Smoked salmon with capers and dill on a pellet grill
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
Nutritional value per serving:
Calories 155, total fat 13 G., saturated fats 2 G., proteins 8 G., carbohydrates 2 G., fiber 0 G., cholesterol 24 mg, sodium 146 mg, sugar 1 G.
Calories 155, total fat 13 G., saturated fats 2 G., proteins 8 G., carbohydrates 2 G., fiber 0 G., cholesterol 24 mg, sodium 146 mg, sugar 1 G.
Lightly smoked salmon fillet is incredibly easy to prepare and cooks in just 20 minutes on a pellet grill. Before grilling, brush the fish with a flavorful sauce of capers, dill, garlic, lemon, and a secret ingredient (mayonnaise!) to keep the flesh moist. Another trick to ensure perfect salmon: cook it skin-on, then simply separate the fillet with a spatula when serving.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 salmon side, 1.5–1.8 kg, skin on, boneless
- 1/4 cup mayonnaise
- 2 tbsp extra-virgin olive oil + extra for greasing the foil
- Grated zest and juice of 1 large lemon, plus lemon wedges for serving
- 1 small shallot, finely chopped, about 3 tablespoons
- 3 cloves garlic, crushed
- 1.5 tbsp capers, finely chopped
- 1 tbsp chopped fresh dill + extra for serving
- 0.5 tsp honey
- Additional equipment: heat-resistant gloves
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Cooking the dish according to the recipe:
- Preheat pellet grill to 450°F (245°C).
- In a medium bowl, combine the mayonnaise, olive oil, lemon zest and juice, shallots, garlic, capers, dill, honey, and a generous pinch of salt and black pepper. Stir and set aside.
- Prepare three sheets of heavy-duty foil, each 15 cm longer than the salmon. Stack the foil and generously brush the top sheet with olive oil. Place the salmon, skin side down, in the center of the stack and press down on all four sides to form a border. Season the fish with salt and pepper, then spread the mayonnaise mixture on top.
- Place the foil directly on the grill grate. Close the lid and cook until the internal temperature of the thickest part of the salmon reaches 140°F (60°C), 20–25 minutes. Wearing ovenproof gloves, carefully transfer the salmon to a platter. Sprinkle the fish with dill and serve with lemon wedges.
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