SALMON GRILL TIME RECIPES

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SMOKED SALMON | SEAFOOD RECIPES | WEBER GRILLS



Smoked Salmon | Seafood Recipes | Weber Grills image

Smoked Salmon on the Weber SmokeFire Wood Pellet Grill

Provided by Dustin Green

Categories     Seafood

Total Time 3 hours 10 minutes

Prep Time 10 minutes

Cook Time 3 hours

Yield 4 servings

Number Of Ingredients 3

1 Salmon, skin on, 3-4lb.
Kosher Salt, as needed
Black Pepper, fine grind, as needed

Steps:

  • Fill hopper with desired SmokeFire pellet flavor. For this recipe, cherry, apple, hickory or grillmaster blend are recommended options.
  • Prepare the SmokeFire for smoking over low heat (225ºF).
  • Engage the Weber Connect app to receive notifications when SmokeFire has reached temperature and to engage SmokeBoost.
  • Once SmokeFire reaches 225ºF, activate SmokeBoost – this will cool the ambient temperature to between 165-200 degrees to achieve optimal smoke flavor infusion.
  • Season the side of salmon with salt and pepper.
  • Place the salmon, skin side down in the SmokeFire and close the lid
  • Cook salmon on the SmokeBoost setting for 1 hour.
  • Deactivate the SmokeBoost setting. The SmokeFire will return to 225ºF automatically.
  • Continue to smoke the side of salmon to an internal temperature of 135°F. Roughly 1-2 hours more.
  • Carefully remove the side of salmon from the SmokeFire and place on a baking sheet.
  • Cool salmon to room temperature and use immediately or place in the refrigerator and cool down.
  • For use, remove the salmon from the refrigerator 30 minutes prior to consumption.

Nutrition Facts : Calories calories

CEDAR-PLANKED SALMON | SEAFOOD RECIPES | WEBER GRILLS



Cedar-Planked Salmon | Seafood Recipes | Weber Grills image

It’s so cool that you can serve the salmon fillet on the same plank on which it was grilled!

Provided by Jamie Purviance

Categories     Seafood

Total Time 1 hours 15 minutes

Prep Time 10 minutes

Cook Time 1 hours 5 minutes

Yield 8 to 10 servings

Number Of Ingredients 6

1 salmon fillet (with skin), 2½ to 3 pounds and about ¾ inch thick, pin bones removed
¼ cup white wine
Finely grated zest and juice of 1 lemon
⅓ cup finely chopped fresh dill
1 tablespoon kosher salt
1½ teaspoon freshly ground black pepper

Steps:

  • Soak the cedar plank in water for at least 1 hour.
  • Place the salmon fillet, skin side down, on a sheet pan. In a small bowl mix the marinade ingredients. Pour the marinade over the salmon, cover with plastic wrap, and refrigerate for 30 minutes.
  • Prepare the grill for indirect cooking over high heat (450° to 550°F).
  • Brush the cooking grates clean. Remove the soaked plank from the water and place it on the cooking grate over direct heat. Close the lid. After 5 to 10 minutes, when the plank begins to smoke and char, turn the plank over and place it over indirect high heat. Put the salmon on the plank, skin side down, and cook, with the lid closed, until the salmon is just opaque in the center and begins to brown slightly around the edges, 25 to 35 minutes. Cooking time will vary according to the thickness of the fillet. Transfer the plank with the salmon to a heatproof surface. Serve warm or at room temperature.

Nutrition Facts : Calories calories

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CEDAR-PLANKED SALMON | SEAFOOD RECIPES | WEBER GRILLS
It’s so cool that you can serve the salmon fillet on the same plank on which it was grilled!
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  • Brush the cooking grates clean. Remove the soaked plank from the water and place it on the cooking grate over direct heat. Close the lid. After 5 to 10 minutes, when the plank begins to smoke and char, turn the plank over and place it over indirect high heat. Put the salmon on the plank, skin side down, and cook, with the lid closed, until the salmon is just opaque in the center and begins to brown slightly around the edges, 25 to 35 minutes. Cooking time will vary according to the thickness of the fillet. Transfer the plank with the salmon to a heatproof surface. Serve warm or at room temperature.
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