Smoked Salmon on the grill

Dry salmon with paper towel. Sprinkle lemon juice on salmon and let set for 10-15 minutes. Melt butter in sauce pan and brush on salmon. Skrinkle McCormick Smokehouse Maple Seasoning on the salmon and grill until done. Quick, easy and sooooo good! For extra smoke grill it on a plank.

You can't set a dry cedar plank on a grill. As I stated, I use a Weber 18" Jumbo Joe Charcoal Grill which is a great size to bring camping.



Soak the plank for 30 minutes per instructions and set it over the hot coals. A propane grill may not give good results. Cover the grill usin ght lid with the top and bottom vents fully open. The plank will begin to smoke and the ends may char. Your fish will taste wonderful.

Using a grill with a cover has its advantages over cooking on an open fire when it comes to smoking. At home I use a grill, when camping an open fire. With the grill if you use wood planks get the planks hot first like a frying pan put olive oil on top then add fish. By then the wood has dried out some and the edges begin to burn and add smoke flavor to the fish when the wood gets hot the oils from the wood infuse into the fish also giving it flavor. I have tried wood chips in a can but as someone else posted the fish will be done before the wood chips smoke.

Cedar plank...If you haven't used one to cook your salmon, you are missing out.

Soak the plank in water for a couple hours. Lightly rub olive oil on the salmon and add fresh minced garlic and chopped fresh dill. Let sit refrigerated for a couple hours.

Cook the salmon skin side down on the cedar plank. The cedar chars on the bottom giving the salmon an incredible flavor.

just went with the gas grill. The foil worked well, and clean up was a breeze.

3 dog nights wrote:
OP here, took the first response and tried the recipe. Cooked the skin side to the foil and it stuck so I only removed the meat, just as suggested. The taste between the rub, honey and brown sugar was delicious! My wife even liked it and she's not fond of fish. Made me start thinking,next time maybe just use maple syrup....? Will let you know results.

So what did you use as a smoking agent or did you decide to ditch that aspect? I'm considering dropping the smoking aspect for my camping party since I'm running into logistic problems and don't like to get all tyro on that many guests.

OP here, took the first response and tried the recipe. Cooked the skin side to the foil and it stuck so I only removed the meat, just as suggested. The taste between the rub, honey and brown sugar was delicious! My wife even liked it and she's not fond of fish. Made me start thinking,next time maybe just use maple syrup....? Will let you know results.

We catch our own salmon off the San Fransisco coast here in Ca. I found a McCormick Gourmet Cedar Plank Salmon Seasoning a couple years ago at a Safeway store and it has been great.
I cook my salmon with the skin on. I lightly rub the fillet with olive oil and add a good amount of the seasoning to the meat side only. I like a hot grill for my salmon. I put the salmon on the hot grill meat side down to get a good sear on it, i like it crispy on the outside and moist on the inside. After I get good color on the meat side I flip it over to the skin side and finish it there. Some times the skin will come off on the grill, but who cares at this point as it will be done. Try this seasoning also on chicken, you won't be disappointed.

I'm partial to cedar planking my salmon, but I also have a contraption made of wire - shaped like a fish. You open it, put the fish inside, then put it on the grill. Looks like this:



I suppose you could use something like this on a charcoal grill and add smoke wood. You could also get a wood chip holder made out of metal to use on a propane grill, but this most likely would not get hot enough to smoke before the fish was done.

I have also smoked salmon on my Weber bullet smoker.

I use oak blocks to cook fish on an open fire. If I have the time I will use oak planks soaked in water to lay the fish on instead of the grate. Fish like salmon, blue fish, or trout are more oily that most fish and do well on an open flame. I have tried hickory, applewood, and oak and cedar and can't tell much difference in taste on an open fire but a slight difference in a smoker.