|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 0g||1%|
|*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.|
Real smoked salmon, cooked by the heat of a smoky fire and infused with a fabulous smoky flavor, can be made without a smokehouse. Any common grill will do, as long as you set it up as outlined below.
Gather the ingredients.
Pull out any pin bones from the salmon fillet(s).
Combine the brown sugar, salt, and pepper in a small bowl.
Spread about 1/3 of the sugar mixture into a mound (roughly the size of the salmon) in the bottom of a baking pan.
Set salmon on top, cover the fish with the remaining sugar-salt mixture.
Cover with plastic wrap and chill for at least 4 hours and up to overnight. The mixture will pull out moisture from the salmon and infuse it with flavor, helping create the distinctive extremely firm, slightly sweet flavor of traditionally smoked salmon.
Put the wood chips in a large bowl, cover them with water, and let them soak 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 tin foil.
Prepare your grill for indirect heat. For gas grills: Heat 1/2 of the burners and set a foil-wrapped pan with about an inch of water in it under the cooking grate on top of the turned-off burner. For charcoal grills: Light a fire. When the coals are ready, push them to one side and set a foil-wrapped pan with about an inch of water in it on the other side of a coal grate. Put the wood chip container over the hot part of the grill.
Remove the salmon from its sugar-salt mixture and rinse. 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 and cook until the salmon is fully smoked and flaky, about 20 minutes.
Serve and enjoy!
- We love the taste that cedar brings to salmon, but hickory chips are easier to find.
- When draining the wood chips, be careful to catch any wood bits from going down the drain and clogging the pipes or messing with the disposal.
- Serve the salmon warm, at room temperature, or chilled. Note that 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.