The ONLY Way I Smoke Salmon on a Pellet Grill!!
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- čas přidán 15. 07. 2021
- Smoked Salmon on a pellet grill couldn't get any easier than this! This recipe is only a few steps and the results will blow your mind... As a matter of fact it might just be the best dang grilled salmon that you've ever had! But you won't know until you try it, and you can't try it until you watch this video... so let's get started.
Today I will be making smoked salmon on my Camp Chef SmokePro SG30.
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I start my salmon off by brining for 16hrs with a very simple brine recipe:
4 cups water
1 cup brown sugar
1/3 cup sea salt
When its time to get to grilling I remove the salmon from the brine and dry thoroughly with paper towel.
I used an olive oil binder on this salmon ( bit.ly/394H3Xw ), seasoned with a lemon pepper seasoning ( amzn.to/3elhofI ), and the Sucklebusters Sugar Daddy ( amzn.to/3i9GNdf )
One of the keys to smoking salmon is temperature! Temperature needs to be kept low. If you start to see white secretion from the salmon, your temperatures are too high ! Ideally we want the smoker temp to be 150-180F.
Interested in some of the best BBQ Rubs out there? I'm absolutely loving the Bearded Butchers rubs! Check them out here: bit.ly/4160vfi
I start my smoker out at 160F for an hour. After the first hour at 160F, I increase the temperature to 175F and glaze the salmon every 30 minutes with (typically 3-4x). I smoked the salmon until the internal temperature of the salmon is 145F in its thickest part. It typically takes about 3 total hours to smoke the pellet grill salmon.
Honey Bourbon Glaze:
- 4:1 Honey to Bourbon ratio ( in this video it was 6 TBSP Honey : 1.5 TBSP Bourbon)
- Cajun Seasoning
- Garlic Powder
This best smoked salmon recipe is to die for and I think it's time that you try it.
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#SmokedSalmon #CampChef #PelletGrill - Jak na to + styl
If you enjoyed this video, I put this list of videos that I think you'd also like!
Beer Can Chicken: czcams.com/video/uzae-GRyCw0/video.html
BEST Pellet Grill Brisket: czcams.com/video/DqKYKSGUjHo/video.html
BEST Smoked Burger: czcams.com/video/tL-hmlWFCZ0/video.html
Buddy you never mentioned what type of pellets you smoke with
I was just searching for a salmon smoker receipe and came across your video. My wife said that looks just like your parents house. Sure enough, I grew up in the house beside you. I lived there from 1961 till I joined the navy but my parents kept the house till 2013 when my dad passed. It still looks the same outside.
Are you serious?!? What a crazy coincidence! Email me at smokehousefixins@gmail.com
such a small world!
He knows where you live! Run!!!!!
🤣🤣
@@AndersonsSmokeShow did he ever email you lol?
My grandpa used to have an old school smoker and would make smoked salmon all the time. He’s getting pretty old now so i have been doing it and giving him salmon with this recipe. He loves it because it brings back memories from when he used to fish
I watch this video every time I cook salmon. Never fails
Just made this today. Absolutely delicious. One thing I did that is different is I used a smoking tube and placed fruitwood pellets unit. Allowed for a cold smoke.
Cooked this 3 weeks ago with my brother. First time I smoked salmon. Turned out AMAZING!!! So I'm doing it again today. Might add a touch more bourbon to the glaze, but other than that I'm doing it the same way I did last time. Thanks for the recipe. It's a home run!
Great video, just received my Campchef & love it.
I can't wait to make this, will update once I do! I have been searching to SMOKE salmon so you can eat it as a meal instead of making a smoked salmon appetizer. Thank you for your clear descriptions and easy to follow instructions. Subscribed!!!
Update?
Just the video I was looking for! No nonsense, only flavor and fun
I'm doing this with a steelhead trout from Costco on my new Camp Chef Woodwind 24 right now. I followed the brine but did not use the sugar rub. Just lemon pepper, salt, pepper and garlic. I'm using honey from my Uncle's Ranch that was taken direct from the bees and Texas Ranger for the bourbon glaze. Can't wait to see how it turns out.
Made salmon using your technique yesterday, and it was scrumptious! Thanks.
Excellent video! I really appreciate the step-by-step instructions.
Thanks for watching!
I just made this exact recipe with salmon straight from Alaska, you made my 4th of July! Good stuff.
