If you want to serve a truly spectacular salmon sandwich, this is the recipe you’ve been waiting for. We smoked a huge piece of salmon and placed it on Turkish bread.
If you have a restaurant, you should definitely put this sandwich on the menu. This sandwich can easily feed 8 to 10 people if you’re hosting a party.
This is 700 grams of salmon fillet with skin. You can also use skinless if you prefer, which makes it easier to place on the bread. But don’t worry—you can easily remove the skin after smoking.
We season the salmon with pepper and salt, slather it with herbed butter, and sprinkle it with fresh Italian herbs and lemon slices. Together with the smoke, this already creates an amazing flavour.
For this preparation, we use the Kamado Joe SloRoller. It ensures that heat and smoke are evenly distributed in the chamber. This is crucial for salmon because you don’t want one side to cook faster than the other.
We place an aluminium drip pan on the SloRoller because the moisture from the salmon can burn on the plate, creating an unpleasant smell.
Our thermometer has two probes. One goes into the salmon to monitor its core temperature, and the other is clipped to the grill to monitor the temperature around the salmon.
Cooking the salmon at too high a temperature can cause the proteins in the meat to separate, resulting in ugly white droplets. It won’t harm the taste but doesn’t look very appealing.
By the way, we’re using beechwood as the smoking wood. It imparts a mild smoky flavour that’s great for fish.
After about an hour, the salmon looks like this. It already looks delicious, but you’ll need a little more patience.
We remove the skin from the bottom of the salmon, and then the entire salmon is placed on a Turkish bread spread with pesto. You could serve it now, but we’re not doing that yet.
We’ve also spread herbed butter on the bread and sprinkled it with fresh herbs. Then, the bread goes back on the grill to be toasted.
This is our smoked salmon on Turkish bread. Let us know if you decide to make this sandwich in the comments below. Even better, please take a photo and post it on Instagram. Tag @bbqhelden so we can see what you’ve created.
Ingredients
- 1 whole Turkish bread
- Pepper and salt
- 700 grams of fresh salmon
- 200 grams of herbed butter
- 20 grams of fresh Italian herbs
- 1 lemon
- 150 grams of pesto
Instructions
- Season the salmon with pepper and salt, and coat it with half of the herbed butter.
- Chop the Italian herbs finely and sprinkle half of them over the salmon.
- Slice the lemon into thin rounds and distribute them over the salmon.
- Prepare a barbecue for indirect heat at 150°C (302F) (lower is also fine) and add a small chunk of smoke wood. Place the salmon on the grill, insert a core thermometer, and close the lid. Smoke the salmon until it reaches a core temperature of 60°C (140F).
- Slice the bread in half and spread the pesto on it. Place the salmon on the pesto and remove the lemon slices. Cover the salmon with the other half of the bread.
- Spread the bread with the remaining herbed butter and sprinkle it with the fresh herbs.
- Warm the bread for a few minutes until the butter has melted and the bread is nicely toasted.
