Cold Smoked Salmon On Pellet Grill

Extending the time will result in drier salmon if that s your preference.

Cold smoked salmon on pellet grill. When cooking salmon in a cold smoker it should never reach a temperature above eighty degrees fahrenheit. Drying allows a film called a pellicle to form on your fish which helps the smoke from your wood pellet grill adhere to the fillet more efficiently. Insert meat probe and smoke until internal temperature reaches 150 to 155 f. When your smoker is at our target temperature of 80 f 27 f open up the door and place your salmon on the cooking racks or wire rack.

Overlap the two pieces of plastic wrap 2 inches and. And in a sense that s cooking it by way of a chemical process. Place the salmon skin side down on top of. Once salmon reaches temp remove from smoker let cool plate and enjoy.

I can control my heat with my smoker so i start the process between 120 f and 150 f for up to an hour then finish at 175 f for a final hour or two. It is not the same as lox or gravlax which is salt cured but not smoked we like it served the traditional way with grilled toast points hard cooked eggs brined capers diced onion and fresh dill. Sprinkle 1 cup of the salt and sugar mixture on the. How to smoke salmon pre heat your smoker and remove your salmon from the dish and rinse off any excess brine under a cold tap.

All you ve got to do is completely rinse the dry cure mixture off your salmon and pat dry this ensures your fish doesn t end up tasting too salty. In a large bowl combine the salt brown sugar coriander and dill. Salmon cured in salt and brown sugar and cold smoked at temperatures below 100 degrees is a staple in the raichlen household. Lay a large piece of plastic wrap on a flat surface that is at.

Held for 30 minutes. 2 in a small bowl combine salt sugar and black pepper. Start with a small fire and work your way up as you go. It is important to bring the temperature up gradually or you will get that white albumin bleed on the meat.

3 place the wrapped salmon fillet in the bottom of a flat rectangle baking dish or hotel pan. Instructions lay out two long pieces of plastic wrap on a rimmed baking sheet. Steps 1 remove all pin bones from salmon. A long bath in a highly saturated brine causes the proteins to denature it modifies the structure of the salmon flesh.

Once the smoker is to temp lay salmon on grate skin side down. Smoke at 150 180 f 66 82 c for 5 8 hours to a minimum internal temperature of 150. Ingredients 1 cup kosher salt 1 cup sugar 1 tablespoon freshly ground black pepper 2 pound sushi grad salmon fillet skin on pin bones removed 2 bunch dill weed fresh as needed capers drained as needed red onion sliced as needed cream cheese as needed lemons. It will be safe but juicy at this point.