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Oak plank smoked salmon with maple glaze, bacon and chilli jam

Cooking Time
4.75 hours Minutes


  • 1

    Step 1

    To make the bacon chilli jam. Chop your onion and jalapeñ-os and place in a thick bottom saucepan.
  • 2

    Step 2

    Add the spices, sugar and vinegar and reduce by half until it is “Jammy”.
  • 3

    Step 3

    Grill the smoked bacon and once crispy, dice into small piec-es and add to the chilli jam.
  • 4

    Step 4

    Allow to cool.
  • 5

    Step 5

    Get a clean oak plank or old chopping board that is untreated and soak overnight in water. This plank must be the right size for your BBQ. *Cedar or beech are also a good option.
  • 6

    Step 6

    Place the 2 defrosted salmon portions in a zip lock bag and add all of the ingredients.
  • 7

    Step 7

    Close the zip lock and let the salmon marinate for 2 hours
  • 8

    Step 8

    Turn the bag and marinate for another 2 hours.
  • 9

    Step 9

    Remove from the marinade, pat dry and place onto the wood.
  • 10

    Step 10

    Once your BBQ is lit and ready and not too hot, cook the salmon with the lid on for 10-15 mins. The BBQ coals will heat the wood and smoke the fish giving an amazing aroma.
  • 11

    Step 11

    Half way through the cooking, brush with your maple and whisky glaze
  • 12

    Step 12

    Your salmon should be blush pink in the centre and be at 60˚C.
  • 13

    Step 13

    Serve with a dollop of the bacon and chilli jam


20 Total
  • 2 ea CR Salmon Fillet Portions (200-230g)
  • 100 ml CR Soy Sauce
  • 50 g CR Agave and Maple Syrup
  • 1 tsp CR Ground Ginger
  • 1/4 tsp CR Garlic Puree
  • 2 ea CR Star Anise
  • 1 ea lime
  • Glaze
  • 30 g CR Agave and Maple syrup
  • 30 ml Whisky
  • Bacon and chilli jam
  • 50 g CR Jalapeno
  • 1/2 ea CR Cinnamon Sticks
  • 4 ea CR Whole Cloves
  • 1 ea CR Star Anise
  • 1 tsp CR Whole Coriander
  • 50 ml CR White Wine Vinegar
  • 1 ea onion
  • 50 g demerara sugar
  • 3 ea smoked streaky bacon

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