Not a BBQ Pit Master? No worries create a smoked salmon on your portable BBQ grill at home with just two ingredients. I would love to have a Green Egg or Traeger grill, but I make do with my portable grill from Wally World (Walmart). First and foremost, do not overcook the salmon, it will dry out if you do. The process is very simple, use charcoal or your choice of wood chips.
3 key factors to produce the best smoked salmon.
- The brine: we will be using two ingredients…. a simple mix of salt and brown sugar.
- Use the right wood chips to pair with your salmon. (Note: I didn’t have wood chips; I used charcoal).
- The most important factor is the temperature. The smoker temp should be 225F and the finished internal temp 145 F.
Use fresh wild caught salmon when it is in season, or fresh frozen wild salmon. Using a whole salmon is ideal, however, I used a fresh filet, and it was fine.
INGREDIENTS
Wild caught salmon
Kosher salt
Brown sugar
INSTRUCTIONS
- Use fish tweezers to remove any pin bones from salmon.
- Brine salmon with a simple 2-to-1 brown sugar and kosher salt ratio for 1-2 hours.
- Pep your smoker (or grill), heat to 225f. (When using a regular grill, heat coals; close all vents and check after 30 minutes.
- Place salmon skin side down on a rimmed piece of foil or wood pallet, transfer to the smoker.
- Smoke until internal temperature reaches 140 F.
- Rest for 5 minutes and enjoy.
Grill season is here!
Bon Appetit😋
