SMOKED SALMON CHARCOAL GRILL RECIPES
SMOKED SALMON | SEAFOOD RECIPES | WEBER GRILLS
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
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
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From instructables.com
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From thespruceeats.com
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From weber.com
From weber.com
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From chargriller.com
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From justsmokedsalmon.com
From justsmokedsalmon.com
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From howtobbqright.com
From howtobbqright.com
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From charbroil.com
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Lightly coat the flesh side of salmon with mustard, then season with salt, pepper and Old Bay seasoning. Place in smoker and lay slices of lemon on top of salmon until internal temperature of salmon reaches 140 degrees (should take about 1 hour depending on type and size of fillet) Remove from smoker and let rest for at least 10 minutes before ...
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From chargriller.com
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From kcet.org
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From epicurious.com
From epicurious.com
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From charbroil.com
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From billsbestgasgrills.com
From billsbestgasgrills.com
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From windingcreekranch.org
From windingcreekranch.org
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From kingsford.com
From kingsford.com
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From bbqguys.com
From bbqguys.com
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From tomcatbbq.com
From tomcatbbq.com
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Place the salmon filets onto the barbecue over the unlit burners. Smoke the salmon for 1 to 4 hours or until an internal temperature of between 140°F and 150°F is reached. Using the Gnarly Head Chardonnay to flavor the wood chips in this Smoked Salmon Recipe adds a vibrant freshness that is ideal for summer dining.
From napoleon.com
From napoleon.com
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From share-recipes.net
From share-recipes.net
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From pnwgrillandsip.com
From pnwgrillandsip.com
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