Smoked Salmon

Servings vary.

Author note: If you do not have turbinado sugar, brown sugar will be an appropriate substitute. Smoking guidelines can be found below the recipe.

2 1/2 tsp kosher salt

3 1/2 teaspoons turbinado sugar

2 ½ pound salmon filet

charcoal

wood chips

In a bowl, combine the salt and sugar. Place the salmon, skin side down, onto a rimmed sheet pan. Evenly distribute the kosher salt and sugar mixture on top of the salmon. Cover tightly with plastic wrap and place into the fridge for 2 to 3 hours.

Remove the salmon from the fridge and rinse off the dry brine (the salt and sugar mixture). Pat dry and place back onto the rimmed sheet pan. Place the salmon into the fridge, uncovered. Let air dry anywhere from 3 to 20 hours.

Prepare the grill with your preferred heating approach. I use the charcoal snake method (see notes below for further detail). Heat the grill to 200 to 225 degrees F.   

Place the salmon onto the grill. Close the lid and smoke for 1 to 2 hours, or until the salmon reaches an internal temperature of 140 degrees. After 1 hour of smoking, check the salmon’s internal temperature to determine cook time.

Remove the salmon from the grill. Place onto a cutting board and let rest for 10 to 15 minutes. If not serving immediately, place into an airtight container and store in the fridge.

Slice thin and serve warm or chilled.

For the Charcoal Snake Heating Method

The Charcoal Snake Method involves arranging charcoal in a neat path around the perimeter of your grill.

• Arrange the Charcoal. Working with a few charcoal pieces at a time, neatly arrange a trail around the perimeter of the grill ensuring that each charcoal is resting snugly against its neighbor. This will allow the fire to transfer from charcoal to charcoal. A few things to keep in mind.
  • Only a few pieces will be lit at any point in time which helps keep the temperature low.
  • Use enough charcoal to get about 50% of the way around; if the grill is a clock, there will be charcoal from 12 o’clock to 6 o’clock.
  • Two rings of charcoal around 50% of your grill should sustain 2 hours of smoking at 200 to 225 F degrees.
  • Exact temperatures and time will depend on the weather conditions, the size of your grill and how often you open the grill to check the salmon.

• Add the Smoking Wood. Once the two rows of charcoal are in place, evenly spread your preferred smoking wood over the top of the charcoal. I enjoy pecan, you may prefer fruit woods like apple or cherry. 
• Light it Up. When ready to light the charcoal follow these steps:

o   At one end of the charcoal snake, add two to three fire started cubes. Cover the cubes with a few additional charcoal pieces.

o   Light the fire starter and leave the grill open to provide plenty of air flow until the fire gets going. Check the fire after about 5 minutes to be sure it is still lit.

o   Let the fire continue to smolder until there is evidence that the charcoal is lit (you will see some glowing orange embers and grey ash on the first few pieces of charcoal).

• Warm the grill. Once the charcoal is properly lit, close the grill and wait 10 to 15 minutes for the fire to stabilize and the grill to warm. Once the grill is close to 200 degrees F, the salmon can be placed onto the grill.

Smoke the Salmon. Smoke the salmon for 1 to 2 hours keeping the temperature between 200 to 225 degrees F. After 1 hour of smoking, check the salmon’s internal temperature to determine cook time.