An easy recipe that has become quite popular around our house is smoked fresh salmon that is smoked for 25 to 25 minutes on a closed Weber grill. This is a simple and almost foolproof recipe for making delicious smoked fresh salmon with an Asian twist. If you are as tired of eating grilled salmon as I am, the hickory smoke adds a new taste profile that makes you want to come back for seconds. Left-over salmon works great with scrambled eggs the next morning. Our daughter, who is a vegetarian can chow down on leftovers for a week.
Smoked Fresh Salmon with an Asian Twist
- A side of salmon (thicker is better) with the skin left on. (Note: Farmed salmon is fine!)
- 2/3 of a cup of soy sauce
- 1/2 cup of water
- 2 heaping Tbsp of freshly grated ginger (or 1 Tbsp of ginger powder and 1 Tbsp fresh ginger)
- 1 teaspoon (tsp) of garlic powder
- 1/4 cup of sugar (or the equivalent of a sugar substitute like Truvia)
- Hickory or Apple chips (for smoking). Immerse in water at least one hour before initiating the smoking process.
- About six to eight hours before cooking: combine the soy sauce, water, ginger, garlic powder and sugar (or sugar substitute) and pour over the salmon. Cover and refrigerate. Turn once.
- Fire up the Weber with very hot coals placed in the middle of the grill.
- Place the wood chips directly on the hot coals. Replace the grill rack and on top place the improvised aluminum foil in the shape of an edged pan. Add the salmon skin down and pour half of the marinade sauce over the top.
- Very Important: Close the air vents on the top of the grill (leave the bottom open) and cook for 20 to 25 minutes (Editor’s note: We prefer 20 minutes to have a little pink inside). The internal temperature should settle around 300° F. (Note: Do not open the grill to peek because you will lose the smoke).
- Remove the smoked salmon from the improvised aluminum pan and allow to settle for about 5 to 10 minutes and serve. You may want to add a spoonful or so of the warmed marinade, but we didn’t.
Salmon served with quinoa or wild rice is great. With respect to the cooking time, we recommend somewhere in between 20 and 25 minutes. It depends on the thickness of the salmon, the heat of the fire and the desired moistness. Personally, I thought the hickory chips would be a bit heavy-handed and was inclined to apple wood chips, but I prefer hickory.
Note: Cooking times vary depending on the thickness of the salmon and the internal temperature. This is not suschi, so if you want a bit of “pinkness” reduce the cooking time a bit, but you probably need close to 20 minutes to capture the hint of smoke.
This is a great recipe and a welcome change to the traditional grilled fresh salmon.