Smoked Salmon
Patti loves smoked salmon, me not so much. When I buy it for her it’s about $7 for a ¼ pound. Crazy, so I found a nice filet and did some research on smoking fish. Smoking salmon is very easy to do in my Louisiana Grill cold smoker. I found that the brining process interesting to do also.
We used Lumberjacks Sweet Wood Blend in our Wedgie for another layer of flavor. Nice…This was some good looking smoked salmon and according to Patti great tasting, too!
Smoked Salmon
A Pellet Grill Recipe
Prep Time: 20 minutes
Cook Time: 2 hours @ 150 degrees (66c)
Grill: Louisiana Wood Pellet Grill Cold Smoker
Pellets: Lumberjack Sweet Wood Blend
Ingredients: Smoked Salmon
- Salmon, thin sliced
- 2 cups brown sugar
- 1 cups kosher salt
- 2 Tbsp. garlic powder
Smoked Salmon
A Pellet Grill Recipe
Directions: Smoked Salmon
Mix dry brine, sugar, salt and garlic. I just used my hand.
Rinse the salmon and pat dry. Then, lay it out on a cutting board and cut it into thin strips, about a ¼ inch thick. In a sealable container cover the bottom with your brine mixture and put a layer of fish over that. Cover that layer of fish with the brine and repeat, fish brine, fish brine until it is all layered in the container and covered with the brine. Put it into the refrigerator overnight.
This is what I found interesting. Overnight the brine pulled a lot of liquid out of the salmon. I was surprised at the amount.
Remove from the brine a rinse well and pat dry with a paper towel. Then lay them out on a rack for 2 hours or so. A film will develop on the salmon as it dries. This is important; this is what the smoke adheres to.
So, after the salmon has “cured” you are ready for the smoker. I smoked these for two hours at 150 degrees (66c). I was thinking it would take at least 4 hours, but it was ready to pull in 2 hours. Nice color and texture, with a kiss of smoke. I still don’t like it, but it wasn’t for me. Patti loved it with cream cheese on a bagel and mixed into scrambled eggs. And with doing it ourselves she can have it all the time without the guilt of the huge cost.
Mix your Dry Brine
Smoked Salmon
A Pellet Grill Recipe
Cut Into Thin Strips
Thin Strips
Cover the Bottom with your Brine Mixture
Layer Salmon and Brine
Look At All That Liquid After an Overnight Brine
Rinse and Pat Dry
Let Dry until the Film Forms
Into The Louisiana Cold Smoker with a Wedgie
Cooking Directions: Louisiana Wood Pellet Grill/Smoker
To prepare the grill for cooking, check your pellet supply – top off or change flavors as needed. Scrape grill grates off. Set the temperature to 450 degrees and press the “Start” button. Give the grill about 15 minutes to reach temperature and the grates to burn clean.
Note: You can set the start temperature anywhere you want. I do 450 (230c) for a quick cleaning burn.
So after the grill comes up to temp and burns clean turn it back down to 150 degrees (66c). Set your temp in the cold smoker and put your fish and Wedgie in. This was ready to pull in 2 hours.
Smoked Salmon
A Pellet Grill Recipe
Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.
Smoked Salmon
A Pellet Grill Recipe
Let Eat!!!
About our Recipes
We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Royall, Memphis, Traeger wood pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….
Live your Passion,
Ken & Patti
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PelletCan
A storage container & dispenser for wood pellets
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Lumberjack Wood Pellets
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Louisiana Wood Pellet Grills
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