The Ultimate Guide to Smoking Salmon on the Grill

Smoked salmon is a delicious and impressive dish that is easier to make at home than you might think. Hot smoking salmon infuses it with a wonderful smoky flavor while keeping the fish moist and tender. Although smoked salmon often conjures up images of large commercial smokehouses you can easily achieve amazing results right on your backyard grill.

With minimal equipment and a little time, smoking salmon on your grill results in beautiful, flavorful fish you’ll be proud to serve. Follow this guide to master the art of smoking salmon at home.

Why Smoke Salmon on the Grill?

There are several benefits to smoking salmon on your grill rather than purchasing pre-smoked fish from the store

• Change the taste: Pick your favorite type of wood, such as alder, apple, cherry, or mesquite, to add mild smoky notes to the salmon.

• You can choose what goes into the salmon by brining it yourself. This way, you can control how much salt is in it and add flavors that go well with it, like citrus, herbs, and brown sugar.

• Perfectly cook it—hot smoking lets you cook the fish all the way through while keeping it moist. Cold smoked salmon needs to be cooked before eating.

• Impress your guests – Smoked salmon makes a memorable appetizer or entree at your next cookout or dinner party.

• Save money – DIY smoked salmon costs a fraction of gourmet smoked salmon from the store.

With a little practice, you can master smoking salmon and enjoy this treat anytime without the price tag.

Step 1 – Choose Salmon and Prepare the Grill

Pick Your Salmon

The best cuts of salmon for smoking are fillets or steak slices with the skin left on. Choose fillets about 1 1/2 to 2 inches thick. The skin helps the fish hold together on the grill, protects the tender flesh and crisps up nicely when smoked.

Good salmon options include:

• Wild-caught pacific salmon like coho or sockeye
• Sustainably farmed Atlantic salmon
• Salmon tail sections or collars

Prep the Grill

You’ll be using indirect heat to gently smoke the salmon without overcooking it. This involves banking lit coals to one side of a charcoal grill or only turning on one burner for a gas grill.

For a charcoal grill:

• Bank hot coals to one side.

• Place a foil pan of water on the empty side to regulate temperature.

• Set the grill grate over the coals and pan.

For a gas grill:

• Turn one burner to medium-high heat.

• Place foil pan of water on other burners.

• Set the grate over the pan and lit burner.

Aim for 225-250°F ambient temperature. Have a spray bottle of water to control flares.

Step 2 – Brine the Salmon

Before smoking, salmon is brined or cured. This firms up the flesh, boosts moisture retention and infuses loads of flavor. A basic brine contains salt, sugar and aromatics.

Make a Wet Brine

Combine in a pot:

• 1 cup salt
• 1 cup brown sugar
• 1 gallon water

Stir until salt and sugar dissolve. Add desired aromatics like lemon, garlic, peppercorns, herbs, etc. Refrigerate brine until cold before adding salmon.

Make a Dry Brine

Combine in a bowl:

• 1/2 cup salt
• 1/2 cup brown sugar
• 1 Tbsp crushed peppercorns or black pepper

Stir to combine then coat salmon fillets thoroughly on all sides. Place in a baking dish, cover and refrigerate.

For both methods, brine salmon for 6-12 hours. Rinse and pat dry before smoking.

Step 3 – Prepare the Wood Chips

The type of wood you use impacts the salmon’s flavor. Fruit woods like apple and cherry provide milder smoke while hickory and mesquite have a stronger, richer taste. Soak 1-2 cups of chips in water for 30 minutes then drain.

Transfer soaked chips to a smoker box, foil pouch with holes or spread directly on coals during smoking. Replenish chips every 45-60 minutes.

Step 4 – Smoke the Salmon

Place salmon skin-side down on the cool side of the grill away from direct heat. Position fillets diagonally if needed to fit.

Cover and vent the grill, maintaining 225-250°F temperature. Insert a probe thermometer into the thickest part of a fillet, keeping the gauge outside the grill.

Smoke salmon for 2-3 hours until it reaches an internal temperature of 145°F. Baste salmon with glaze or oil every 30-60 minutes if desired.

Step 5 – Finish and Serve

When salmon reaches 145°F, remove it from the grill and let rest for 5 minutes. Serve salmon warm, at room temperature or chilled.

Flake salmon gently with a fork and enjoy it on crackers, in salads, on bagels or however you love smoked salmon!

Smoked Salmon Perfection Tips

Follow these tips for the very best results when smoking salmon on your grill:

• Pat salmon very dry before smoking so the pellicle develops properly for smoke absorption.

• Keep grill temperature steady between 225-250°F to gently cook salmon without drying it out.

• Use an instant read thermometer to monitor the internal temperature precisely. Don’t rely on time alone.

• Add smoker box chips directly on lit coals to create more smoke quickly if needed.

• Glaze salmon during smoking for extra flavor and moisture. Brush with oil, maple syrup, honey, bourbon or a teriyaki marinade.

• Let smoked salmon rest 5 minutes before serving for the juices to relax back into the flesh.

Troubleshooting Smoked Salmon

If you run into any issues when smoking salmon, here are some quick troubleshooting tips:

Problem: Salmon skin won’t get crispy

Solution: Ensure skin is very dry before smoking. Raise temperature slightly if needed.

Problem: Salmon is too dry after smoking

Solution: Don’t overcook and monitor temperature closely. Brine first and baste while smoking.

Problem: Salmon has a bitter, sooty taste

Solution: Smoke at a lower temperature and vent grill to prevent creosote buildup.

Problem: Salmon is undercooked in the middle

Solution: Smoke fillets for longer at the correct temperature until 145°F internal temp.

Smoked Salmon Recipe Inspiration

Once you’ve mastered the basics, try mixing up your smoked salmon by:

• Adding citrus, garlic, herbs and spices to the brine

• Brushing salmon with glazes like bourbon, maple, honey mustard or brown sugar

• Smoking additional items like shrimp, scallops, pork or cheese

• Serving smoked salmon on bagels, in omelets, over salad or blended into dips

• Pairing smoked salmon with creamy sauces like dill aioli, wasabi yogurt or lemon creme fraiche

The possibilities are endless once you learn how to easily smoke incredible salmon fillets right from your grill. Impress guests at your next gathering with your own hot smoked salmon.