How do I know when the salmon is cooked?

Look for 60°C (140°F) in the thickest part, or slide a toothpick in. If there is no resistance, it is done. Take it out promptly, as it keeps cooking out of the oven.

Which rack should I use?

Cook the salmon in the top third of Charlie. Upper racks are gentler, so the fish cooks evenly without the edges drying out.

Why close both vents at the end?

Shutting both vents for the last 5 minutes fills the oven with smoke from the oak, which gives the salmon a soft, smoky finish without overcooking it.

Can I prepare it ahead?

Yes. Slice the orange and fennel and lay out the tray a few hours ahead, then cover it and keep it in the fridge. Put the salmon on top, oil and season it just before it goes into Charlie.

Outdoor Cooking & Charcoal Oven Recipes / Fish

Whole side of salmon roasted with orange, fennel and herbs in the Charlie Oven

Cooked in the Charlie Charcoal Oven

BBQ Side of Salmon

Name: BBQ Side of Salmon
Prep time: 10 min
Cook time: 30 min
Yield: 1 side of salmon, 4 to 6 servings
Cuisine: British
Ingredients: 1.25 to 1.5kg Side of salmon, Trimmed, we like Wright Brothers; 1 tbsp Olive oil; A pinch Sea salt flakes; To taste Black pepper, Ground; 2 large Oranges, Sliced; 1 large or 2 small bulbs Fennel, Sliced; 15g Flat leaf parsley, Roughly chopped; 1 small piece Oak wood, Dry

A whole side of salmon roasts over orange, fennel and parsley, with a short burst of oak smoke to finish. Gentle heat in Charlie keeps the fish moist. Fresh citrus, fragrant fennel and a little smoke make a lovely combination for sharing.

Tara QuickCo-founder, Charlie Oven

Roast

Prep10 minutes

Cook30 minutes

Serves4 to 6

DifficultyEasy

Oven temperature200°C (390°F)

RackLarge heatproof tray on the upper rack

CharcoalAbout half a football of good quality lumpwood charcoal, built as a loose pyramid, plus a small piece of dry oak

Ingredients

1 side of salmon, 4 to 6 servings

For the salmon

1.25 to 1.5kg Side of salmon, Trimmed, we like Wright Brothers
1 tbsp Olive oil
A pinch Sea salt flakes
To taste Black pepper, Ground

For the bed

2 large Oranges, Sliced
1 large or 2 small bulbs Fennel, Sliced
15g Flat leaf parsley, Roughly chopped

For smoking

1 small piece Oak wood, Dry

Equipment

Everything used in this recipe. Already have Charlie? Add the accessories in one go.

Charlie Charcoal Oven£5,950.00Choose your oven, Charlie Charcoal Oven
Stag British Premium Lumpwood Charcoal£96.50

Method

Light Charlie

Light Charlie
Build a loose pyramid of good-quality lumpwood charcoal in Charlie, about half a football, and light it with one natural firelighter. Open the top and bottom vents, close the door and let the oven come up to 200°C (390°F). This takes 25 to 30 minutes. Set a rack in the top third of the oven.
30 min timer

Prepare

Trim the salmon
Trim the salmon and remove any scales left on the skin.
Prepare the bed
Slice the oranges and fennel into slices about 5mm thick and roughly chop the parsley.
Build the tray
Choose a large heatproof tray that will hold the whole side, such as a gastronome pan. Spread the orange and fennel slices and the parsley across the bottom.
Why this mattersThe bed lifts the salmon off the hot tray so it cooks gently from underneath, and the orange and fennel steam up into the fish as it cooks.
Season the salmon
Lay the salmon across the top of the orange and fennel, coat with 1 tbsp olive oil and season with sea salt flakes and black pepper.

Cook

Add the oak
A couple of minutes before the salmon goes in, add a small piece of dry oak to the charcoal.
Roast in the top third
Place the tray on the rack in the top third of Charlie. Close the bottom vent and close the door. Cook for 25 minutes.
25 min timer
Why this mattersThe top of the oven is gentler, so the salmon cooks evenly without the edges drying out before the thickest part is done.
Finish with smoke
Close the top vent as well, so both vents are shut, and cook for a further 5 minutes.
5 min timer
Why this mattersWith both vents closed, the oven fills with smoke from the oak and the fish takes on a soft, smoky flavour in just a few minutes.

Serve

Check and serve
After 30 minutes in total, check the salmon. It is ready at 60°C (140°F) in the thickest part, or when a toothpick slides in with no resistance. Take it out promptly, as it keeps cooking once it is out of the oven, and bring the whole tray to the table.

Tips

Try different flavour combinations with the same cooking method: asparagus and mint with fried lemons and hollandaise sauce works wonderfully.
For an Asian twist, place the salmon on a bed of spring onions, sliced ginger and garlic and glaze with teriyaki sauce.
Texan BBQ sauces also make an excellent glaze for this dish.
Be careful not to overcook. Remove the fish promptly as it will continue to cook once out of the oven.
Order the salmon from your fishmonger in advance for the best quality.

More recipes

The cook

Tara Quick

Co-founder, Charlie Oven

Tara Quick is co-founder of Charlie Oven, a lifelong foodie who loves to cook and bring people together around the table. Her approach is simple: start with great ingredients, let the oven do the hard work and cook with love. Food made with love just tastes better.

More recipes by Tara Quick

Frequently asked questions

How do I know when the salmon is cooked?

Look for 60°C (140°F) in the thickest part, or slide a toothpick in. If there is no resistance, it is done. Take it out promptly, as it keeps cooking out of the oven.
Which rack should I use?

Cook the salmon in the top third of Charlie. Upper racks are gentler, so the fish cooks evenly without the edges drying out.
Why close both vents at the end?

Shutting both vents for the last 5 minutes fills the oven with smoke from the oak, which gives the salmon a soft, smoky finish without overcooking it.
Can I prepare it ahead?

Yes. Slice the orange and fennel and lay out the tray a few hours ahead, then cover it and keep it in the fridge. Put the salmon on top, oil and season it just before it goes into Charlie.