Smoked Salmon on the Grill
:max_bytes(150000):strip_icc()/smoked-salmon-on-the-grill-2217138-hero-01-82cf8ee7779c4a388b132026876a85ab.jpg)
The Spruce / Maxwell Cozzi
Nutritional Guidelines (per serving) | |
---|---|
186 | Calories |
9g | Fat |
8g | Carbs |
17g | Protein |
Nutrition Facts | |
---|---|
Servings: 12 | |
Amount per serving | |
Calories | 186 |
% Daily Value* | |
Total Fat 9g | 12% |
Saturated Fat 2g | 9% |
Cholesterol 48mg | 16% |
Sodium 2406mg | 105% |
Total Carbohydrate 8g | 3% |
Dietary Fiber 0g | 0% |
Total Sugars 7g | |
Protein 17g | |
Vitamin C 3mg | 14% |
Calcium 21mg | 2% |
Iron 0mg | 2% |
Potassium 308mg | 7% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
There are several types of smoked salmon—from lox to gravlax and cold smoked to hot smoked. While the other types don't encounter any heat, hot smoked salmon is cooked over a smoky fire and infused with a fabulous smoky flavor. Although commercial offerings are usually made in a smokehouse, hot smoked salmon can be made at home, as any common grill will do when it is set up properly.
The salmon is first cured in a sugar-salt mixture, which pulls out moisture from the salmon and infuses it with flavor, helping create the distinctive sweetness of traditionally smoked salmon. Then the fish is cooked on a grill over wood chips, which are what contribute the rich, smoky taste. The flavor of cedar chips complements the salmon beautifully, but hickory may be easier to find. You will need between 1/2 to 1 cup of wood chips; this technique can be done on either a gas or charcoal grill.
Ingredients
-
2 pounds salmon fillet, or however much will fit on the rack
-
1/2 cup brown sugar
-
1/4 cup coarse sea salt
-
1 tablespoon freshly ground black pepper
Steps to Make It
-
Gather the ingredients.
The Spruce / Maxwell Cozzi
-
Pull out any pin bones from the salmon fillet(s).
The Spruce / Maxwell Cozzi
-
Combine the brown sugar, salt, and pepper in a small bowl.
The Spruce / Maxwell Cozzi
-
Spread about 1/3 of the sugar mixture into a mound (roughly the size of the salmon) in the bottom of a baking pan.The Spruce / Maxwell Cozzi
-
Set the salmon on top and cover the fish with the remaining sugar-salt mixture.
The Spruce / Maxwell Cozzi
-
Cover the pan with plastic wrap and chill for at least 4 hours and up to overnight.
The Spruce / Maxwell Cozzi
-
Put the wood chips in a large bowl, cover them with water, and let them soak for at least 30 minutes. Drain them completely. Put the wood chips in a small smoker box that comes with some grills, or simply put the soaked chips in an aluminum loaf pan or even a bowl you fashion out of aluminum foil.
The Spruce / Maxwell Cozzi
-
Prepare your grill for indirect heat; the hot side should reach about 300 F. Fill an aluminum pan with about 1 inch of water. For gas grills: Heat 1/2 of the burners and set the pan under the cooking grate on the cold side of the grill. For charcoal grills: Light a fire. When the coals are ready, push them to one side and set the pan on the other side under the grate. For both types of grills: Put the wood chip container over the hot part of the grill under the grill grate.
The Spruce / Maxwell Cozzi
-
Remove the salmon from its sugar-salt mixture and rinse off the fish. Pat it dry and set it skin-side down on the cool side of the grill (on the cooking grate that is over the pan of water). Cover the grill and cook until the salmon is fully smoked and flaky, 20 to 30 minutes.
The Spruce / Maxwell Cozzi
-
Serve the salmon warm, at room temperature, or chilled and enjoy.
Tips
- Although the salmon is smoked, it is not shelf-stable. It will last about a week in the fridge but isn't preserved beyond that point.
- When draining the wood chips, be careful to catch any wood bits from going down the sink drain and clogging the pipes or messing with the disposal.
- If you don't have a grill, you can also smoke salmon on a stovetop.