How to Smoke Salmon Without a Smoker

Smoked salmon is often served thinly sliced and served on bagels with cream cheese. Smoked salmon can also be found in pates, quiches and pasta sauces. Smoked salmon is considered a delicacy by many and you can make it at home. The advantage to smoking your own salmon is the ability to try different woods to find the right flavor for you. Apple and maple woods are very common in the smoking of salmon.

Difficulty: Easy

Instructions

Things You'll Need:

• Grill
• Meat Thermometer
• Briquettes
• Fillets of salmon (skin on, preferably)

1. Drop 12 briquettes on one side of the grill. Light the briquettes as specified on the instructions on the bag. Wait for the briquettes to get hot.

2. Drop a handful of wet apple wood chips onto the briquettes. The wood chips can be whatever flavor you want but they must be wet. The wet wood produces the smoke that is desired in the smoking process. If the chips are dry, then soak them for a couple of hours first.

3. Place fish on the grill as far away from the charcoal as possible. You don't want them to cook too fast. Give the flavor of the smoke time to permeate into the fish.

4. Cover the grill. This is important to trap the smoke in the grill.

5. Smoke the salmon for 20 minutes and use a meat thermometer to check the temperature. Check the temperature as quickly as possible because the smoke will escape. If it is not all the way cooked to temperature, then check it again every 5 to 10 minutes. Remove the fish when they reach 180 degrees. There will be some skin left on the grill when you pull up the fish fillets.

Tips & Warnings

• Chips do not have to be used. Regular wood can be used instead. It just depends on the size of your grill. If you have skinless fillets, spray some non-stick cooking spray on the grill prior to lighting the briquettes, so the fish does not stick to the grill.

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