Ingredients for 4 portions
4 salmon fillets with the
skin
¼ teaspoon of freshly
ground black pepper
¼ teaspoon of red pepper
flakes
¼ teaspoon of ground
cinnamon
¼ teaspoon of allspice
¼ teaspoon of ground
ginger
½ teaspoon of dried thyme
leaves
¼ teaspoon of paprika
½ teaspoon of brown
sugar
Salt
Preparation
Soak some apple wood chips
in water.
Heat the grill (better
if it’s a charcoal grill.)
In a mortar, add all
the spices, thyme, sugar and salt, and muddle.
Spread the spice and
thyme jerk over the top of the salmon filets and press with your
fingers.
Place the filets on
the grill, skin side down.
Add a couple of apple
chips to the fire so it will smoke.
Grill the fillets off
the direct fire for 12-15 minutes, with the grill covered to smoke the fish.
(*) With Jack Neilly's recipe.
(*) With Jack Neilly's recipe.