Best 2 Grill Smoked Salmon Recipes

Grill smoked salmon is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is made by smoking salmon fillets over a grill, which imparts a smoky flavor and a tender, flaky texture. Grill smoked salmon can be used in a variety of dishes, including salads, sandwiches, and pasta. It is also a great appetizer or snack. To create the perfect grill smoked salmon, it is important to use high-quality ingredients and to follow the correct cooking techniques. Choosing the right type of salmon and preparing the fillets properly is essential. Additionally, using a flavorful marinade or rub will help to enhance the taste of the salmon.

Here are our top 2 tried and tested recipes!

GRILLED SALMON RECIPE BY TASTY

Grilled Salmon Recipe by Tasty image

Here's what you need: skin-on salmon, fine sea salt, freshly ground black pepper, lemons

Provided by Alix Traeger

Categories Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 4

Ingredients

8 oz skin-on salmon, 4 fillets
fine sea salt
freshly ground black pepper
2 lemons, halved crosswise

Steps:

Heat a grill to medium-high heat.
Season the salmon with salt and pepper.
Brush the grill grates with oil and place the salmon, skin side down on the oiled grates.
Grill until lightly browned, 3-5 minutes, then gently flip and continue to cook until just opaque in center.
Add the lemon halves to the grill, cut side down and grill until lightly charred, about 2 minutes.
Enjoy!

Nutrition Facts : Calories 134 calories, Carbohydrate 5 grams, Fat 7 grams, Fiber 1 gram, Protein 11 grams, Sugar 1 gram

GRILL-SMOKED SALMON

Grill-Smoked Salmon image

_Editor's note: The recipe and introductory text below are from_ [Extreme Barbecue: Smokin' Rigs and Real Good Recipes](http://www.ecookbooks.com/products.html?affiliateID=16283&item=09807)_, by Dan Huntley and Lisa Grace Lednicer. To read Epicurious's review of the cookbook, go to [Summer Cooking Guides](/features/cookbooks/collections/grilling_2007)._ Smoking whole fish on the grill is deliciously rewarding, and if you haven't tried it before, you'll be surprised at how easy it is - and quick, compared to pork or chicken. There's no brining or curing here - essentially, the fish is "baked" in a tantalizing chamber of wood smoke. Hickory will flavor the fish strongly; you may prefer a milder wood such as oak. Feel free to substitute bass, flounder, catfish, bream, crappie, or whatever good-tasting fish you have available.

Provided by Dan Huntley

Yield Makes 12-15 servings

Number Of Ingredients 1

Ingredients

3 whole gutted salmon, each about 2 1/2 pounds and 4 inches thick, head on or off

Steps:

Build a fire in a smoker/grill for indirect heat. Maintain a temperature of about 300°F.
Put each fish in an aluminum foil roasting pan, bending the short ends if necessary to lay the fish flat. Place the fish "boats" in the cooker on the side opposite the coals.
Smoke the fish for about 35 minutes. (Smaller fish will take 8 to 10 minutes per inch of thickness.) The salmon is done when it is almost opaque throughout but still pink in the center. (If substituting white fish, cook until opaque throughout.)
Remove the salmon from the smoker. Transfer to a cutting board and fillet or cut into steaks, or place on a large platter and carve at the table.

Tips:

Choose the right salmon. Look for a fresh, firm fillet with no signs of bruising or discoloration.
Use a good quality smoker. A good smoker will evenly distribute smoke and heat, resulting in a perfectly smoked salmon.
Prepare the salmon. Rinse the salmon fillet and pat it dry. Season the salmon with your favorite spices and herbs.
Set up the smoker. Preheat the smoker to the desired temperature, usually between 180°F and 225°F.
Smoke the salmon. Place the salmon fillet on the smoker rack and smoke it for the desired amount of time, usually between 1 and 2 hours.
Check the salmon. Use a meat thermometer to check the internal temperature of the salmon. The salmon is done when it reaches an internal temperature of 145°F.
Let the salmon cool. Remove the salmon from the smoker and let it cool for a few minutes before serving.

Conclusion:

Smoking salmon is a great way to add flavor and complexity to this delicious fish. By following these tips, you can create a perfectly smoked salmon that will impress your friends and family. Smoked salmon can be enjoyed on its own, or it can be used in a variety of dishes, such as salads, sandwiches, and pasta dishes. So get creative and experiment with different recipes to find your favorite way to enjoy smoked salmon.