For a more intense smoky flavor, use a combination of wood chips, such as applewood and hickory. Ensure the fennel is sliced very thinly to allow the smoke to penetrate the salmon effectively. Monitor the grill temperature closely to prevent the salmon from overcooking. The resting period is crucial for allowing the salmon to retain its moisture. Feel free to experiment with other herbs and spices in the tomato relish, such as dill or a pinch of red pepper flakes for a touch of heat.
Fennel-Smoked Salmon
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PREP TIME15 mins
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COOK TIME20 mins
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TOTAL TIME1 hrs 35 mins
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SERVING2 People
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VIEWS18
Delicate salmon fillets infused with the subtle anise aroma of fennel, kissed by the smoky embrace of the grill. This method ensures perfectly cooked, flaky salmon every time, with no sticking!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate14 g
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Cholesterol97 mg
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Fiber5 g
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Protein40 g
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Saturated Fat6 g
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Sodium306 mg
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Sugar1 g
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Fat34 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
1 hrs
Soak the wood chips: Place wood chips in a bowl and cover with several inches of cold water. Let them soak for at least 1 hour. (Time: 60 minutes soaking)
02
Step
5 mins
Prepare the grill: Preheat an outdoor charcoal grill for medium heat and lightly oil the grate. Once the grill is hot, sprinkle the soaked wood chips over the hot coals. Close the grill lid, leaving the top vents open initially until smoke begins to rise from the vents. Then, shut the vents, open the grill, and arrange the thinly sliced fennel directly on the grates to create a fragrant bed. (Time: 15 minutes)
03
Step
5 mins
Smoke the salmon: Generously season the salmon fillets with salt and freshly ground black pepper. Place the seasoned salmon fillets on top of the bed of fennel slices. Close the grill lid, ensuring the vents remain shut to trap the smoke. Cook until the salmon is tender and just starting to flake, approximately 15 to 20 minutes. (Time: 15-20 minutes)
04
Step
20 mins
Rest and finish: Carefully remove the salmon from the grill and let it rest for 5 minutes. While the salmon rests, scrape the grilled fennel from the grates and either place it atop the salmon for added flavor or discard it. (Time: 5 minutes)
05
Step
5 mins
Prepare the tomato relish: In a bowl, combine the quartered cherry tomatoes, extra virgin olive oil, lemon juice, chopped fennel fronds and threads, a pinch of white sugar, salt, and freshly ground black pepper. (Time: 5 minutes)
06
Step
5 mins
Serve: Spoon the tomato relish generously over the smoked salmon fillets and serve immediately.
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RECIPE REVIEWS
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Please Rate
Ben Mcdermott
Jul 1, 2025Easy to follow instructions and a fantastic result. Will definitely make this again!
Ted Moore
May 24, 2025This recipe is a game changer! My salmon has never tasted so good and it didn't stick to the grill!
Felix Haley
May 7, 2025The tomato mixture is the perfect complement to the smoky salmon.
Nikki Jerde
May 1, 2025The fennel bed is genius! It added such a lovely flavor to the fish.
Astrid Doyle
Apr 25, 2025I used cedar planks instead of fennel, and it was still delicious!