SMOKED GRILLED SALMON 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

SMOKED PEPPER SALMON | SEAFOOD RECIPES | WEBER GRILLS



Smoked Pepper Salmon | Seafood Recipes | Weber Grills image

Smoked Pepper Salmon

Categories     Seafood

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield 4 servings

Number Of Ingredients 21

½ bunch fresh dill, finely chopped
3 tablespoons packed light brown sugar
1 tablespoon mixed peppercorns (black, white, pink, green), crushed
1 tablespoon salt
1 skin-on salmon side, about 2¼ pounds
3 medium tomatoes, finely diced
1 avocado, halved, pitted, peeled, and finely diced
½ cucumber, diced
2 scallions, white and light green parts only, chopped
1 fresh red chile, seeded and finely chopped
1 small handful fresh dill, finely chopped
1 tablespoon extra-virgin olive oil
2 teaspoons red wine vinegar
salt
Ground black pepper
Granulated sugar (optional)
8 ounces/225 grams small new potatoes
2 tablespoons extra-virgin olive oil
salt
Ground black pepper
Lemon wedges for serving

Steps:

  • In a small bowl combine the marinade ingredients and mix well. Spread the marinade evenly over the flesh side of the salmon, then wrap the salmon in plastic wrap and refrigerate for at least 1 to 2 hours or preferably overnight.
  • Soak the cedar plank in water for at least 1 hour.
  • Prepare the grill for indirect cooking over low heat (250° to 300°F).
  • Drain the cedar plank and place it on the grill over indirect heat. Unwrap the salmon and place it, skin side down, on the plank. Grill the salmon over indirect low heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the salmon registers 135°F, about 1 hour.
  • Meanwhile, make the salsa. In a medium bowl combine the tomatoes, avocado, cucumber, scallions, chile, dill, oil, and vinegar and stir gently to mix well. Season to taste with salt and pepper and with a little sugar if needed.
  • Bring a medium saucepan of salted water to a boil on the stove and add the potatoes. Cook until tender, about 15 minutes. The timing will depend on the size of the potatoes; pierce with a fork to test for doneness. Drain and transfer to a bowl. Add the oil, season with salt and pepper, and toss to coat. Keep warm until serving.
  • Transfer the salmon to a serving platter and accompany with the salsa and potatoes. Serve with lemon wedges for squeezing over the fish.

Nutrition Facts : Calories calories

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