How to smoke salmon on a propane grill

Smoking salmon on a propane grill can be a delicious way to prepare this fish with a smoky flavor. Here's a step-by-step guide on how to do it by Papa Ken at Maine Grilling Products.

Ingredients:

• Salmon fillets or whole salmon
• Brine (optional)
• Wood chips for smoking (e.g., cedar, alder, maple, cherry)
• Aluminum foil
• Olive oil
• Seasonings (e.g., salt, pepper, herbs, lemon)

Equipment:

• Propane grill with a lid
• Smoker box or aluminum foil pouch

Instructions:

1. Prep the Salmon:

   • If you want to brine the salmon, submerge it in a brine solution (water, salt, and sugar) for 30 minutes to 1 hour, then rinse and pat dry. This step is optional but can add flavor and moisture to the fish.

2. Soak the Wood Chips:

   • While the salmon is brining (if you choose to brine), soak the wood chips in water for at least 30 minutes or you can purchase flavored wood chips for extra burst of flavor. This will help them smolder and create smoke.

3. Prepare the Grill:

   • Preheat your propane grill to a low to medium-low temperature, typically around 225-250°F (107-121°C). It's crucial to maintain a consistent low temperature for smoking.

4. Create a Smoke Packet:

   • If you don't have a smoker box, you can make a smoke packet with aluminum foil. Place the soaked wood chips on a sheet of foil, fold it in half, and then fold the edges to seal it, creating a packet with a few holes poked in the top. Place this packet directly on the grill's heat source, such as over one of the burners.

5. Oil the Grill Grates:

   • Use a paper towel dipped in vegetable oil or use a non-stick cooking spray to oil the grill grates to prevent the salmon from sticking.

6. Place the Salmon on the Grill:

   • Place the salmon fillets skin-side down on the oiled grill grates. If using a whole salmon, make sure it fits comfortably on the grill, and you can use a fish basket or aluminum foil to help keep it together.

7. Add Smoke:

   • Close the grill lid and allow the wood chips to start smoking. You may need to adjust the heat to maintain a consistent temperature and smoke level. You want a steady stream of light smoke.

8. Monitor and Flip:

   • Keep an eye on the temperature and smoke levels, adjusting the grill's heat as necessary. Smoke the salmon for about 30 minutes to 1 hour, depending on the thickness of the fillets. You can flip the fillets halfway through if you'd like to add more smoke flavor to both sides.

9. Check Doneness:

   • Salmon is done when it flakes easily with a fork and has an internal temperature of 145°F (63°C). Be careful not to overcook it, as it can become dry.

10. Serve:

    • Carefully remove the smoked salmon from the grill and let it rest for a few minutes before serving. You can drizzle it with olive oil, sprinkle with your favorite seasonings, and garnish with lemon wedges.

Smoking salmon on a propane grill may take a bit of practice to get the temperature and smoke just right, but the result is well worth it with its smoky, flavorful profile. Enjoy!  Papa Ken