New food smoker here but I'm a seasoned smoker. Subscribed and bell on. Easy to watch
As always the instructions are excellent, trying the salmon today.
How’d it turn out?
@@AndersonsSmokeShow excellent, exactly as you said not fishy and juicy
That looks amazing. Great job.
Thanks!
Anderson, I'm new to the whole smoking art, and honestly, I kinda followed your information. The difference, I accidentally brimmed for 20 hrs, I didn't towel but laid up good extra virgin olive oil, and I placed the salmon on top of 3 lemons sliced after rub. Smoke setting for an hour and then glazed with Maker's Marks bourbon red label. 6 tbsp honey and 2 tbsp of the bourbon with spices. I glazed until nothing was left. 4 hours on smoke setting total and 1 hour on 200-225.
There is no white on top of the salmon. It was the best birthday dinner I ever made. 6/23 turned 38.
It looks beautiful, I have a huge piece in my smoker now, it`s at 170 deg, I let mine cool, then I put it in the fridge over night, to set and firm up. I can eat a whole pound, with some crackers, it`s adicting.
Great Video. Can't wait to try it. What flavor pellets do you use?
Great video.
One question. What type of pellets did you use. I’ve searched your receipt and I don’t see that tid bit.
Can’t wait to try it.
Looks good, as far as the temps, I have the DLX24 with either lo 160 or high 220 smoke, I guess the 175 would work with normal smoke, correct.
thanks for this
I agree man. I actually go 225 on my Z.
Ok. This is the Copperhead 5. I was interested in the Sportsman 5 vertical. I think basically they are both the same smoker. The one thing I wanted to see but did not get a clear shot of so I'm going to make an assumption. From what little I saw of it the temp probe in the cabinet is fully exposed with no cover, correct? therefore much easier to keep clean. Correct? I do have to say thanks for the help in making the decision to get my Camp Chef PG24 Deluxe. My original order was the grill, cover front and bottom shelves. I added the PGSear attachment. I'm a little upset that Camp Chef is discontinuing it. They are pushing the Sidekick feature. To me the griddle is too small, the pizza oven is too small and the sear box is smaller than the PG Sear and a poorer grease management on the box. Now if they'd only get the caster legs for it that would complete my grill. Thanks again. Oh, I forgot. I found a guy on my local Facebook market place that had a brand new set of jerky for it he bought several years ago when he got his 24" grill. Needless to say I made him an offer he couldn't refuse.
i know what i'm doing tomorrow... Looks amazing!!
We love this recipe. I probably make it a little more than once a month.
I’m going to give this recipe a try but I’ll be glazing with raspberry chipotle. That’s the sauce I’m currently using on just about everything. I’m curious as to why you decided to not let a pellicle form first.
I have never eaten salmon because it just smelled to me. My wife, however, loves it so we tried this recipe. I ate almost an entire filet on my own. This recipe was excellent.
WOW! I'm so glad to hear that!!
Great video, earned a sub!
Thanks!
What kind of salmon was that? I have smoked salmon on my list, I’ve done bacon wrapped salmon on my MB on a hot and fast but have not smoked any yet. Good video buddy…. Keep up the good video 🔥👍
This is exactly the salmon recipe I've been looking for! Subscribed for sure. How does it do after cooling? Can i vacuum seal and freeze?
I made it today. I ate one small serving and I froze the rest individually.
@@jackwebb437I’m very proud of ya
Great video!
Another way to avoid the albumin leakage, and imo a better final product, is to air dry the salmon for several hours under a fan in a cool location to develop a pellicle. In fact, I brine for a far shorter amount of time and put several hours into the air-dry stage. Brine overnight, air-dry for 4-6 hours (you’ll know when it’s done as it develops a “skin” on the top), and smoke.
We’ve tried it with and ai out the air-dry/pellicle and prefer it with by far.
great idea! will try this as well
I too, pat mine dry, and let it dry in my cool garage for 4 or 5 hrs, I smoke it at 180, then I let it cool, and put it in the fridge overnight to firm and set, I can eat a pound by myself, CHEERS.
Do you still put a glaze over it as you smoke it?
@@kenttompkins9453 I don't generally glaze mine, no.
Man that looks spectacular! I'm smoking salmon tonight, but dry brined it overnight instead of wet brining. I will season it with Honey Chipotle rub from R Butts R Smokin and then will glaze with a bourbon honey glaze similar to yours. Mine will be made with Mike's Hot Honey and bourbon.
