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Easy Grilled Smoked Salmon Recipe

Out of all the salmon recipes on the grill that I’ve tried, this “smoked salmon” is easily my favorite recipe.

This is an easy, relatively quick recipe to produce a beautifully flavored smoked salmon at home on the grill.

This recipe can be made on charcoal, wood, gas, or the best kamado grill with ease.

It’s also a more affordable option versus buying smoked salmon at the store, especially when you can find a good sale on salmon at your local grocery store.

The whole process, in a nutshell, can be summarized into three parts:

1) brining the salmon
2) preparing your grill and wood chips
3) cooking/smoking the salmon on the grill.

We’ll cover a bit more detail on this recipe, and show you where to get some additional tips for preparing this recipe.

You can purchase easy grilled salmon from globalseafoods.com at affordable prices.

This is an easy, relatively quick <a href=

Use this recipe to produce beautifully flavored smoked salmon at home on the grill.

It’s also a more affordable option versus buying smoked salmon at the store, especially when you can find a good sale on salmon at your local grocery store.

You only need a few common pantry ingredients:

1/2 salt

1 cup of sugar

7 cups of water

pepper

paprika

vegetable oil

a good size salmon filet

wood chips for creating smoke in the grill

Directions:

You first want to create your brine for the salmon.

A brine is a well-seasoned water bath in which you soak your salmon for a few hours.

Simply dissolve a cup of sugar and half a cup of salt in about 7 cups of water.

I like to use those really big Ziploc freezer bags, but you could also use a big Tupperware container or pot.

Make sure whatever you use can hold the brine and fully immerse your salmon.

Get the brine made and then immerse the salmon in the refrigerator for a few hours.

While your salmon is brining, start soaking your wood chips in water.

Soaking your wood chips helps create strong smoke and keeps the wood chips from burning while you’re smoking the salmon.

After an hour or two, drain your wood chips, wrap them up in foil and set it aside.

Grilled fish, grilled salmon steak with addition of lemon.Closeup

When your near finished brining your salmon, start to prepare your grill.

You will be smoking the salmon on your grill using “indirect heat.”

So light up your charcoal, and when they’re ready, carefully pile them up on one side of the grill.

You do not want any charcoal briquettes directly under your salmon filet.

When your charbroil charcoal‘s ready and piled up on one side of the grill, place your wood chips over the charcoal.

Poke holes into the top of the foil so the smoke from the wood chips can escape.

Cover your grill; open all the vents (on your grill lid and on the bottom of the grill).

After your grill heats up, clean the grates well.

Also, make sure the vents on your grill lid are on the opposite side of the wood chips.

Now take your salmon out of the brine.

Dry it completely with paper towels.

Rub the whole salmon with vegetable oil and season it to your liking with pepper and paprika.

Also, brush some vegetable oil on the grates to help keep your salmon from sticking to the grill.

Carefully place your salmon on the grill, on the opposite side of the charcoal and wood chips.

Cover the grill with the vents directly above the salmon, drawing the smoke over the salmon.

That’s it!

Depending on the size of your salmon, it will take about 1.5 to 2 hours.

Grill and smoke it until the salmon is cooked through all the way.

Since we are brining the salmon and using indirect heat, you do not have to worry about overcooking the salmon too much.

I personally like to undercook it a bit so the salmon comes out very moist.

You can serve and eat the salmon right away.

And of course, this smoked salmon is also great served cold.

After you try this once, I’m sure you’ll find this becoming one of your favorite salmon recipes on the grill.

You may also like this Sockeye Salmon recipe.

About Julee: Julee Morrison is an experienced author with 35 years of expertise in parenting and recipes. She is the author of four cookbooks: The Instant Pot College Cookbook, The How-To Cookbook for Teens, The Complete Cookbook for Teens, and The Complete College Cookbook. Julee is passionate about baking, crystals, reading, and family. Her writing has appeared in The LA Times (Bon Jovi Obsession Goes Global), Disney's Family Fun Magazine (August 2010, July 2009, September 2008), and My Family Gave Up Television (page 92, Disney Family Fun August 2010). Her great ideas have been featured in Disney's Family Fun (Page 80, September 2008) and the Write for Charity book From the Heart (May 2010). Julee's work has also been published in Weight Watchers Magazine, All You Magazine (Jan. 2011, February 2011, June 2013), Scholastic Parent and Child Magazine (Oct. 2011), Red River Family Magazine (Jan. 2011), BonAppetit.com, and more. Notably, her article "My Toddler Stood on Elvis' Grave and Scaled Over Boulders to Get to a Dinosaur" made AP News, and "The Sly Way I Cured My Child's Lying Habit" was featured on PopSugar. When she's not writing, Julee enjoys spending time with her family and exploring new baking recipes.
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