How to Smoke Salmon Steaks
Salmon is a versatile fish that can be served in a variety of ways, both hot and cold. With a minimal amount of preparation, you can make deliciously seasoned smoked salmon steaks. Your recipe can be tailored to suit your individual tastes, highlighting herbs and spices that you especially enjoy, or seasoning the steaks to complement other items on the menu. After smoking, you can enjoy your salmon steaks hot off the grill or chilled the next day. Does this Spark an idea?
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Things You'll Need
- Saltwater brine
- Foil
- Charcoal grill
- Charcoal briquettes
- Soaked wood chips
- Meat thermometer
Instructions
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1
Soak the salmon steaks in a saltwater brine for about 20 minutes. You can make your own brine by mixing 3/8 of a cup each of salt and brown sugar in a quart of water.
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2
Remove the salmon from the brine, rinse in clean cold water, and leave to air dry for about two hours.
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3
Prepare a piece of foil for each salmon steak. The foil should be about half an inch larger than the salmon steak on all sides. Poke holes in the bottom of the foil with a fork, and coat each piece with cooking oil.
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4
Heat several briquettes in a charcoal grill. When the coal are hot, rake them over to one side of the grill.
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5
Place the salmon steaks on the foil and lay these on the opposite side of the grill from the charcoal.
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6
Toss a handful of soaked wood chips onto the charcoal to get them to begin smoking. Place a lid over the grill with the vents on top of the lid at least halfway closed.
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Let the steaks smoke for approximately 10 minutes per inch of steak thickness, or until the internal temperature reads 140 degrees F. Add additional soaked wood chips as needed to keep the smoke continuous.
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Tips & Warnings
The smoked steaks can be seasoned with lemon juice, salt, pepper, herbs and spices, according to taste. You may add these seasonings before or after smoking.
References
- Photo Credit Salmon with lemon image by Lev Aleshin from Fotolia.com
