In this video Richard Holden shows how easy it is to cook half a side of salmon on the Weber Mastertouch, but you could just as easily do a whole side. Depending upon the thickness of the salmon it will only take 10 – 20 minutes to cook. The only flavouring we have used is sea salt, ground black pepper and Pecan wood smoke. If you wanted a milder smoke try using apple or cherry.
First of all place a handful of wood chips into some water to soak for half an hour before you use them, if you don’t soak they will burn too quickly and be susceptible to flaring when you open the lid. Add the drained chips to the coals while it is coming up to temperature. You know when the smoke is right for cooking when it is thin and a pale bluish colour, it should take about 10 – 15 minutes. If you are cooking on a gas BBQ use a smoker box to hold the chips or the cheaper version is to place them into a foil package and pierce the top to allow the smoke to escape.
Set the BBQ up for indirect cooking with the char baskets at either side. Use a Weber Chimney Starter to start off the briquettes as they are easier to light and don’t take as long to come to the required temperature. Lightly oil both sides of the salmon with the rapeseed oil and sprinkle with the sea salt and black pepper. Place the salmon onto an upturned Weber Vegetable Basket, if cooking a whole salmon you will need two, this allows you to insert the spatula easily. If you place it directly onto the grate there is a chance it will sag between the bars and be really difficult to remove.
Cook for 10 – 20 minutes, depending upon the thickness of the fish. Use an Instant Read Thermometer to check the internal temperature of the fish and once it reaches 62C (144F) it is cooked and can be taken off. Serve hot or cold.

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