A simple yet elegant way to "smoke" salmon on a Weber grill with a great Asian touch. Serve hot or as an appetizer or mix with scrambled eggs.
Author: Richard May
1Side of salmonthicker is better with the skin left on. (Note: Farmed salmon is fine!)
2tablespoonsfreshly grated gingeror 1 tablespoon of ginger powder and 1 Tbsp fresh ginger
1 teaspoongarlic powder
1/4cupsugaror the equivalent of a sugar substitute like Truvia
Hickory or Apple chips for smokingWe do not 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 in the middle of 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.
Cooking times vary depending on the thickness of the salmon and the internal temperature. This is not sushi, 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.
Smoked Fresh Salmon with an Asian Twist https://gourmetliving.org/simple-recipe-smoked-fresh-salmon-asian-twist/