Smoke salmon easily on your grill to enjoy the succulent fish.
Smoking salmon will trap in the flavors, and the fillets will absorb the smoke flavor from the wood chips. Flavored wood chips like apple, cherry and hickory are often used to smoke salmon. Salmon can be smoked either by hot or cold smoking. Hot smoking a salmon will allow you to cook it more quickly and easily than cold smoking, which will take several days to cook. Hot smoked salmon fillets also will stay moister. You can smoke the salmon easily on your charcoal or gas grill at home to enjoy the lean fish.
Instructions
1. Combine 3 tbsp. of melted butter with 2 tbsp. of olive oil. Place the salmon fillets on a baking sheet.
2. Coat the fillets with the butter and olive oil mixture. Season the fillets with salt and pepper if you desire.
3. Preheat the grill for indirect grilling. Turn on all the burners on a gas grill except one. Once the coals form a white ash in a charcoal grill, move them to one side. Cover the grill with a sheet of nonstick aluminum foil.
4. Place the salmon fillets on the unheated side of the grill. Keep the gas burners on low heat and keep the vents open on a charcoal grill. Maintain a temperature around 220 degrees Fahrenheit.
5. Add soaked wood chips to a smoker box made for a gas grill and place the box over the heated side of the grill. Place the wood chips directly over the charcoal.
6. Close the lid on the grill. Allow the salmon to smoke for 30 to 45 minutes. Inspect the fish for being done. The fish will begin to flake apart, and it will appear opaque. The salmon will appear light pink in color. Check the internal temperature of the salmon. You can eat it safely when it reaches a temperature of 140 degrees Fahrenheit.
Tags: wood chips, charcoal grill, salmon fillets, salmon will, cold smoking, degrees Fahrenheit, easily your