Authoradmin
DifficultyBeginner

This is a simple and quick way to grill smoked salmon that turns our perfect every time.

Yields1 Serving
Prep Time5 minsCook Time12 minsTotal Time17 mins

 Fresh SalmonSockeye, King or the best salmon from the market
 Cedar Plank
 1 Lemmon
 Tony Chachere's creole seasoning
 Alder Wood Chips
 Jane's Krazy Original Mixed-Up Salt

1

Soak your salmon plank in water for at least 30 minutes prior to putting it on the grill.

In addition, soak your alder wood chips in a cup of water.

2

Remove any bones from the salmon. Leave the skin on.

3

Cut a lemon in half and squeeze half a lemon on each piece of salmon (if they are smaller pieces of salmon do less). Baste the lemon evenly with a basting brush.

4

Apply Jane's Krazy Original Mixed-Up Salt and Tony Chachere's creole seasoning.

You don't want to overdue either of this and overpower the great flavor of the smoked salmon, so go light here.

5

Heat your grill to 375 degrees. Drain the water out of the cup holding the Alder Wood Chips.

Remove the grill grate and pour in the Alder Wood Chips - the smoke will start almost immediately.

6

Place the Salmon on the Cedar Plank.

7

You want to get the internal temperature of the salmon to 145 degrees (140 if you like it more rare).

This typically takes 10 - 15 minutes based on grill temperature and thickness of the salmon. Check after 10 minutes, you DON'T want to overcook the salmon and lose the flavor.

8

Remove the salon from the grill and serve!

CategoryCooking Method,

Ingredients

 Fresh SalmonSockeye, King or the best salmon from the market
 Cedar Plank
 1 Lemmon
 Tony Chachere's creole seasoning
 Alder Wood Chips
 Jane's Krazy Original Mixed-Up Salt

Directions

1

Soak your salmon plank in water for at least 30 minutes prior to putting it on the grill.

In addition, soak your alder wood chips in a cup of water.

2

Remove any bones from the salmon. Leave the skin on.

3

Cut a lemon in half and squeeze half a lemon on each piece of salmon (if they are smaller pieces of salmon do less). Baste the lemon evenly with a basting brush.

4

Apply Jane's Krazy Original Mixed-Up Salt and Tony Chachere's creole seasoning.

You don't want to overdue either of this and overpower the great flavor of the smoked salmon, so go light here.

5

Heat your grill to 375 degrees. Drain the water out of the cup holding the Alder Wood Chips.

Remove the grill grate and pour in the Alder Wood Chips - the smoke will start almost immediately.

6

Place the Salmon on the Cedar Plank.

7

You want to get the internal temperature of the salmon to 145 degrees (140 if you like it more rare).

This typically takes 10 - 15 minutes based on grill temperature and thickness of the salmon. Check after 10 minutes, you DON'T want to overcook the salmon and lose the flavor.

8

Remove the salon from the grill and serve!

Grilled Smoked Salmon Recipe
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