I joined the pellet grill ground and bought CampChef Woodwind Wifi over the summer. Set your smoker or pellet grill to 160 degrees F and high smoke. Pellicle is a sticky layer that the smoke adheres to when the fish is smoking. This allows pellicle to form on the surface of the fish. Let the salmon sit uncovered after briningĪfter brining the salmon for several hours, drain it and let it sit uncovered in the refrigerator for at least 4 hours, up to 24 hours. If you use Kosher salt, increase the salt amount by 25%. The amount of sugar that gets absorbed into the fish isn’t substantial, but if you’re avoiding white sugar alltogether, you can use coconut sugar or another granulated sugar in this recipe.įor the salt, I use sea salt, but you can use Kosher salt if you like. What’s in a brine? Just water, sugar, and salt. You know I’m partial to dry-brining things, so I attempted that with this recipe, but I liked the result of a wet brine more.
REC TEC SALMON FREE
Feel free to scale up or down depending on how much you need.
I wrote the recipe for roughly 8 ounces of salmon. The beauty of this recipe is that you can make as much or as little smoked salmon as you like. I love these ones from Catch Sitka - a sustainable fishery in Alaska that ships wild-caught salmon and fish all over the country!
REC TEC SALMON HOW TO
How to Make Smoked Salmon Start off with a high-quality salmon fillet If you’ve got a smoker or a pellet grill (like a CampChef or Traeger), smoked salmon (or hot smoked salmon) is really easy to make!Īnd much more economical than buying pre-made smoked salmon at the grocery store. We always buy some during the holidays, and I incorporate it into a big charcuterie board for Christmas Eve. Smoked salmon is one of my most favorite things. If the edges start to catch fire, mist with water, or move the plank to a cooler part of the grill.Smoked salmon is SUPER easy to make in your smoker! I love brushing mine with maple syrup during smoking to create that sweet-salty crust on top. Cover the grill and cook until the fish is cooked through, reaching an internal temperature of 135 degrees F. Turn the plank over and place the fish on top. When ready to cook, place the plank on the hot grate and leave it until there is a smell of smoke, about 3 to 4 minutes. Set up the grill for direct grilling on medium-high. Spread the mustard and brown sugar on the salmon, but do not place the fish on the plank. Transfer the salmon and plank to a platter and serve right off the plank.Ĭook's Note: A direct method to grill the salmon may be used.
The internal temperature should read 135 degrees F. Cover the grill and cook until cooked through, around 20 to 30 minutes. Place the cedar plank in the center of the hot grate, away from the heat. Set grill for indirect grilling and heat to medium-high. Place the brown sugar in a bowl and crumble between your fingers, then sprinkle over the mustard. Lay the salmon (on what was skin-side down) on the cedar plank and carefully spread the mustard over the top and sides. Generously season the salmon with salt and pepper on both sides. Rinse the salmon under cold running water and pat dry with paper towels. Soak cedar plank in salted water for 2 hours, then drain.
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