Hot-Smoked Salmon With Sweet Chilli, Citrus and Mint

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“This was the entree for a 4 course cooking class that I took with all recipes derived from Australian Delicious. On participant couldn't eat the main course which was to be served so she had this (a larger portion) for her main. I thoroughly enjoyed the flavours of this dish, truly light and delicious. In the class we were shown how to smoke the salmon fillets. Times are estimated (though have not included time to smoke salmon yourself) as we all participated in the making of the recipe and we were cooking for 12. Recommended as an entree or light lunch - up the quantities and you could have a main.”

Ingredients Nutrition


  1. TO SMOKE SALMON (if you wish) - in a wok put a tablespoon of tea leaves and wet with 1 or 2 teaspoon of water, heat up and then place a rack in the wok and place salmon fillets on the rack, put a lid on and smoke for about 8 to 10 minutes (should still be slightly pink to the centre).
  2. Preheat oven to 180°C (if using presmoked salmon).
  3. Cut skin a pith from the grapefruit, orange, lemon and lime and holding the fruit over a bowl, make small shap cuts parallel to the pith that separates each segment to remove the fruity flesh and squeeze the remaining fruit into the bowl until you have have 1/2 cup (125ml) in total.
  4. Heat juices, sugar and chilli in a small pan over medium-low heat , without stiring, for 8 minutes until syrupy.
  5. Meanswhile wrap slamon loosely in foil and bake for 10 minutes until pleasantly warm (not necessary if you have freshly smoked your raw salmon).
  6. Remove and discard salmon skin, then divide fillets among plates (we did not remove skins and the taste was great).
  7. Toss citrus segments with mint and spoon generously over the salmon (we placed some segments under the salmon).
  8. Drizzle over the warm chilli syrup and serve with the avocado if desired (fully recommend).

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