How to Smoke Salmon on a Gas Grill: The Complete Guide

Smoked salmon is a delicious and impressive dish that often seems out of reach for home cooks without a designated smoker. Thankfully, you can easily learn how to smoke salmon right on your own gas grill! This allows you to enjoy silky, smoky salmon without investing in special equipment.

In this complete guide, I’ll walk you through the entire process of smoking salmon on a gas grill from start to finish. You’ll learn

• The benefits of using a gas grill to smoke salmon
• Step-by-step instructions for brining, prepping, and smoking
• Helpful tips and tricks for best results
• How to troubleshoot common problems
• Inspiring smoked salmon recipe ideas

Why Smoke Salmon on a Gas Grill?

There are several excellent reasons to use your existing gas grill for smoking salmon fillets

• Convenience: No need to purchase a separate dedicated smoker
• Precise temperature control: Gas grills allow you to maintain the ideal low smoking temp
• Uses less fuel: Smoking salmon requires less gas than high-heat grilling
• Adds wonderful flavor: Smoking imparts delicious smoky flavor into the salmon
• Preserves the fish: The smoke helps preserve and extend the salmon’s shelf life

So if you love smoked salmon and you already own a gas grill, you have everything you need to start smoking salmon at home.

Step-by-Step Guide to Smoking Salmon on a Gas Grill

Follow this simple step-by-step walkthrough for foolproof smoked salmon every time.

Step 1: Choose Your Salmon

Wild-caught salmon varieties like sockeye and coho are best, but high-quality farmed salmon also works well. Get skin-on center-cut fillets about 1-inch thick and 6 to 8 inches long. Pin bones can be removed before or after smoking. Opt for bright orange-red fillets with generous fat marbling.

Step 2: Brine the Salmon (Optional)

While not strictly necessary, a quick brine helps season the salmon and ensures it stays moist during smoking. Here’s an easy brine formula:

• 1 quart water
• 1/4 cup kosher salt
• 2 tablespoons brown sugar
• Optional spices: peppercorns, garlic, bay leaf

Submerge the fillets for 30 minutes to 1 hour, then pat dry.

Step 3: Prepare the Wood Chips

Good wood choices are alder, apple, cherry, or other mellow fruit and nut woods. Avoid intense mesquite smoke. Soak 1-2 cups of chips in water for 30 minutes, then drain well and wrap in foil with holes poked on top.

Step 4: Set Up the Grill for Smoking

On low heat, only preheat one side of your gas grill to about 175°F to 225°F. Place a foil packet of soaked wood chips right on the hot burner. Under where you’ll put the salmon, put a disposable drip pan filled with water on the unheated side.

Step 5: Smoke the Salmon

Rinse the salmon, pat it dry, and brush with oil. Season simply with just salt and sugar. Place the fillets skin-side down on the cool side’s grill grate over the drip pan.

With the lid closed, the salmon will take 2-4 hours to smoke to an internal temp of 145°F. Maintain a consistent 200°F temp and add more wood chips as needed.

Step 6: Finish and Serve

Once smoked, let the salmon rest 5 minutes before serving. Enjoy it hot, at room temperature, or chilled. Store leftovers for 5-7 days refrigerated.

Tips for Perfectly Smoked Salmon

Follow these tips and tricks to help ensure salmon smoked on your gas grill turns out tender and delicious every time:

• Place fillets close together so they baste in shared juices
• Use a digital thermometer to monitor the internal temperature
• Keep temps steady between 175°F and 225°F to prevent overcooking
• Add more soaked wood chips every 45-60 minutes for consistent smoke
• Brush with maple syrup or brown sugar during smoking for sweetness
• Gently loosen skin after smoking if it sticks to the grill grates

Troubleshooting Problems and Solutions

Smoking salmon on a gas grill is easy, but there are a few potential problems to look out for:

Problem: Salmon dries out and gets tough

Solution: Brine first and maintain low, steady grill temperatures

Problem: Salmon has bitter, strong smoke taste

Solution: Use mild wood chips and avoid oversmoking

Problem: Salmon won’t smoke or cook evenly

Solution: Get same-size fillets and setup proper dual heat zones

Problem: Smoke flavor is too subtle

Solution: Ensure ample smoke and move salmon closer to heat source

With a little trial and error, you’ll get the hang of smoking salmon perfectly on your gas grill every time.

Inspiring Smoked Salmon Recipes to Try

Once you’ve nailed the basics, get creative with these delicious smoked salmon recipe ideas:

• Maple Glazed Smoked Salmon – Brush with real maple syrup while smoking
• Cedar Plank Smoked Salmon – Smoke on soaked cedar planks for extra flavor
• Smoked Salmon Scrambled Eggs – Flake into scrambled eggs and garnish with dill
• Smoked Salmon Caesar Salad – Toss with lettuce, cheese, croutons, and dressing
• Smoked Salmon Dip – Blend with cream cheese, lemon, and fresh herbs

The possibilities are endless for enjoying your own hot-smoked salmon masterpieces. Fire up your gas grill and get ready to impress! Perfectly smoked salmon is easier than you imagined.

So with this complete guide, you now have all the information needed to turn out incredible smoked salmon using just your trusty gas grill. I hope you’ll give it a try soon and discover how satisfying it is to smoke your own salmon at home. Enjoy this sensational treat all summer long!

Yes, you can smoke meat on a gas grill. While not designed as a smoker, a gas grill can be adapted to produce smoke for flavoring food.

Smoking salmon at 225°F typically takes 45 minutes to 1.5 hours, depending on the size of the fillet. For a 2-3 pound salmon fillet, expect a range of 1.5 to 3 hours, while a smaller 1-2 pound fillet should take 45 minutes to 1.5 hours.

Grilling salmon on a gas grill typically takes 6-12 minutes, depending on the thickness of the fillet and desired doneness. For a one-inch thick fillet, grill for 3-4 minutes per side.