How to Charcoal Smoke Salmon

Smoke salmon fillets on a charcoal grill to infuse the fish with flavor.

Instead of baking salmon fillets, you can smoke them on the grill. Salmon fillets will absorb the smoke flavor when you cook them on a charcoal grill with wood chips. Salmon fillets are low in fat and high in protein and omega-3 oil, which makes them a healthy alternative to most cuts of beef. Once you prepare the salmon and the grill for smoking, you can sit back and monitor the fish as it cooks slowly.

Things You'll Need

• Olive oil
• Dry seasonings
• Soaked wood chips
• Nonstick aluminum foil
• Meat thermometer

Instructions

1. Coat the salmon fillets with olive oil. Apply your desired dry seasonings to the salmon.

2. Leave the salmon out at room temperature while you prepare the grill. Don't let it sit out longer than two hours to avoid harmful bacteria.

3. Light the coals and allow them to burn down. Once a white or gray ash forms on the coals, move the coals to one side of the grill.

4. Place a handful of soaked wood chips over the charcoal. Allow the wood chips to smoke before you place the salmon the grill.

5. Cover the grate with a sheet of nonstick aluminum foil. Place the salmon fillet on the side of the grill without charcoal.

6. Keep the vents open on the grill and maintain a temperature around 220 degrees Fahrenheit. Add more charcoal to the grill if you need to increase the temperature.

7. Close the lid on the grill while the salmon smokes. Allow the salmon to smoke for ten minutes for each inch of thickness, and only turn it once, halfway through the cooking time.

8. Check the temperature of the salmon with a meat thermometer once it appears flaky and opaque. Once the salmon reaches an internal temperature of 140 degrees Fahrenheit, you can remove it from the grill safely.

Tips & Warnings

• Soak the salmon fillets in a marinade for 30 minutes if desired.

• Wash your hands and utensils after handling raw salmon to prevent spreading harmful bacteria.

References

• Great Salmon Recipes: Smoked Salmon
• O Chef: Smoking Salmon
• New York Times: Turn, Turn, Turn
• Char-Broil: Grilled Smoked Salmon With Chive Sour Cream Sauce