Killer video man!!!!
Thanks man!
Was that wild or farmed salmon that you used? Also what flavor pellets did you use for the smoke. Great video
smoking fish it's a challenge for me.. .. following your videos!... thank you
Sure looks like salmon perfection to me👍😊
Oh this is my go to salmon recipe! That glaze is 👌🏻👌🏻👌🏻
A money shot of inside the salmon would have been nice
I have a recteq pellet smoker. The lowest it goes down to is 180 degrees. Can I still do this or am I out of luck?
looked good man
Thanks man!
Just curious no dry time for pemmican to form? Well done video.
Looks great. You should include how long your total time was . It looks like 11/2 hrs ?
How much Cajun seasoning and how much garlic powder in your sauce?
For the life of me i cant control the temp for salmon on the apex. To even have a shot at keeping temps below 200 i have to use low smoke setting. If i use 5 or above with the lowest temp selected the grill goes above 200. I dont k ow what to do.
I use Tony’s Cajun in Yoshida sauce. Incredible
I find the issue is not how low you cook the salmon, but what temp degree you pull the salmon. I cook mine at 250 to around 135-140 internal temp and I almost never have the white material. If you let it cook longer, you will have much more of it.
I cook mine to about the same temp
It’s protein
Awesome recipe and great tips from commenters to prevent albumin leakage. I can’t wait to put mileage on my new pellet grill!
Really nice! Same principle on the Masterbuilt?
Yup!
Did he use Alder or Pecan pellets? Missed that in the video….
I just made this literally right now it is damn amazing
Heck yeah! Glad you liked it!
You’re really kissing his ass
Will try. What brand and flavor pellets? Thanks
My go to is Lumberjack pellets. I like fruit woods or hickory
GOOD VIDEO ,TY.
Thanks
Had to do honey/whiskey.... It's not a problem 😊
Hey friend, in the honey bourbon glaze you say Cajun seasoning and garlic powder… how much?
Also I assume the Cajun is to make it a little spicy, what do you think about substituting with cayenne?
Gonna give your recipe a go tomorrow
I use the Cajun to add a little kick but I don’t go crazy with it. No matter what it is I’d add in moderation
I looked for the maple bourbon recipe but couldn’t find it.
Excellent video...Kudos on the albumin comment!
I’ve seen too many people on CZcams smoker their salmon too hot… I had to explain it lol
The thermapin is nice. But why not use the temp probes that came with the camp chef? Less running in and out.
Well the thermapen is more for final temp readings. The probes are better for monitoring temp throughout the cook.
If we only wanted to cook half could we freeze the other half to cook at a later date
Given the time invested in smoking salmon, you’d be better off just cooking the whole piece and freezing the part you’re not going to eat. Let it defrost when you’re ready to eat and it’s great with charcuterie when cold.
How long did that take
I’m not sure if my pellet grill will go down to 165°
The lowest I’ve ever run it is 195 but I know it goes down that low but I think I’ll have a flame out.
Think I’ll have to do a little test run to see if my smoker will even run that low.
I haven’t had an issue doing this on my pellet grills
@@AndersonsSmokeShow Yeah what I found out is anything under 180° considered Cold smoking.
For some reason the pellet smokers I have only go down to 180°
I ended up going with 225° this time again and for some reason the fat didn’t render out like it did on me before. It turned out so good I ended up making a tequila honey glaze that was phenomenal!!! Best salmon I’ve ever made!!! Everyone went nuts over it!!!! Thanks for the video
take care
Ahhh yeah! I'm first to this party. 🎉
In your glaze (6 TBSP Honey : 1.5 TBSP Bourbon) how much cajun and garlic powder did you add?
That really depends on your taste. I like to add just a little heat with the Cajun but can’t go too much because my wife doesn’t do hot.
@@AndersonsSmokeShow Final result was awesome, family devoured it! Even the non-fish lovers
I need the recipe for your salmon glaze
I have the basics in the description
Hey my man is it good to cook in foil opened with some italian dressing and butter.
Respectfully Sir
ENC USN
Salmon? Never tried it that way
Since the smoke doesn’t permeate the skin much can you just place it on foil?
You could, but I try to avoid things that will disrupt air flow as much as I can. A small sheet of foil is probably ok, but my fear is if it’s too large the smoke with go around the salmon
What if your smoker doesn't go to 160? My lowest temp set is 180 or the smoke setting
180 should be fine
@@AndersonsSmokeShow awesome thanks
Asmoke?
