Cold Smoked on a Gas Grill
by Andrea Alden
Low-indirect heat is key
- 1 whole side of salmon, preferably skin on
- 4 cups of cold water
- 1/3 cup of kosher salt
- 1/3 cup of lightly packed brown sugar
- 1 tbsp. lemon pepper
- 3 cloves of garlic, crushed
- 1 container large enough to hold salmon and brine
- 1 piece of parchment paper just bigger than the salmon
- maple or apple wood chips
In a large bowl or container that is big enough for the salmon, combine the water and salt, mixing until dissolved. Add the brown sugar and stir until dissolved as well. Add the lemon pepper and garlic.
Dry the salmon and check for bones. Remove any bones with pliers or tweezers. Lay the salmon flat in the brine mixture. Chill in the fridge for 2 to 3 hours.
Once brined, remove the salmon from the mixture, rinse and pat dry. Place the salmon, uncovered, on a plate in the fridge for an additional 2 to 8 hours. This allows the salmon to become tacky and makes it easier for smoke to stick to the surface. Check out my article on the science of smoking
if you would like to know more.
Rest the salmon on the counter while you set up your grill. If you are confident with your smoker and can keep the temperature low, use that. If not, turn on one burner of your gas grill as low as it will go. Fill your PRO Stainless Steel Smoker Tube
with un-soaked wood chips and place it on the sear plate closest to the lit burner.
Once the chips begin to smoke, place the salmon onto a piece of parchment just bigger than the fish itself. Smoke the salmon as far from the heat source as possible, to an internal temperature of 140°F, for about 2 to 4 hours.
Slice and serve in your favorite dishes.
Imagine the joy on my grandmother’s face when I shared this freshly Smoked Salmon with her. It was surprisingly easy once I got the smoke going on the grill. You will want to use a larger grill for this - so the temperature stays low. You can also use just enough charcoal to cause the wood chips to smoke – about 6 chunks that you can sit the Smoker Tube on. Who would get the most joy if you shared your Smoked Salmon? Happy Grilling!