A brown sugar rub adds a beautiful glaze to this moist, lightly Smoked Salmon. Fruit wood chips provide a smokiness that is perfect for the delicate flavor of salmon.
Serves: 6Prep: 2 hoursCook: 8 hoursTotal: 10 hoursDifficulty: Hard
- 1⁄2 cup packed brown sugar
- 2 tablespoons coarse salt
- 2 teaspoons OLD BAY® Seasoning
- 2 tablespoons water
- 1 1⁄2 pounds salmon filet
- 150 1” apple or cherry wood chips
- In small bowl, mix brown sugar, salt, seasoning and water. Place salmon skin side down in glass baking dish or in large resealable plastic food storage bag. Spread brown sugar mixture over flesh.
- Cover dish or seal bag and refrigerate 8 hours or overnight. When ready to grill, remove salmon to work surface and wipe with paper towels; do not rinse. Let stand while preparing grill.
- When ready to smoke, prepare wood chips. Seal 3 handfuls in flat heavy duty foil packet for gas or charcoal grill, or soak in water for charcoal grill.
- For charcoal grill, light about 30 charcoal briquettes and arrange on each side of grill or follow manufacturer’s directions for indirect heat. Add a packet of wood chips or handful of soaked chips to coals. Cover grill and heat to low heat, 225-250°F, adjusting vents to maintain temperature.
- When temperature is reached and smoke occurs, place salmon on unheated area of grill. Watch temperature and smoke carefully, and add charcoal and wood chips as necessary to maintain temperature and smoke. Cook 1-1½ hours or until temperature reaches 140°F. (Grills and cooking conditions vary considerably, so times are approximate.)
- Remove from grill, cover with foil and let rest for 10 minutes. Serve warm or refrigerate and serve cold.
- Refrigerate leftovers.
- For a gas grill, heat according to manufacturer's directions for indirect heat. Place packet of wood chips on cooking grid over heated burner. Heat to low heat, 225-250°F until chips start smoking.
- When temperature is reached and smoke occurs, place salmon on unheated area of grill. Watch temperature carefully, adjusting burners as necessary to maintain temperature and adding packets of wood chips as necessary to maintain smoke. Cook 1-1½ hours or until thermometer inserted in thickest part of chop registers 140°F. (Grills and cooking conditions vary considerably, so times are approximate.) Follow step 5.