Smoked Mojito Marinated Salmon with Mascavinae wine

Smoked Mojito Marinated Salmon with Mascavinae wine

Smoked Salmon it’s one of my favorite pieces of fish to prepare on the BBQ! Still got the delicious Salmon by Tjop’s in my mind and since then I’m constantly trying to get my salmon as perfect as theirs! And I’m getting there! This Mojito Marinated Salmon was slightly epic! Juicy and tender as I remembered eating it! The citrus notes in this Mojito Marinade bring some sweet summer notes to this classic BBQ Salmon. What do you think? Something for a lovely indian summer night? Or will you wait to next year to prepare this beauty?

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Disclosure: “This post is sponsored by lidl and contains affiliate links. All opionions shared are my own. ”


It’s not the first time I’ll try a Mojito Marinade! I’ve made a pretty good one for Cod before but forgot to write down the recipe… Since then I’m searching to get it as good as then but it took me a while! With this marinade I’ve found a fitting marinade. After all who doesn’t like this delicious tasting Cuban cocktail? With it’s citrus and rum flavor it’s a perfect combo for a marinade. The acidity breaks down the proteins in the salmon leading to a tender and juicy piece of Mojito Marinated salmon! After smoking it’s even better! Mojito Marinade

Smoking the Salmon

For the Mojito Marinated Salmon I used some vines as smokewood! You can buy vines online but I bet you know at least someone who has some grapevines in his or her yard! You can ask them to save the grape branches after pruning. Thanks to my parents for doing this a couple of years in a row! This saves me some money and leads to some deliciously smoked pieces of meat or fish. Add these branches to the fire for smoking and wait until you see the smoke turn slightly blue! With this salmon you need to keep the temperature low by using an indirect fire source to prevent the salmon from catching radiant heat. I’ve smoked this salmon at (80°C/160°F). The lower you can keep your dome temperature the more flavourful and juicy the end result will be!

Mojito Marinade


Like some previous posts I collaborated with Lidl Belgium to find a fitting wine to serve along this delicious Smoked Mojito Marinated Salmon. We’ve chosen the Mascavinae white wine to pair with this meal. This delicious french wine from the Languedoc-Roussillon region is made with the “Picpoul de Pinet” grape, bringing some spicy notes to the wine so it can stand up against the smokey flavors of the salmon. Besides the spicy notes this wine is slightly fruity and has a beautiful citric acidity that combines well with the citrus tones in the Mojito Marinated Salmon. A refreshing summer wine to serve with your food!

I hope can enjoy this piece of smoked Mojito marinated Salmon as much as we did. Served with a crispy salad and the Mascavinae wine you are set for a joyful evening! We had some friends coming over for dinner and as far as I could tell they were enjoying the Salmon as much as I did. If only I could get a subtle crust on the top of the salmon like we had at Tjop’s I would have finally found the perfect salmon recipe! If you have some ideas, please share them on the social media channels! Have fun!
Smoked Mojito Marinated Salmon
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins

The end of the summer is getting near! But that doesn't mean we can't make a summer meal anymore! Let's stick to the holiday mood with this delicious piece of smoked mojito marinated salmon! Delicious, tender, juicy and packed with citrus notes and a subtle rum taste! Perfect for Indian summer evenings!

Course: Dinner, lunch, Main Course, Starter
Cuisine: South-American
Keyword: marinade, mojito, Smoked salmon
Servings: 4 people
  • 4 pieces salmon about 200 gr./piece
  • 1 hand grapevines
Mojito Marinade
  • 1/3 cup olive oil
  • 1/3 cup Rum
  • 1/3 cup lemon juice
  • 1 Tbsp Lemon zeste
  • 1 Tbsp salt
  • 1 Tbsp Fresh mint
Finishing touch
  • Cane sugar at taste
  • Salt and pepper at taste
  • Thinly chopped lemon zeste at taste
Marinating the Salmon
  1. Mix all ingredients for the Mojito Marinade and pour it over the salmon. The pieces should be under the marinade. Put them in the fridge for at least 4 hrs. 

  2. Remove the Salmon from the fridge and pat dry with a paper towel.

  3. Add some sugar, salt and pepper at taste while you gently heat the BBQ.

Smoking the Salmon
  1. Prepare your BBQ for a indirect session at low temperature (about 70°C - 80°C / 160°F)

  2. Add a handful of vines to the coals and close the lid as fast as possible to prevent them from catching a flame (otherwise the temperature rises fast). 

  3. As soon as the smoke turns blue you can put the salmon in the BBQ to smoke it until it reaches an internal temperature from 45°C (113°F). It takes about 20 to 25 minutes depending on the thickness of your pieces.

  4. Remove the salmon from your smoker and sprinkle it with some fresh pieces of lemon zeste at taste. These will bring a surprising fresh note to the salmon. 

Serve with a nice salade or asparagus on the side! Delicious white wine and you're set for a great night!
With my blog I try to share some passion. Some times I get some test products by passionate people or make use of affiliate links to cope with the costs. By buying through these links I earn a small commision without costs for you! All opinions shared are my own and no false statements will be made!

For the smoked mojito marinated salmon: 
- This post is sponsored by Lidl. I get my ingredients refunded by the store. All products are handpicked and chosen by me. 
- There are affiliate link at Kamado BBQ, Rubs, Smokewood and heat deflector.

3 thoughts on “Smoked Mojito Marinated Salmon with Mascavinae wine”

  • 4 stars
    Made this today and realy enjoyed it! Thanks for sharing all these great recipes! Bought a kamado just last week so I’ve got a lot to try and am bookmarking loads of your posts!

    As for the crunchy top layer: after smoking the salmon I topped it once more with cane sugar and grilled the top side real hot and very shortly with the kamado’s lid open, this made for a wonderfully caramelized layer which really brought up the taste of the marinade as well. Unfotunately the sugar sticked a bit to the grill ruining the looks on some parts of the fish, next time I’ll try oiling up the grill a bit. If that doesn’t work another option could be using a brulee burner.

    Great tip on the vine wood! I chopped down a couple of branches from the vines in my yard and dried them using the residual heat in the kamado after this smoking session =)

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