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BBQ-Smoked Salmon with Kimchi Butter

barbeque smoked salmon with kimchi butter



125g softened butter

50g kimchi (Korean fermented cabbage), plus 1 T kimchi juice

¼ C sugar

¼ C rice vinegar

1 telegraph cucumber, halved lengthways, thinly sliced into ribbons

1 long red chilli, thinly sliced

½ small red onion, thinly sliced

4 x 160g pinboned salmon portions, skin on (or a small whole fillet)

Olive oil, to rub

½ C rice

½ C lapsang souchong tea leaves (or other fragrant variety)

½ C woodchips

Micro herbs, to serve



  1. To make kimchi butter, whiz butter, kimchi and kimchi juice in a food processor until combined. Place on a sheet of plastic wrap and form into a sausage shape, then wrap up tightly and chill until firm.
  2. To make a cucumber pickle, combine sugar, vinegar, 1 t salt and 2 T water in a pan over low heat, stirring until sugar dissolves. Cool. Add cucumber, chilli and onion, transfer to an airtight container, then chill for at least 1 hour.
  3. Preheat a hooded barbecue to medium-low. Spread rice, wood chips and tea over a large foil tray, then place an oven rack over the top. Heat tray on the barbecue, with hood down, for 3 minutes or until starting to smoke. Rub salmon all over with oil and season. Place, skin-side down, on the solid hot plate. Cook, with hood down, for 2 minutes or until skin is crisp, then transfer to the rack and smoke for 10-12 minutes until golden and cooked through. Serve topped with slices of kimchi butter, cucumber pickle and micro herbs, if using.


Serves 4.

Recipe adapted from


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