When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
80g
salt
80g
granulated sugar
6
salmon fillets (120g/4oz each), skin on
1 tbsp
vegetable oil
2oz
salt
2oz
granulated sugar
6
salmon fillets (120g/4oz each), skin on
1 tbsp
vegetable oil
Utensils
Step 1
In a small bowl, mix salt and sugar together then sprinkle over the salmon on all sides. Refrigerate for 45 minutes
Step 2
After 45 minutes, remove salmon from fridge then wash the salmon fillets with cold water and pat dry with kitchen paper. Place the salmon, uncovered, back in the fridge for 1 hour or until completely dry
Step 3
Remove salmon from fridge. Rub the salmon fillets with oil to coat. Place the Roast Rack in the Pro-Heat Tray, then place the salmon on top, skin side down
Step 4
Install the Accessory Frame in the bottom level of the unit. Open the oven door, place the tray with the salmon on the frame then close the door
Step 5
While holding the smoke box open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Close the smoke box
Step 6
Turn dial to select SMOKER, set temperature to 120°C, set time to 25 minutes. Press START/STOP to begin cooking
Step 7
Cooking is complete when the internal temperature reads 65°C, open door and remove salmon
Step 8
Allow the salmon to rest for 5 minutes before serving with your favorite side dishes
In a small bowl, mix salt and sugar together then sprinkle over the salmon on all sides. Refrigerate for 45 minutes
80g
salt
80g
granulated sugar
6
salmon fillets (120g/4oz each), skin on
1 tbsp
vegetable oil
2oz
salt
2oz
granulated sugar
6
salmon fillets (120g/4oz each), skin on
1 tbsp
vegetable oil
Step 2 of 8
After 45 minutes, remove salmon from fridge then wash the salmon fillets with cold water and pat dry with kitchen paper. Place the salmon, uncovered, back in the fridge for 1 hour or until completely dry
80g
salt
80g
granulated sugar
6
salmon fillets (120g/4oz each), skin on
1 tbsp
vegetable oil
2oz
salt
2oz
granulated sugar
6
salmon fillets (120g/4oz each), skin on
1 tbsp
vegetable oil
Step 3 of 8
Remove salmon from fridge. Rub the salmon fillets with oil to coat. Place the Roast Rack in the Pro-Heat Tray, then place the salmon on top, skin side down
80g
salt
80g
granulated sugar
6
salmon fillets (120g/4oz each), skin on
1 tbsp
vegetable oil
2oz
salt
2oz
granulated sugar
6
salmon fillets (120g/4oz each), skin on
1 tbsp
vegetable oil
Step 4 of 8
Install the Accessory Frame in the bottom level of the unit. Open the oven door, place the tray with the salmon on the frame then close the door
80g
salt
80g
granulated sugar
6
salmon fillets (120g/4oz each), skin on
1 tbsp
vegetable oil
2oz
salt
2oz
granulated sugar
6
salmon fillets (120g/4oz each), skin on
1 tbsp
vegetable oil
Step 5 of 8
While holding the smoke box open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Close the smoke box
80g
salt
80g
granulated sugar
6
salmon fillets (120g/4oz each), skin on
1 tbsp
vegetable oil
2oz
salt
2oz
granulated sugar
6
salmon fillets (120g/4oz each), skin on
1 tbsp
vegetable oil
Step 6 of 8
Turn dial to select SMOKER, set temperature to 120°C, set time to 25 minutes. Press START/STOP to begin cooking
80g
salt
80g
granulated sugar
6
salmon fillets (120g/4oz each), skin on
1 tbsp
vegetable oil
2oz
salt
2oz
granulated sugar
6
salmon fillets (120g/4oz each), skin on
1 tbsp
vegetable oil
Step 7 of 8
Cooking is complete when the internal temperature reads 65°C, open door and remove salmon
80g
salt
80g
granulated sugar
6
salmon fillets (120g/4oz each), skin on
1 tbsp
vegetable oil
2oz
salt
2oz
granulated sugar
6
salmon fillets (120g/4oz each), skin on
1 tbsp
vegetable oil
Step 8 of 8
Allow the salmon to rest for 5 minutes before serving with your favorite side dishes
