How to Smoke Salmon on the BBQ – A Step-by-Step Guide for Delicious Smoky Fish

Smoking salmon on the barbecue is one of my favorite ways to prepare this tasty fish. The smoky flavor pairs so well with the rich, fatty salmon flesh. While smoking salmon may seem intimidating, it’s actually quite easy with the right techniques. In this article, I’ll provide a step-by-step guide to smoking salmon on the BBQ, from brining to smoking to serving. Let’s get started!

Why Smoke Salmon on the BBQ?

There are several reasons why smoking salmon on the barbecue is a great cooking method:

• It infuses the salmon with delicious smoky flavor that you just can’t replicate otherwise. The smoke penetrates the flesh and adds a whole new depth of flavor.

• Smoking helps preserve the salmon so it lasts longer The smoke acts as a natural preservative

• Cooking salmon slowly over indirect heat keeps it incredibly moist and tender Quick grilling can make salmon dry out fast

• It adds great presentation value to meals. Everyone is impressed with homemade smoked salmon!

With the right preparation, salmon smoked on the BBQ turns out incredibly flavorful and is sure to impress. It’s easier than you think.

Step 1: Choose Your Salmon

Wild salmon varieties like sockeye and coho have the best flavor and fat content for smoking. Look for bright orange-red flesh without any fishy odor. Skin-on salmon fillets smoke better than skinless. Aim for fillets around 2 pounds so they don’t dry out too quickly.

Make sure the salmon is sushi-grade or previously frozen to kill any parasites. Fresh, never-frozen salmon needs to be cooked to 145°F which would make it too dry when smoking.

Step 2: Brine the Salmon

Brining seasons the salmon and helps it retain moisture during smoking. Make a simple brown sugar brine by combining:

• 1 cup brown sugar
• 1 cup kosher salt
• 4 cups water

Submerge the fillets in the brine, cover, and refrigerate 8-12 hours. For smaller 1 lb fillets, reduce brine time to 2-4 hours. Rinse the salmon well after brining and pat dry. Let it air dry in the fridge uncovered for an hour before smoking.

Step 3: Prep the Smoker

Set up your smoker or BBQ for indirect cooking at 200-225°F. Use a smoker box or foil packet with soaked wood chips – apple, cherry, alder or maple all work great. Hickory and mesquite would overwhelm the salmon.

Maintain a light smoke the entire time. Avoid heavy white billowing smoke, which can create a bitter flavor.

Step 4: Smoke the Salmon

Place the fillets skin-side down right on the grill grates. Insert a probe thermometer in the thickest part. Close the lid and smoke until it reaches an internal temperature of 140°F. This usually takes 2-4 hours depending on thickness.

Check after the first hour and periodically baste with maple syrup or brown sugar to build a nice glaze. If the salmon starts getting too dark, tent it with foil.

Step 5: Don’t Overcook It!

This is the key to moist, tender salmon. Hot smoked salmon is safely cooked and ready to eat at 140°F internal temperature. Cooking beyond this makes it dry.

Start checking with an instant read thermometer after about 2 hours. When it’s 5 degrees shy of your target temp, take it off the smoker. The residual heat will carry it the rest of the way as it rests.

Step 6: Rest and Slice

After removing salmon from the smoker, let it rest for at least 10 minutes before slicing. This allows the juices to redistribute so they don’t run out when you cut it.

Use a sharp knife to slice the salmon diagonally across the grain as thinly as possible. This gives you those nice broad slices that look so elegant.

Serving Your Smoked Salmon

There are endless ways to serve up your freshly smoked salmon:

• On crackers or crostini with a schmear of cream cheese or goat cheese

• Flaked over a salad with spinach, arugula, mixed greens

• Scrambled into eggs along with chives

• On a bagel with all the fixings for an incredible smoked salmon bagel

• Served chilled with lemon wedges, capers, red onion and fresh dill

• Plated next to eggs benedict-style with poached eggs and hollandaise sauce

• Mixed into rice bowls with avocado and cucumber

• Rolled up inside sushi rolls with rice, nori, cucumber and sesame seeds

• Baked into a creamy salmon dip or salad dressing

Common Smoked Salmon Questions:

How long does smoked salmon last in the fridge?
Up to one week when stored properly in an airtight container. The smoked salmon keeps longer than plain cooked salmon.

Can you freeze smoked salmon?
Yes, smoked salmon freezes very well for 2-3 months. Let it cool completely before freezing in an airtight bag. Thaw overnight in the fridge before using.

What wood is best for smoking salmon?
Fruit woods like apple, cherry and alder give a nice sweet, delicate flavor. Maple also pairs nicely with salmon. Avoid mesquite or hickory which overpower.

Should smoked salmon be cooked to 145F?
No, smoking to 145F will make the salmon too dry. For tender salmon, cook only to 140F and no higher. Proper brining helps eliminate risks.

Why did my smoked salmon turn out dry?
Cooking past 140F internal temp is the most common issue. Also ensure brining time wasn’t too short. Keep smoker temp 225F or lower and use a water pan.

Can I hot smoke salmon without brining?
While brining isn’t mandatory, it helps seasoned the salmon fully and retain moisture during smoking. So it is highly recommended.

Smoking salmon at 225°F typically takes 3-4 hours, but it’s best to monitor the internal temperature to ensure it reaches 145°F.