The Ultimate Guide to Smoking Salmon on the Grill

Smoked salmon is a delicious and impressive dish that can be enjoyed as an appetizer, entree, or even as a snack. The smoky, salty flavor pairs beautifully with crackers, bread, cheeses, vegetables, and more. While smoked salmon may seem intimidating to make at home, it’s actually quite simple if you have a grill. Smoking salmon on the grill gives it that irresistible smoky flavor and is a fun summertime cooking project. In this comprehensive guide, I’ll walk you through the entire process of smoking salmon on the grill, from choosing the right salmon to serving your finished dish.

Choosing the Salmon

The first step is selecting high-quality salmon fillets to smoke. Look for wild-caught salmon like sockeye or king salmon rather than farmed Atlantic salmon. Wild salmon has a richer flavor and firmer texture that holds up well during smoking. Make sure the salmon looks glossy and firm, not dull or mushy. Plan on about 1⁄4 to 1⁄2 pound of salmon per person, depending on how generous you want your portions. Thicker fillets around 1 to 1 1⁄2 inches thick work best, as thinner pieces may dry out or overcook. Skin-on fillets are ideal since the skin protects the delicate flesh during grilling.

Preparing the Salmon

Before smoking the salmon needs to be seasoned. There are two main ways to prepare the fish dry brining or wet brining. Dry brining involves generously coating the salmon fillets with salt which draws out moisture. Let this sit refrigerated for 2-4 hours. Rinse off the salt and pat the fish dry before smoking. Wet brining means soaking the salmon in a saltwater solution briefly. Make a brine with 1 cup salt dissolved in 1 gallon water. Submerge the fillets for 30-60 minutes before rinsing and patting dry. Both techniques help the fish retain moisture and absorb flavor during smoking.

Setting Up the Grill

You’ll be using indirect heat to gently smoke the salmon, rather than grilling it over direct high heat With a charcoal grill, bank the hot coals to one side For a gas grill, turn the burners on one side to medium-high. The salmon will sit on the cooler side with smoke circulating around it. Bring your grill to about 250-275°F to keep the temperature low.

Next, you need a way to generate smoke. Soak 1-2 cups of wood chips in water for 30 minutes, then drain. Try using aromatic woods like alder, apple, cherry, or maple. Place the chips directly on the hot coals or burner. You can also wrap them in foil or use a smoker box. As the wood chips burn, they’ll release fragrant smoke.

Smoking the Salmon

Once your grill is set up for smoking, lightly oil the grill grates on the cooler side. Lay the salmon fillets skin-side down. Cover the grill, venting the lid slightly if needed to maintain the temperature around 250°F. The salmon will take 30-60 minutes to smoke, depending on the thickness. Glaze the fillets with maple syrup or brown sugar during the last 5-10 minutes if you want a sweet, sticky finish.

Check for doneness by looking for opaque, flaky flesh. Use a meat thermometer to confirm the salmon has reached 145°F internally. Resist the urge to flip or move the fillets during smoking. You want the flesh to cook gently and absorb the smoky essence.

Resting and Serving

When the salmon is done smoking, transfer it to a platter or cutting board. Tent loosely with foil and let rest for about 10 minutes before serving. This allows the juices to redistribute so your fish stays moist and tender.

Slice the salmon against the grain into portions. Serve the smoked salmon warm, at room temperature, or chilled. Smoked salmon tastes incredible on crostini, blinis, or bagels with cream cheese. Lox-style smoked salmon makes a stellar breakfast or brunch dish. For dinner, try slicing the salmon over greens, grain bowls, or pasta. Smoked salmon also shines when served with crackers, mustard, capers, lemon wedges, diced red onion, hard-boiled egg slices, and fresh dill.

Here are a few quick serving ideas:

• Smoked salmon blinis with creme fraiche and chives
• Smoked salmon bruschetta with ricotta, tomatoes, and basil
• Smoked salmon poke bowls with avocado, mango, and rice
• Smoked salmon and scrambled eggs breakfast tacos
• Smoked salmon salad with greens, fennel, and citrus vinaigrette
• Smoked salmon pasta with parmesan, peas, and lemon

With minimal hands-on time, you can wow family and friends with your own smoked salmon crafted on the grill. The possibilities are endless for how to serve up this gourmet seafood delicacy. Follow this guide for foolproof techniques on smoking salmon at home. Soon you’ll be hooked on the flavor that only comes from salmon kissed with a smoky fire.