How to Smoke Salmon on a Gas Grill: A Step-by-Step Guide

Smoked salmon is a delicious and impressive dish that is often associated with complex, large smokers. However, with some simple tips and tricks, you can easily learn how to smoke salmon right on your own gas grill at home. This will allow you to enjoy silky, smoky salmon without a major investment in equipment.

Benefits of Smoking Salmon on a Gas Grill

There are several advantages to using your gas grill to smoke salmon fillets including

• Convenience No need to buy a separate smoker if you already have a gas grill

• Easy temperature control: Gas grills allow you to precisely set and maintain lower smoking temperatures.

• Uses little fuel: Smoking salmon requires less gas than the high heat of grilling.

• Infuses flavor: Smoking imparts a wonderful smoky flavor into the salmon.

• Preserves fish: The smoke helps preserve the salmon, extending its shelf life.

Step 1: Choose Your Salmon

Wild-caught salmon varieties like sockeye and coho are preferable, but high-quality farmed salmon also works well. Get skin-on center-cut fillets about 1-inch thick and 6 to 8 inches long. Pin bones can be removed before or after smoking. Opt for fillets with deep orange-red flesh and generous fat marbling for the best results.

Step 2: Brine the Salmon (Optional)

A simple brine of salt, sugar, and water can be used to season the salmon and help it stay moist while it’s being smoked. Here is an easy brine formula:

• 1 quart water
• 1/4 cup kosher salt
• 2 tablespoons brown sugar
• Optional spices: peppercorns, garlic, bay leaf

Submerge the fillets for 30 minutes to 1 hour, then pat dry. The brine can be omitted, but the salmon may end up slightly drier.

Step 3: Prepare the Wood Chips

Good wood choices for smoking salmon are alder, apple, cherry, or other mellow fruit and nut woods. Avoid stronger mesquite smoke. Soak 1-2 cups of chips in water for 30 minutes, then drain well and wrap in foil with holes poked on top.

Step 4: Set Up the Grill for Smoking

On low heat, only heat one side of your gas grill to about 175 to 225°F. Place a foil packet of soaked wood chips directly on the hot burner. Under where you’ll put the salmon, put a disposable aluminum drip pan full of water on the side that isn’t hot.

Step 5: Smoke the Salmon

Rinse the salmon, pat it dry and brush lightly with oil. Season simply with just a pinch of salt and sugar. Place the fillets skin-side down directly on the grill grates over the drip pan away from the heat.

With the grill lid closed, the salmon will take approximately 2-4 hours to smoke to an internal temperature of 145°F. Maintain the temperature inside the grill at around 200°F and add more wood chips if smoke stops.

Step 6: Finish and Serve

When the salmon reaches the target temp, it’s ready. You’ll know it’s done when the thickest part of the fillet begins flaking apart. Remove from the grill and let rest for 5-10 minutes before serving.

Smoked salmon can be enjoyed warm, at room temperature, or chilled. Pair it with potatoes, salads, scrambled eggs, bagels with cream cheese, rice bowls, or pasta. Store leftovers in the refrigerator for 5-7 days.

Tips for Successful Smoked Salmon

Follow these handy tips for perfect smoked salmon every time using your gas grill:

• Place salmon fillets close together so they slowly baste in each other’s oils and juices for added moisture.

• Keep the grill temp steady between 175-225°F to avoid overcooking the fish.

• Use a digital thermometer with a probe in the thickest part of the fillet to monitor the internal temp.

• Add soaked wood chips every 45-60 minutes to maintain constant smoke.

• Brush salmon with maple syrup or brown sugar once or twice during smoking for sweetness and color.

• If salmon skin sticks, don’t flip it. Gently loosen with a spatula after smoking when the skin will release easier.

Common Problems and Solutions

Here are some potential trouble spots and how to avoid them:

Problem: Salmon dries out and becomes tough.

Solution: Brine the salmon first and keep temps low and consistent during smoking process. Don’t let the grill exceed 225°F.

Problem: Salmon has bitter, acrid smoke flavor.

Solution: Use only mild wood chips and avoid oversmoking. Chip choice and quantity impacts flavor intensity.

Problem: Salmon just won’t smoke and cook evenly.

Solution: Fillet size and grill setup are likely culprits. Get fillets of similar thickness and create dual zones properly so salmon isn’t directly over hot burner.

Problem: Smoke flavor is just too subtle.

Solution: Make sure chips are producing steady smoke. Move salmon closer to the heat source halfway through smoking if stronger flavor is desired.

Smoked Salmon Recipes to Try

Once you’ve mastered the basics of smoking salmon fillets on your gas grill, here are some delicious recipe ideas to try:

Maple Glazed Smoked Salmon

Brush fillets with pure maple syrup several times when smoking. The sweet glaze gives a lovely lacquered finish.

Cedar Plank Smoked Salmon

Place fillets on soaked untreated cedar planks instead of directly on grill grates for a more intense wood-smoke taste.

Smoked Salmon Bagels

Top sliced grilled bagels with creamy whipped cream cheese, sliced red onion, capers, and thin slices of smoked salmon for an easy appetizer.

Smoked Salmon Scrambled Eggs

Add flaked smoked salmon to scrambled eggs. Garnish with fresh dill and chives for a hearty and elegant brunch dish.

Smoked Salmon Caesar Salad

Toss tender lettuces with sliced smoked salmon, parmesan cheese, croutons, and creamy Caesar dressing for a filling main meal salad.

Smoked Salmon Dip

Blend together smoked salmon, cream cheese, lemon juice, herbs, and capers. Serve with crackers or raw veggies for dipping.

So fire up your gas grill, grab some fresh salmon fillets, and enjoy making your own gourmet smoked salmon at home. It may become your new go-to method for preparing this tasty and healthy fish!