Smoking Fish With A Barrel Stave
This is a Bourbon country version of cedar-planked salmon, using barrel staves from our old barrels instead of a cedar plank. It’s a fun and romantic way to grill the fish. To accommodate the salmon fillet, you will need one large wooden barrel stave, It is preferable that you must soak in water overnight.
Pairs well with Terebelo Jamaican Rum Cask Blauvelt bourbon.
Recipe Ingredients If you chose to follow, Otherwise skip down to Fire
- 2 tablespoons extra virgin olive oil
- 2 tablespoons clear (runny) honey
- Finely grated zest and juice of 2 limes, plus 7-8 slices of fresh lime
- ½ teaspoon ground Éspelette pepper or hot paprika
- Fine sea salt and freshly ground black pepper
- 2-3 pound salmon fillet with skin pin bones removed
- Prepare a charcoal grill or preheat a gas grill to medium-high for indirect cooking.
- In a small bowl, whisk together the oil, honey, lime juice, zest, and Éspelette pepper. Place the salmon in a baking dish or similar vessel and season evenly with salt and pepper. Pour the oil mixture over the salmon and turn to coat. Evenly space the lime slices on top of the salmon filet.
- Place the fillet, skin side down, on a soaked barrel stave (or on a cedar plank). Place the stave on the grill. Close the lid and roast the salmon until golden and crispy at the edges but still pink in the center—about 15-20 minutes, depending on the thickness of the fillet.
- Remove the plank from the grill and let the salmon rest for 10 minutes before serving. It will continue to cook while resting.