Short Smoke a Salmon
Short-smoking fish on an outdoor grill is by far the most flavorful way to cook. This method works well with other fish but salmon is best. The fish is laid out on a sheet of foil rolled slightly to collect cooking juices and cooked indirectly on a charcoal grill at low temperature with lots of smoke chips. The fish essentially bakes in a smoky oven. The result is a moist, smoky dish.
Ingredients
- Salmon fillet
- Cooking spray or light oil
- Onion salt
- Garlic powder
- Lemon pepper
- Dill
- Brown sugar
- Lemon juice
Steps
- Use a salmon fillet (skinned or not) do not recommend salmon steaks.
- Place a layer of heavy-duty aluminum foil on your work space and apply a thin layer of oil or cooking spray. Add a drizzle of lemon juice.
- Season to taste after placing fillet on the foil - skin side down (suggest garlic powder, onion salt, a light sprinkle of dill and lemon pepper).
- Roll the foil to form a lip that will prevent the cooking juices from messing up the grill (and will keep the salmon moist). Do not cover the fish.
- Sprinkle about {{safesubst:#invoke:convert|convert}} brown sugar over the fillet after seasoning (this will bring out the 'sweetness' of the fish) for an average salmon fillet.
- Prepare your charcoal grill (gas is not recommended here) - use significantly fewer coals that you would for direct grilling
- Pile the coals to one side once they're ready (not to either side as recommended by Webber) - the fish is to be cooked indirectly, with the coals on one side fish on the other.
- Place smoke chips on the piled coals and close the lid. Add more smoke chips as needed.
- Wait until it's done. The fish is done when it flakes easily and the fat has risen to the surface.
Tips
- The lower the heat the better, you will get more smoke and the fish will remain moist.
- Transport the fillet to and from the grill by sliding the foil cooking platter onto an old cookie sheet.
- Simply slide the fish/foil 'platter' on-to and off-of the grill.
- Serve simply. Suggest rice pilaf or garlic bread, crisp green salad.
- Shoot for a cooking time of 20 - 30 min.
- Northern White Cedar chips adds a very bright and delicate smoke flavor.
Warnings
- Avoid mesquite, which will give the fish a bitter flavor.
Things You'll Need
- Smoke chips - big chips work best
- Heavy duty aluminum foil
- Old cookie sheet
- Charcoal grill (kettle grill preferred)
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