Smoked Salmon on the Grill
A delicious smoked salmon can be prepared using just a grill and wood chips, eliminating the need for a dedicated smoker.
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Instructions
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Prepare your grill for indirect heat, aiming for a hot side temperature of 300 F.
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Soak wood chips for at least 30 minutes, drain them, then place them in a smoker box or foil pan.
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Fill an aluminum pan with 1 inch of water and position it on the grill's cold side, placing the wood chip container over the hot part under the grate.
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Rinse and pat the salmon dry, removing any pin bones.
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Combine brown sugar, salt, and pepper in a small bowl.
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Spread one-third of the sugar mixture in a rimmed baking pan, place the salmon skin-side down, and cover it with the remaining mixture.
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Cover the pan and refrigerate the salmon for 4 hours to overnight.
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Remove the salmon, rinse off the sugar mixture, and pat it dry.
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Place the salmon, skin-side down, on the cool side of the grill over the water pan.
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Cover the grill and cook until the salmon is fully smoked and flaky, about 20 to 30 minutes.
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Serve the salmon warm, at room temperature, or chilled.