Mains, Outdoor Cooking

Hot Smoked Salmon, Red Cabbage Steaks & Sauce Vierge

Cooking method:

Ninja Woodfire Electric Outdoor Oven, Artisan Pizza Maker & BBQ Smoker
  • Prep Time: 10 mins
  • Total time: 9 hours
  • Skill Easy
  • Serves 2 people

Hot Smoked Salmon, Red Cabbage Steaks & Sauce Vierge


Tip: Allergy Advice

This dish contains the following allergens: Fish, Mustard

Recipe tags


  • 500g quality salmon
  • 20g coarse salt
  • 50g light brown sugar
  • 2 tbsp your favourite BBQ rub

For the cabbage steaks

  • 1 red cabbage, cut into 20mm thick steaks
  • 50ml balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp Canadian maple syrup

For the sauce Vierge

  • 100ml olive oil
  • 1 clove garlic, finely minced
  • 1 large lemon, juice and zest
  • 1 tomato, deseeded and diced
  • Small handful of chives and parsley, finely chopped
  • Pinch cracked black pepper
  • To taste salt

Cooking mode

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  • Step 1

    To cure the salmon, mix together the coarse salt and light brown sugar. Pack onto the surface and sides of the salmon. Cover and leave in the fridge for 8 – 12hrs. After this time thoroughly wash the salmon removing all the salt and sugar and pat completely dry. Sit in the fridge for a few hours to form a ‘pellicle’ (slightly tacky surface that forms that smoke can adhere to).

  • Step 2

    When you’re ready to make the dish, soak a food grade cedar plank for two hours if using, otherwise this works just fine in the accompanying roasting tin sat on a small piece of baking parchment. Dust your salmon in your chosen rub (we used Old Bay Lemon Pepper). Set the oven to ‘smoker’ at 120C for 1hr. Use the ‘All Purpose’ pellets and add to the pellet box, ensuring completely full.

  • Step 3

    Pop your salmon in, close the door and hit start. The ignition process for the wood pellets starts automatically. When the salmon is cooked, remove and set aside. Make the sauce and prepare the cabbage steaks while the salmon is cooking.

  • Step 4

    For the sauce, add the lemon juice and zest to the olive oil and whisk. Add in the other ingredients and mix well, add a pinch of salt, adjust if necessary, and set aside.

  • Step 5

    For the Red cabbage Steak, mix the balsamic, Dijon and maple and brush over generously on both sides. You should have some glaze left over for a final brush. Set the oven to ‘Max Roast’ at 370C for 18 minutes. Hit start to preheat. When it’s time to ‘add food’, place the steaks on the roasting rack. After 10 minutes, flip the steaks and add your final glaze for the last 8 minutes.

  • Step 6

    To serve, slice your piece of salmon in half. Place on top of the cabbage steak, spoon over half the Sauce Vierge and serve with a wedge of lemon to squeeze over the perfectly smoked salmon. Enjoy!