How to Make Smoked Salmon on the Weber Kettle

salmon fillet

🥗Healthier: trout

💰Cheaper: mackerel

Mackerel is often less expensive and still offers a rich flavor.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta

Greek yogurt provides a healthier option with similar creaminess.

Rinse the frozen salmon fillets and cut two of them in half to fit in the container.

Mix together 1 cup of brown sugar and 1/4 cup of kosher salt to create a brine.

Cover the salmon fillets with the sugar and salt mixture.

Let the salmon brine in the refrigerator for about 4 to 8 hours.

After brining, rinse off the excess brine in cold water.

Pat the salmon dry with a paper towel.

Prepare the grill by lighting 12 briquettes and adding one piece of apple wood.

Aim for a grill temperature of about 150°F, adjusting vents as necessary.

Once the grill is at the desired temperature, place the salmon on a rack above the grill.

Let the salmon smoke for about 15 minutes, checking the internal temperature periodically.

After about an hour and 20 minutes, check the salmon and rotate the rack for even cooking.

Brush some maple syrup on the salmon for added flavor.

Continue smoking for a total of about 1 hour and 50 minutes, checking the temperature regularly.

Remove the salmon from the grill once it reaches an internal temperature of 145°F.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens