Royal Salmon with Olive Oil on the kamado
Impress your guests with an elegant yet accessible recipe: Royal Salmon with Olive Wood. Slowly cooked on the kamado atop an olive wood plank, the salmon is delicately infused with a Mediterranean fragrance that respects the fish’s subtlety. The gentle smoke from the olive wood enhances the flesh without ever overpowering it, resulting in a tender, flavoursome, and perfectly balanced dish.
Ingredients:
This recipe relies on simplicity and quality ingredients. The kamado ensures even cooking, ideal for preserving the succulence of the salmon.
- 1 beautiful salmon fillet with skin
- 1 food-grade olive wood plank
- Olive oil
- Fine salt and freshly ground pepper
- (Optional) lemon, fresh herbs, mild spices
As an alternative to olive wood, orange or lemon wood brings a fresh, subtle citrus note, ideal for salmon. Use sparingly to preserve balance and never overpower the delicacy of the fish.
Preparation
Step 1: Prepare the olive wood plank
Soak the olive wood plank in water for at least 1 hour to prevent it from burning during cooking. This step also allows the wood to release a gentler, more consistent smoke.
Step 2: Season the salmon
Lightly brush the salmon with olive oil, then season with salt and pepper. You may add a little lemon zest or some fresh herbs to enhance the aromatic freshness.
Step 3: Arrange the salmon
Drain the plank, then place the salmon fillet on top, skin side down against the wood, ready for controlled indirect cooking.
Mastering cooking on the kamado
The secret to perfectly tender salmon lies in a gentle, indirect heat. The kamado maintains a stable temperature that prevents the fish from drying out while slowly infusing the aromas of olive wood.
Cooking Royal Salmon with Olive Wood
- Temperature: 160 to 180°C
- Setup: indirect cooking, lid closed
- Duration: 20 to 30 minutes depending on the thickness of the fillet
The salmon is ready when the flesh flakes easily with a fork, while remaining pearly at the centre.
Service and accompaniments
Serve the salmon directly on its board for a natural and convivial presentation.
- Grilled or steamed vegetables
- New potatoes or fragrant rice
- Light lemon sauce or herb yoghurt
Why choose olive-cooked salmon on the kamado?
Olive wood imparts a subtle smoke, ideal for fish. Combined with the slow cooking of the kamado, it allows you to achieve:
- A tender and melt-in-the-mouth texture
- A delicate woody aroma, without excess
- A simple, refined, and customisable recipe
A perfect alternative to traditional cooking methods, delivering results that are as visually appealing as they are delicious.
Conclusion
The Royal Salmon with Olive Wood on the kamado embodies the perfect balance between simplicity and sophistication. Easy to prepare, spectacular to serve, it transforms every barbecue into an elegant and flavourful shared moment. Take your time, let the kamado do the work, and savour.
