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

Prep Time


Cook Time

4.75 hours




22 ea CR Salmon Fillet Portions (200-230g)

100100 ml CR Soy Sauce

5050 g CR Agave and Maple Syrup

11 tsp CR Ground Ginger

1/41/4 tsp CR Garlic Puree

22 ea CR Star Anise

11 ea lime


3030 g CR Agave and Maple syrup

3030 ml Whisky

Bacon and chilli jamBacon and chilli jam

5050 g CR Jalapeno

1/21/2 ea CR Cinnamon Sticks

44 ea CR Whole Cloves

11 ea CR Star Anise

11 tsp CR Whole Coriander

5050 ml CR White Wine Vinegar

11 ea onion

5050 g demerara sugar

33 ea smoked streaky bacon

Multiply by
  • 1To make the bacon chilli jam. Chop your onion and jalapeñ-os and place in a thick bottom saucepan.
  • 2Add the spices, sugar and vinegar and reduce by half until it is “Jammy”.
  • 3Grill the smoked bacon and once crispy, dice into small piec-es and add to the chilli jam.
  • 4Allow to cool.
  • 5Get 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.
  • 6Place the 2 defrosted salmon portions in a zip lock bag and add all of the ingredients.
  • 7Close the zip lock and let the salmon marinate for 2 hours
  • 8Turn the bag and marinate for another 2 hours.
  • 9Remove from the marinade, pat dry and place onto the wood.
  • 10Once 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.
  • 11Half way through the cooking, brush with your maple and whisky glaze
  • 12Your salmon should be blush pink in the centre and be at 60˚C.
  • 13Serve with a dollop of the bacon and chilli jam