Smoked Salmon on the grill

2012Coleman wrote:

NYCgrrl wrote:
Another easy smoked flav salmon technique: cook it on a soaked wood plank. For a bit more smoked flavour add soaked wood chips ( apple; hickory or maybe cherry wood) to the fire.

X2 - but I usually do mine on my Weber Jumbo Joe charcoal grill and use the cover. I don't think cooking it on an open grill - campfire ring, will produce the same results.

Good source for planks is Walmart in the grill section.

Here is what I do for a 1lb salmon filet - skin left on:

If you want 2 lbs, get 2 fillets.

Soak plank for 30 minutes. After the first 15, start a chimney full of Kingsford briquettes. If the plank wont fit in your TT sink, soak it in your cooler water. Make sure it stays completely submerged.

After 30 minutes, place the salmon on the plank, drizzle with olive oil, salt and pepper - lightly, then liberally sprinkle dill weed on it.

Be sure that the bottom vent is fully open. Place the coals in the grill, set the top grate on it, then set the plank on the top grate. Set the lid on the grill, top vent fully open.

After a few minutes, it will start to smoke. Check periodically to ensure that the plank is not on fire - it should not ever catch fire.

After 20 minutes - 15 for a thinner filet, cut the fish in half while still on the plank and separate the halves. I use a steel spatula. If a little pink, leave for 2 - 4 minutes and check again. When opaque, it's done.

Remove from plank, take plank off grill to a safe place to cool. Serve with your favorite vegetable and white wine.

Thanks for fleshing out the how to and total agreement that a covered grill or foil tent on an open fire makes for more smoked flavour:C.

Been gifted with 3 line caught NW salmons to cook at a gathering of music aficionados in August. Plan to play with a technique made famous by the late, great, Patrick Clark. Still trying to figure out how how to add smoke flavour to the technique yet think it's doable. Here's a vid of how he originally cooked the salmon:


P. Clark's Salmon with Gazpacho Sauce Pt 1

P. Clark's Salmon w/ Gazpacho Sauce Pt. 2

My current thinking is using buttered parchment paper seasoned w/ smoked paprika instead of foil, over a low fire on the grill, will allow smoke to permeate the meat and enhance the smoking with some sort of fruitwood. Also thinking a whole un-boned fish will be easier to serve on the campground. Grating unpeeled cukes using a micro grater can take the place of a food processor with ease. Since it's prime tomato season should be able to hand squeeze the tomatoes and strain if the mood hits since I like seeds and skin even though many peeps don't.

Made this version of the original recipe and cooked more than my personal norm since one of my BILs only eats fish and prefers it's cooked till flaky: