To make the bacon chilli jam. Chop your onion and jalapeñ-os and place in a thick bottom saucepan.
Add the spices, sugar and vinegar and reduce by half until it is “Jammy”.
Grill the smoked bacon and once crispy, dice into small piec-es and add to the chilli jam.
Allow to cool.
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.
Place the 2 defrosted salmon portions in a zip lock bag and add all of the ingredients.
Close the zip lock and let the salmon marinate for 2 hours
Turn the bag and marinate for another 2 hours.
Remove from the marinade, pat dry and place onto the wood.
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.
Half way through the cooking, brush with your maple and whisky glaze
Your salmon should be blush pink in the centre and be at 60˚C.
