Pellet Stove Smoked Salmon

The beauty of smoked salmon is it is so versatile and you can use it in a ton of ways from slicing and eating it plain to a handful of ways and more.

Pellet stove smoked salmon.

Ice can be added to the water if the temperature is climbing too high. I used my green mountain grills pellet smoker to kee. Smoked salmon fillet if you love grilled salmon or smoked fish you ll enjoy making and eating this recipe on your covered charcoal grill. Flake it and make a salmon salad top some salmon on a cream cheese bagel eat it plain create a smoked salmon platter and more.

Smoke at 150 180 f 66 82 c for 5 8 hours to a minimum internal temperature of 150. Held for 30 minutes. And since i often use smoked salmon as a base for another dish i want mine to remain simple and clean tasting. Temperature control of the smoker is crucial don t trust your smoker s built in thermometer.

Traeger grills pel307 alder 100 all natural hardwood pellets grill smoke bake roast braise and bbq 20 lb. Hot smoked salmon on an electric pellet grill smoker making smoked salmon on my green mountain grill was super easy effortless and fun. You can see all of our smoked salmon recipes here. If you like smoked fish you have to try this.

Yields 1 serving quarter 0 25 servings half 0 5 servings default 1 serving double 2 servings triple 3 servings prep time 15 mins cook time 4 hrs total time 4 hrs 15 mins. After making this wood pellet grilled salmon recipe for the first time try it again with a different pellet. Refrigerate for 12 36 hours flipping every six hours. After brining frying and rubbing the salmon i just placed it on the grill put the thermometer in and smoked it for 4 5 hours until it reached 180 f internal temperature.

Use a drip pan with warm water in it which to help regulate the heat. Simple three ingredient recipe for making smoked salmon. At grilla grills we offer a variety of pellet types including apple pecan and hickory. Place the salmon skin side down directly on the grill grate and smoke for 3 to 4 hours or until the internal temperature of the fish registers 140.

Dry on a wire rack at room temperature for about two hours or until a slight yellowish film appears on the salmon. Enjoy warm or chilled. Remove form the refrigerator and wash the salmon. You cook this salmon fillet by using a cloud of steady smoke made by throwing handfuls of pre soaked wood chips over the coals to permeate the dry cured salmon s delicate flesh infusing it with.

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