Sweet Smoked Salmon

by Kevin H. on March 16, 2012 · 2 comments

Smoked Salmon RecipeThere’s a reason Salmon is as expensive as some cuts of beef:  It’s just as good, if not better.  I love a good piece of salmon.  What I’ve found over time is that most people are scared to death of putting fish on their grill.  Don’t be!  It’s an absolutely delicious treat when smoked properly.  All you will need is: Piece of Salmon, Terriyaki Sauce, Your favorite fish rub or my All Purpose Rub, Dark Brown Sugar.

For gas grill users, you might consider using a wood plank for this recipe.  Makes your life easier and still adds delicious flavor.  You can pick one up at any grocery store.

Salmon doesn’t really need to marinate, so go ahead and start your grill.  Set it up for indirect cooking.

You can use any kind of salmon for this recipe.  The large fresh filets from your local meat market will be the best, but as you will see, I used a small frozen filet for this recipe and it turned out fantastic.

Put your salmon skin side down on a tray, or on your wood plank.  Pour some terriyaki on there and rub it around with your fingers.  Pour a little more on – make sure you completely cover it.

Sprinkle your fish or all purpose rub on there.  This is your opportunity to make it your own.  For instance, my dad loves spicy blackened salmon.  I like it sweeter.  Use whatever your palate prefers.

Then, if you like sugar (who doesn’t?), sprinkle just a bit of dark brown sugar on there.  It caramelizes and just tastes so good.

Smoked Salmon RecipePlace your salmon away from your heat or on your wood plank.  If not using a wood plank, I recommend laying a piece of aluminum foil across your grill.  Make sure to throw a good handful of wood chips on your charcoal if you’re not using a plank.  You want to smoke your salmon – depending on the size – for about 30-45 minutes.  When done, salmon should flake apart fairly easy with a fork.

Sit down, drink a beer, relax.  Just make sure the smoke never stops.

Um.  That’s it.  If cooked properly, the meat should slide right off the skin using your spatula.  It’s actually pretty cool.

Was that hard?  Why were you afraid to try fish?  C’mon, take it up a notch.  Try it.  You will love what the smoke does to salmon.  This is a simple, yummy and healthy dinner.

Sweet Smoked Salmon

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Sweet Smoked Salmon

Ingredients

  • Piece of Salmon
  • Terriyaki Sauce
  • Your favorite fish or All Purpose Rub
  • Dark Brown Sugar

Instructions

  1. Set up your grill for indirect heating
  2. Put your salmon skin side down on a tray, or on your wood plank. Pour some terriyaki on there and rub it around with your fingers. Make sure you completely cover it.
  3. Sprinkle on your fish or pork rub and then sprinkle a bit of dark brown sugar on there.
  4. Place your salmon away from your heat or on your wood plank. If not using a wood plank, I recommend laying a piece of aluminum foil across your grill.
  5. You want to smoke your salmon – depending on the size – for about 30-45 minutes. When done, salmon should flake apart fairly easy with a fork.
http://www.extraordinarybbq.com/sweet-smoked-salmon/

 

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{ 2 comments… read them below or add one }

Jonathan May 9, 2014 at 4:21 pm

I have been asked by my wife for Mother’s day to smoke Salmon for her. Can you please give your opinion on wet curing the fihs before smoking? I see about 50% of food sites say yes and 50% say no. What would curing add or take away in your opinion?

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Kevin May 9, 2014 at 9:49 pm

I have to be honest, Jonathan – I don’t know much about wet curing fish. I’ve never done it. I will say, I think this salmon recipe is awesome. I’ve never thought it needed anything else or was missing something. So I think you’re safe not doing the wet curing and still having awesome salmon.

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