Smoked Salmon Bites

These smoked salmon bites are one of those recipes that deliver maximum flavour with minimal fuss. They’re ready in about an hour, making them perfect for a quick weeknight BBQ or as a standout snack when friends drop by. You can serve them with a cold drink, or pile them on a soft bun with extra sauce for a proper BBQ sandwich.

For these salmon bites, we’re using fresh salmon. And that matters, because unlike frozen salmon, fresh salmon holds its structure better. That means the soft, juicy meat won’t fall apart as easily on the grill.

We cut the salmon into evenly sized cubes. Of course, a salmon fillet isn’t the same thickness from front to back, because fish just aren’t built that way. You’ll end up with some smaller pieces, and that’s no big deal.

We place the salmon cubes on a wire cooling rack. That makes handling them much easier, especially when dealing with small pieces like this. You can move them on and off the grill in one go without losing anything between the grates.

The wire rack goes in our smoker on the top grate. That’s where the temperature tends to be most stable and where the smoke is best distributed. If you use, for example, a kettle grill, set it up for indirect cooking and place the rack on the indirect side.

We’re using beech wood for smoke. That’s a classic in the Netherlands when it comes to smoking fish. You could also go with a fruitwood for a more pronounced flavour.

We also set a drip tray underneath the salmon. Otherwise, the fat from the fish drips straight into the grill and gives off a nasty smoke.

We cook the salmon to an internal temperature of 55°C (131°F). Technically, they’re ready to eat at that point, so we won’t judge you if you sneak one early. Just rearrange the others, and no one will notice.

While the salmon is smoking, we make the BBQ sauce. Add all the ingredients to a small saucepan and gently heat them until thick bubbles form and the sauce coats the back of your spoon. You’ll have more than enough, but it keeps for 2 to 3 weeks in the fridge. So you’re ready for your next BBQ session.

After brushing on the sauce, leave the salmon bites on the grill for a little longer. If your grill allows, bump up the heat a bit so the sauce caramelises. That’s when they’re sticky, glossy, and hard to resist. Your guests have been smelling what you’re up to for a while now, so try not to eat them all before they come to the grill to taste.

Planning to make these smoked salmon bites yourself? Let us know in the comments below, or better yet, snap a photo and tag @bbqhelden on your socials. We’d love to see what you made.