Spiced Smoked Salmon
Spiced Smoked Salmon
Try this quick and easy Indian smoked salmon recipe by Reza Mahammad from reza spice prince of India.
  • Difficulty Level Moderate
  • Technique Roasting
  • Preparation Time 7 hours
  • Cooking Time 40 minutes
  • Yield 4 servings
  • 600 grams of Salmon fillets pin-boned and cut into 5cm chunks
  • For the marinade
  • 1 tablespoon of Ginger paste
  • 1 tablespoon of Garlic paste
  • 3 tablespoons of whole grain Mustard
  • 3 tablespoons of honey
  • 3 tablespoons of lightly whisked plain yoghurt
  • 1 teaspoon of Turmeric
  • 1 teaspoon of red Chilli powder
  • ½ teaspoon of finely chopped green Chillies
  • 1 tablespoon of Lemon juice
  • 2 tablespoons of chopped Coriander
  • 2 tablespoons of chopped Dill
  • Salt to season
  • For smoking
  • 2 pieces of charcoal
  • 8 green Cardamom pods
  • 6 Cloves
  1. Mix together all the ingredients for the marinade and rub well onto the salmon pieces
  2. Set aside for half an hour
  3. Make a small bowl out of foil large enough to fit the two pieces of charcoal
  4. Using a roasting tin, arrange the salmon pieces in a single layer making a space in the centre
  5. Heat the charcoal over a gas burner until red hot by using tongs then transfer into a small foil bowl. Then place the bowl in the centre of the tray
  6. Sprinkle the cardamom and cloves onto the live charcoal then pour the ghee over it
  7. As soon as it starts to smoke, cover the tin tightly with foil to trap the smoke. Set aside for 4-6 hours
  8. Pre-heat oven 190C Gas Mark 5
  9. Soak some bamboo skewers in warm water for 30 minutes, then thread the salmon pieces
  10. Place the skewers on an oiled wire rack over an oven tray and put into the oven for 6-8 minutes basting the salmon with any leftover marinade until done
  11. Allow the salmon to rest on the cooling rack for a couple of minutes before removing the skewers, then place onto a serving plate with some salad and lemon wedges

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