Interesting stuff...wouldn't make any friends in Canada with the extra fluff though :)
I've never thought of probing smoked fish...smoking is based on time not temp, but for a softly smoked salmon that would work.
I like my snappers pretty dry🤓
What flavor of pellets did you use, if it's not a secret?
It’s a secret
Would you do this with fillets too?
I would do it the same. The cook times would
Probably be shorter though
Great video, thank you!
Thanks!
I’m an engineer. Here we go 🙄. Aka a maintenance techs worst enemy. I’ll make it efficient till it breaks. You want me to make the key break points easily accessible? Nahh fuck that hold my beer.
With the internal temp not hitting 160F for at least 30 minutes, is there a botulism concern?
FDA says 145F internal in the thickest part is safe
Salmon is eating all across America and every great sushi store every day raw
Hey great video where is the honey bourbon recipe?
It’s in the description
What kind of pellets? Not finding that.
I don’t remember, but I run mostly hickory
What wood do you use?
I believe it was a hickory blend
Wow
Yup!
What if I don't have time to brine? Can you brine for a couple hours?
I would at least shoot for 3-4 hours if you can
Update: I cooked it without the brine. It came out delicious and moist. I didn't have that sweet rub so I used kinders brown sugar and it came out great
@@AndersonsSmokeShow it there a minimum brine time to where if you fall short it messes it up?
In terms of the brine?
As a health nut, how well will the brine work without the brown sugar?
It will work fine, we like a hint of sweetness to
our salmon… but the most important ingredient in the brine is the salt
I've never brine mine and it comes out great. With or without the glaze.
Just be careful to not over cook it
Wheres the recipe for the glaze
It’s on the description below the video
Thanks man
You’re welcome
I am an engineer and will give you all of the details.
Skips over the brine completely
Not true, it’s in the description.
👍👍✌️
scales on or off?
Skin...no scales.
I make salmon jerkey and smoke salmon filets, and you really don’t need all those additive/preservative and sugar laden trash rubs you use. Salt and pepper and smoke.
And maybe finish with butter and garlic.
I tried smoking a salmon but it was way too wet it would not stay lit and the draw was fishy tasting 🤪🤪🤪
🤣
If he says smoke pro sg30 one more time….
4 pound that looks like a pound at most
Uuug, so I can't go buy a salmon and just smoke it? I need to brine 8hrs before
You can, but this is my favorite way to make it
Why does your neighbor drive my mail truck home?
It beats walking home 🤣
Way to much seasoning. Salt, pepper lemon slices or lemon juice grilled. Smoked just a light coating of brown sugar at a low temp. Use wild salmon only, the farmed salmon aka Atlantic salmon is nasty.
Sugar? Naaaa.... not for me
Hey can’t please everybody 🤷🏼♂️
Lost me as soon as you used lemon pepper on salmon
🤷🏼♂️
Lemon Pepper on salmon? 🤢🤮
Is it possible to shoot the video without the sunglasses? It's like they're a barrier between you and audience - you're not letting your audience see you.
No
His video, and that’s creepy asf!
I see you just fine! If you like your sunglasses...keep 'em on! You do you boo!
Way to much seasoning. The engineer missed a step. After removing fish from the refrigerator it's important to leave the fish sit at room temp for a 1 or 2. This will create a harder outer layer to retain moisture during cooking. Pretty important step in the process.
Overcooked and a lot of sugar. Enjoy, but not for me. I prefer my salmon not cooked all the way through and savory, not sweet
Over cooked??
@@AndersonsSmokeShow you said you smoked for an hour at 250 then turned up the grill. One hour at 250 is sufficient.
@@AndersonsSmokeShow hey its my opinion, if you want well done salmon, brined in sugar overnight then more sugar added on top, then you do you
That’s not the temp I said lol. I don’t set the smoker over 180F at all during the cook.
@@AndersonsSmokeShow well that makes more sense
Looks too dry, cooked it way too long.You don't cook salmon for 3 hours! Lol
Wasn’t dry
@@AndersonsSmokeShow The brine and the glaze was spot on, too much spices and cooked too long, was dry, you can tell by looking at it. You do wanna keep it on a low smoke of 160 ish though
200 degrees always works for me ,also no need to put olive oil on the meat .
Plenty of ways to accomplish the same thing