salmon<\/a>. This step will help to keep some of the added salt from your salmon. When you remove your salmon from the brine, rinse it and pat it dry with paper towels. If you forget this step your salmon may be saltier than you prefer. Also, this gives you the opportunity to check for any bones you may have missed earlier.<\/p>\n\n\n\nIndirect Heat For Smoking Salmon<\/h2>\n\n\n\n Your charcoal is already hot and on one side of the grill, now it is time to put your salmon filets on to smoke. Some people will put them directly on the grill grates, while others will use a wire basket to put the filets in.<\/p>\n\n\n\n
You will put the filets or wire basket on the opposite side of the grill. Since you are placing your filets on the opposite side of the grill, you will enjoy the benefits of indirect heat. This allows your filets to cook at a slower rate and allow the smoke to become infused in your salmon filets.<\/p>\n\n\n\n
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Temperature Control Is Key<\/h2>\n\n\n\n Maintaining your temperature is key to smoking salmon. It is best to smoke salmon between 200F-225F(93C-107C). Close your vents partway to help maintain your temperature. This helps regulate the airflow and control the heat. Be sure to use an accurate thermometer to monitor the grill’s internal heat so you can make adjustments as needed.<\/p>\n\n\n\n
Smoking Time<\/h2>\n\n\n\n You have your grill set up and have placed your salmon on the grill. Now comes the hard part, close the lid and keep it closed unless you need to add some more fuel to maintain the temperature.<\/p>\n\n\n\n
It will take 1 – 2 hours to smoke the salmon, depending upon the thickness of the filets. The more you open the lid the more the temperature will fluctuate. Once the salmon filets reach 145F(63C), it is done. If the flesh flakes apart easily with a fork then it is ready to take off the grill and allow it to rest.<\/p>\n\n\n\n
Rest Your Salmon<\/h2>\n\n\n\n After your salmon has reached the desired level of doneness, it is time to take it off the grill. Using a spatula or tongs, carefully remove your filets from the grill and place them on a clean platter. <\/p>\n\n\n\n
Let your filets rest for a few minutes to allow the juices to be reabsorbed into the filets. This will help your salmon not only retain its moisture but you won’t lose any of the flavors. The end result is a salmon filet that is moist, flavorful, and tender.<\/p>\n\n\n\n
A Little Garnish Makes The Difference<\/h2>\n\n\n\n You have your perfectly smoked salmon but want to add just a touch more flavor. This can be accomplished by using thinly sliced lemons as a garnish or finely chopped dill. There is nothing wrong with making a creamy dill sauce or a tangy mustard-based sauce for dipping or pouring over the filets. These garnishes and sauces are perfect for bringing out more flavor from your smoked salmon.<\/p>\n\n\n\n
As you prepare your filets for serving, you can display the filets on a platter or put them on separate plates, and garnish them with lemon wedges or chopped dill. If you have a sauce prepared then place it on the side for your guests to use according to their preference.<\/p>\n\n\n\n
Salmon also pairs well with crusty bread, bagels, or crackers. This makes it perfect for an appetizer or as a main course. Everyone will enjoy this smoky delicacy you have prepared for their enjoyment.<\/p>\n\n\n\n
Some Additional Tips<\/h2>\n\n\n\n Experimentation with different woods will help you find different flavor profiles. By mixing and matching different woods you may find a combination that you prefer better than the traditional.<\/p>\n\n\n\n
If you don’t like a heavy wood smoke flavor, you can use fewer wood chips or not cook quite as long.<\/p>\n\n\n\n
For another type of flavor enhancement, you can add a glaze or dry rub before smoking your salmon. You can use a variety of spices, herbs, maple syrup, brown sugar, or honey.<\/p>\n\n\n\n
To get a crispier crust on the surface of the salmon filets, sear for a few minutes before putting it on to smoke.<\/p>\n\n\n\n
Leftover smoked salmon is great from the refrigerator in a salad, sandwich, or in a pasta dish.<\/p>\n\n\n\n
My Final Thoughts<\/h2>\n\n\n\n Smoking salmon on a charcoal grill is a fantastic way to infuse more flavor into your salmon in a delightful way to increase your experience with salmon. Following this step-by-step guide, you can now smoke your salmon with confidence to create perfectly smoked salmon for all to enjoy.<\/p>\n\n\n\n
Choosing the right salmon to smoke, brine when needed, use indirect heat, and monitor your temperature closely. After you have smoked your salmon be sure to let it rest to reabsorb the juices for flakiness and flavor. Let’s start smoking and enjoying the delicious meal you have prepared.<\/p>\n\n\n\n
Frequently Asked Questions<\/h2>\n\n\n\nCan you wrap salmon in foil when smoking?<\/h3>\n\n
It is possible. The foil locks in the flavor helping your salmon to be moist and flaky when smoked. The foil also helps keep the flavor locked into the salmon filet.<\/p>\n\n\n
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Should you flip your salmon filets when smoking?<\/h3>\n\n
Place your salmon filet on a piece of foil(skin-side down) and leave it uncovered. Leave your salmon on the grill at 225F until it is done. Flipping your salmon filets could cause them to tear and come apart. You don’t need to <\/mark>flip<\/mark> your salmon filets.<\/p>\n\n<\/div><\/div>\n\n\n\nIs it possible to overcook salmon?<\/h3>\n\n
Yes! If you overcook your salmon filets, they may become and taste dry.<\/mark><\/p>\n\n<\/div><\/div>\n\n\n\n\n