How To Cook Hot Smoked Salmon On The Weber 57Cm MasterTouch BBQ

How To Cook Hot Smoked Salmon On The Weber 57Cm MasterTouch BBQ

Cook this spectacular party dish quickly and simply on any BBQ

If you’re having a party this hot smoked salmon is really quick and easy. In this video Richard Holden shows how easy it is to do on a normal charcoal BBQ. We have cooked just half a side of salmon but you could just as easily do a whole side. Depending upon the thickness of the salmon it will only take 10 – 20 minutes to cook. The only flavouring we have used is sea salt, ground black pepper and Pecan wood smoke. If you wanted a milder smoke try using apple or cherry.



  • half side salmon, skin on
  • Maldon sea salt
  • ground black pepper rapeseed oil
  • Weber Pecan wood chips

First of all place a handful of wood chips into some water to soak for half an hour before you use them, if you don’t soak they will burn too quickly and be susceptible to flaring when you open the lid. Add the drained chips to the coals while it is coming up to temperature. You know when the smoke is right for cooking when it is thin and a pale bluish colour, it should take about 10 – 15 minutes. If you are cooking on a gas BBQ use a smoker box to hold the chips or the cheaper version is to place them into a foil package and pierce the top to allow the smoke to escape.

Set the BBQ up for indirect cooking with the char baskets at either side. Use a Weber Chimney Starter to start off the briquettes as they are easier to light and don’t take as long to come to the required temperature. Lightly oil both sides of the salmon with the rapeseed oil and sprinkle with the sea salt and black pepper. Place the salmon onto an upturned Weber Vegetable Basket, if cooking a whole salmon you will need two, this allows you to insert the spatula easily. If you place it directly onto the grate there is a chance it will sag between the bars and be really difficult to remove.

half a salmon on Weber vegetable baskets to cook on the Master-Touch BBQ

Cook for 10 – 20 minutes, depending upon the thickness of the fish. Use an Instant Read Thermometer to check the internal temperature of the fish and once it reaches 62C (144F) it is cooked and can be taken off. Serve hot or cold.

If you would like more information on how to get the best out of your BBQ why not come along to our next demonstration held in store. If you have any queries about any aspect of barbecuing just get in touch with our knowledgeable staff in The Barbecue Shop.

Angela Slater

Daughter of a farmer and market gardener so have always had a connection with the outdoors, whether it was keeping animals or producing fruit, vegetables and cut flowers. Along with my work at Hayes Garden World I also have a smallholding, mainly breeding rare breed pigs. I gained an HND and BSc in Conservation and Environmental Land Management, as a result I am an ardent environmentalist and have a keen interest in environmentally friendly gardening. In my time at Hayes I worked for several years in the Outdoor Plant and Houseplant areas.