Marinated, Barbecued & Smoked Irish Salmon

Marinated, Barbecued & Smoked Irish Salmon

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byBirgitta & Peter Curtin owners of The Burren Smokehouse

of Co. Clare

It doesn't get much better than this recipe when it comes to grilled food. The salmon used in this recipe is full of flavours even on its own. To make Read More
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Prep Time

20 Minutes

Cooking Time

10 Minutes

Serves

4-6 People

Ingredients

  • 2 slices per person or 1 big darn of Burren Hot Smoked Irish Organic Salmon, plain
  • 1/2 cup peanut oil (or toasted sesame seed oil)
  • 4 tblsp. soy sauce
  • 4 tblsp. balsamic vinegar
  • 4 tblsp. scallions, chopped
  • 2 cloves of garlic, minced
  • 3 tsp. brown sugar
  • 1 1/2 tsp. ground ginger
  • 2 tsp. red pepper flakes
  • 1/2 tsp. salt
  • 1 tsp. sesame oil

Method

Place the smoked salmon slices or pieces of darns in a medium-sized, non-porous casserole dish. In a separate medium bowl, combine all the ingredients for the sauce and whisk them together well, and pour over the fish. Cover the dish with cling film, and marinate the fish in the refrigerator for 4 to 6 hours.

Prepare an outdoor grill with coals about 5 inches (10 cm) from the grate. Double up tin foil and stick some holes into it with a knife to let the smoke through. Place the tin foil onto the grill, and the salmon slices / darns on top, and heat them up gently. The salmon is already “cooked”, so all you need to do is heat it up to bring out all the flavours.

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