Smoked Salmon on the Weber Smokey Mountain

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.

Brine salmon in a mixture of brown sugar, kosher salt, black pepper, celery salt, garlic salt, and onion powder for up to 24 hours.

Rinse the brined salmon under cold water to remove excess salt and sugar.

Let the salmon sit at room temperature for about 45 minutes.

Set up the smoker to maintain a temperature between 150 and 200 degrees using cherry wood for smoke flavor.

Place the salmon on the smoker and smoke for about two hours.

After an hour and a half, glaze one piece of salmon with honey and another with softened guava jelly, leaving one plain for a dip.

After two hours, remove the salmon from the smoker and taste.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens