How to Smoke Salmon on a Smoker Grill – A Step-by-Step Guide

Smoking salmon is a delicious way to prepare this tasty fish The smoking process infuses the salmon with wonderful smokey flavor while also preserving it Smoked salmon has a unique texture that is slightly firm on the outside while still being moist and flaky on the inside.

Smoking salmon may seem intimidating for beginners but it is actually quite easy to do at home with basic equipment like a smoker grill In this comprehensive guide, we will walk you through the entire process of smoking salmon on a smoker grill step-by-step.

Benefits of Smoking Salmon on a Smoker Grill

There are several advantages to smoking salmon on a smoker grill rather than using other preparation methods:

• Infuses the salmon with delicious smokey barbecue flavor This enhances the natural flavor of the salmon

• Preserves the salmon by drying and lightly cooking it. Smoked salmon will keep for up to two weeks stored properly.

• Provides salmon with a unique firm yet flaky texture. The smoking process firms up the exterior while keeping the interior moist.

• Allows you to make smoked salmon at home from start to finish. Preparing your own smoked salmon is rewarding and ensures quality.

• Works well even with inexpensive salmon fillets. You don’t need premium salmon to make delicious smoked salmon.

• Requires minimal active cooking time. Smokers do most of the work for you with low and slow cooking.

• Adds specialty smoked salmon to meals and snacks. Smoked salmon is great in eggs, salads, pasta, pizza and more!

Equipment Needed

Smoking salmon on a grill smoker is simple with some basic equipment:

• Smoker grill: Any electric, charcoal or gas smoker grill will work. We recommend a model with an insulated smoker box and temperature controls.

• Wood chips or chunks: Use alder, apple, cherry, pecan or other wood chips/chunks to generate smoke. Soak chips in water 30 minutes before smoking.

• Cooking thermometer: Monitor the smoker’s temperature and the salmon’s internal temp. A digital instant read thermometer is ideal.

• Aluminum foil: Cover the salmon fillets with foil during part of the smoking process.

• Cooling racks: Let the smoked salmon cool completely on racks before refrigerating or serving.

• Knives and cutting board: Fillet the salmon or slice the smoked salmon with sharp knives and a clean cutting board.

Ingredients

• Salmon fillets or a side of salmon
• Kosher salt
• Brown sugar
• Spices like black pepper, garlic powder, onion powder, paprika (optional)
• Wood chips or chunks for generating smoke

Prep the Salmon

Prepare the salmon fillets for smoking:

• Rinse fillets under cold water and pat dry with paper towels. Scrape off any scales.

• Trim off any thin belly flap portions of the fillets. Leave skin on if desired.

• Cut salmon into equal sized fillets or strips if needed. Aim for uniform thickness to ensure even smoking.

• Make a brine by combining 1 cup kosher salt with 1 cup brown sugar dissolved in 1 gallon of water. Stir to combine and chill brine.

• Submerge salmon in the brine for 30-60 minutes to lightly cure. This firms up the fish.

• Remove salmon from brine, rinse off any excess salt and allow it to air dry on racks for at least 2 hours until a pellicle forms on the surface. The pellicle helps the smoke adhere.

• Optionally, coat salmon lightly with a blend of spices for added flavor. Black pepper, onion powder, garlic powder and paprika work well.

Set Up the Smoker Grill

Before putting the salmon into the smoker, set up your grill smoker properly:

• Soak your choice of wood chips in water for 30 minutes then drain. This prevents burning.

• Open vents on the smoker and remove any interior racks or water pans.

• Load soaked wood chips or chunks into the smoker box or chip loader.

• Preheat smoker to 150°F-160°F to start. It’s easier to raise temp than lower it.

• Maintain a light but steady stream of new smoke. Adjust wood chips and air vents as needed.

• Use an instant read thermometer to monitor the internal temp of the smoker box.

• Keep the smoker vented properly but closed up. Do not peek excessively.

Smoke the Salmon

Once your smoker grill is up and running, you can start the smoking process:

• Place salmon fillets skin side down directly on the smoker racks.

• Allow space between fillets for air circulation. Do not overcrowd.

• Smoke the salmon for 2-3 hours at 150°F-160°F with light smoke.

• After 2-3 hours, cover fillets loosely with foil to prevent overdrying.

• Increase heat to 180°F-200°F to finish cooking the salmon to an internal temperature of at least 145°F.

• Use an instant read thermometer to check the thickest part of fillets for doneness after another 1-2 hours.

• Total smoking time will be 3-5 hours depending on thickness. The salmon should have an internal temp of 145°F and look lightly cooked on the surface when done.

Cool and Store the Smoked Salmon

Once smoked to perfection, let the salmon cool and store it properly:

• Remove salmon from the smoker and allow it to cool completely on racks before packaging.

• Place cooled smoked salmon in an airtight container or vacuum sealed bag.

• Refrigerate smoked salmon immediately and consume within 2 weeks for best quality.

• Alternatively, smoked salmon can be frozen for longer term storage. Thaw frozen smoked salmon in the refrigerator before using.

• Slice or flake smoked salmon to use in your favorite recipes. Enjoy it on crackers, in dips, scrambled with eggs and more.

Tips for Delicious Smoked Salmon

Follow these tips for getting the best results when smoking salmon on your grill:

• Use fresh, sushi grade salmon if possible. Try wild caught varieties like sockeye or coho.

• Apply a dry brine for 30-60 minutes to lightly cure the salmon before smoking.

• Let the salmon air dry to form a tacky pellicle before smoking. This takes at least 2 hours.

• Keep smoker temperatures low, between 150°-200°F, and apply light smoke for flavor. Avoid overtly cooking.

• Use milder woods like alder or apple rather than heavy smoke like hickory or mesquite.

• Monitor internal temperatures with a digital instant read thermometer for perfect doneness.

• Allow smoked salmon to cool completely before storing for best texture.

• Vacuum pack or freeze extra smoked salmon so it stays fresh as long as possible.

Smoking salmon on a smoker grill takes a little time and patience but the results are well worth it. Follow this guide for smoking salmon success! Let us know how your smoked salmon creations turn out.