Fennel-Smoked Salmon with Cherry Tomato Salsa

Follow our step-by-step guide on how to make Fennel-Smoked Salmon with Cherry Tomato Salsa.

1. Step 1

   Soak the wood chips in a bowl of cold water for at least 1 hour.

2. Step 2

   Preheat your outdoor charcoal grill to medium heat and lightly oil the grate. Once the grill is ready, sprinkle the soaked wood chips over the coals and close the lid, leaving the top vents open. When smoke begins to rise, shut the vents, open the grill, and lay the fennel slices directly on the grates to create a bed for the salmon.

3. Step 3

   Season the salmon fillets generously with salt and black pepper. Place the salmon on top of the fennel slices. Close the grill lid, ensuring the vents remain shut. Cook the salmon for 15 to 20 minutes, or until it is tender and starts to flake easily.

4. Step 4

   After cooking, remove the salmon from the grill and let it rest for 5 minutes. You can either scrape the fennel off the grill and place it on top of the salmon while it rests or discard it.

5. Step 5

   In a bowl, combine the quartered cherry tomatoes, olive oil, lemon juice, fennel fronds, sugar, salt, and black pepper. Mix well and spoon the tomato mixture over the rested salmon before serving.