Smoked Salmon and Mashed Potatoes


Serves 4

4, 8 oz Salmon Fillets
2 Tsp Salt
1 Tsp Pepper
1 Tsp Sugar
1.5 Cups Cherry Wood Chips (soaked in water)
Non-Stick Cooking Spray
1.5 lbs Baby Potatoes (washed and halved)

For Crème Fraîche:
2 Tbsp Sour Cream
2 Tbsp Fresh Dill (chopped)
3 Tsp Capers (chopped)
2 Tsp Horseradish Sauce
Juice of 1/2 Lemon
1.5 Lemons (cut into wedges)
Salt (to taste)



Prepare your COBB Grill and light a CobbleStone and wait a few minutes until it has turned grey. Or, if you don’t have a CobbleStone on hand, ready your briquettes. Place Wok and Dome Lid on COBB Grill and let heat up for at least 5 minutes.


  • Add potatoes to Wok, cover halfway with water and add a generous pinch of salt. Cover with the Dome Lid and let the potatoes cook until tender. This should take 30-40 minutes.
  • While the potatoes cook, mix the sour creme, dill, capers, horseradish and lemon juice in a bowl.
  • In another bowl mix the salt, sugar and pepper together and set aside.
  • When the potatoes are tender, remove and set aside.
  • Place the Grill Grid and Roast Rack on the COBB grill and let heat up for 5 minutes.
  • Season the salmon fillets with salt mixture.
  • Spray the Roast Rack with non-stick cooking spray.
  • Place the soaked wood chips directly on the CobbleStone or briquettes.
  • Place salmon fillets on Roast Rack and cover with the Dome Lid. Smoke for about 20-25 minutes.
  • While the fish is smoking, drain and mash potatoes with a fork and mix with Crème Fraîche sauce.
  • When done, gently lift the fillets off Roast Rack.
  • Enjoy with crushed potatoes and lemon wedges!


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