone pine board in the indirect zone. Reduce the heat and cook and smoke the salmon with the lid closed at indirect heat (approx. 160 degrees) for approx. 20 to 30 minutes.

As with steak, the core temperature of the salmon also determines the perfect degree of cooking. If you have a core temperature measuring device, the following applies regarding core temperature and degree of cooking:
43 °C: almost raw, has a deep orange colour and a texture like fresh sashimi.
> > 50-54 °C: tender & lightly browned on the outside, with a juicy, slightly glassy texture on the inside
> > 60 °C: cooked through from the outside to the inside, this temperature should not be exceeded.