Hey there, my fellow food enthusiasts! Ready to dive into the smokin’ hot world of Kamado Joe smoked salmon? Buckle up because we’re about to embark on a flavor-packed journey that’ll leave your taste buds begging for more!
How To Make Smoked Salmon On Kamado Joe
- Get Your Gear On: First things first, make sure you’ve got your Kamado Joe grill all fired up and ready to rock. Oh, and don’t forget that salmon, of course! We’re talkin’ fresh fillets, folks.
- Brine Time, Baby!: Whip up a brine that’ll give your salmon some serious flavor lovin’. Water, salt, sugar, and some zesty spices should do the trick. Let your fillets soak in this goodness for a few hours – trust me, it’s worth the wait.
- The Rub-a-Dub: Time to spice things up! Pick a rub that tickles your taste buds – I’m talkin’ brown sugar, garlic, a dash of paprika – and generously coat those brined beauties.
- Set the Stage: Prepare your Kamado Joe for some smokin’ action. Toss in some wood chips – I’m vibin’ with hickory and maple – and get that temperature sizzling at around 225°F (that’s about 107°C for my international pals).
- Smokin’ Sensation: Place your rubbed salmon onto the grill grates and let the magic happen. Close the lid and let that wood-infused goodness work its spell. It’s like a flavor symphony in there!
- The Waiting Game: Now here comes the part where patience becomes your best friend. Let your salmon dance in the smoky haze for a couple of hours. Time to kick back and soak in those tantalizing aromas!
- Checkin’ In: Keep an eye on your salmon – we’re lookin’ for that perfect flakiness. You’ll know it’s done when the internal temperature hits around 145°F (63°C). A fork should easily slide through the fillet. That’s your ticket to Smoked Salmonville!
- Finishing Touches: Once your salmon hits the sweet spot, take it off the grill and let it rest for a bit. This is where the flavors cozy up and become best buddies. Then, with a flourish, serve it up to your eagerly awaiting audience – aka, your friends and family!
Choosing The Type Of Salmon
Now, let’s get real about salmon selection, shall we? When it comes to smoking, go for those fatty fish – like king or sockeye salmon. Their high fat content plays perfectly with the smoky infusion, creating a mouthwatering masterpiece you won’t soon forget.
Best wood to use
Wood, my friends, is the unsung hero of smoked salmon. I’m talkin’ apple, alder, cherry, and even mesquite wood chips. Each imparts its own unique flavor personality to the mix, making your salmon a true one-of-a-kind treat.
Which Type Of Rub To Use
Listen up, flavor fanatics! Your rub is where the magic begins. A mix of brown sugar, salt, pepper, garlic powder, and a sprinkle of cayenne for some sassy heat – that’s the golden ticket to salmon nirvana. Rub it on, and let the good times roll.
How To Know When It’s Done?
Ah, the age-old question. But fear not! Grab that trusty meat thermometer and gently insert it into the thickest part of your salmon. When it hits that 145°F (63°C) mark, you’re ready to rock and roll, my friends!
What Side Dish To Serve
Okay, let’s talk about sidekicks for our star dish. Cream cheese, fresh dill, capers, red onion – these are the players that’ll make your smoked salmon sing. How about a toasted bagel for the ultimate flavor jam session?
In closing, folks, diving into the world of Kamado Joe smoked salmon is like embarking on a culinary adventure that tickles your taste buds and leaves you craving more. From selecting the right wood to nailing that perfect rub, this is an experience that connects you with the primal art of smoking food. So fire up that grill, let the wood work its magic, and savor every flavorful bite. Thanks for joining me on this salmon sensation – until next time, stay smokin’!
Kamado Joe Smoked Salmon Recipe
Step up your culinary game with our delicious Kamado Joe smoked salmon recipe. Delight in the perfect blend of smoky goodness and tender fish.
- 4 salmon fillets
- 4 cups water
- 1/4 cup salt
- 1/4 cup sugar
- 1 teaspoon black peppercorns
- 1 teaspoon coriander seeds
- 2 bay leaves
- 1/4 cup brown sugar
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 2 cups wood chips apple, alder, cherry, or mesquite
- In a medium saucepan, bring 2 cups of water to a boil. Add salt, sugar, black peppercorns, coriander seeds, and bay leaves. Stir until the salt and sugar dissolve.
- Remove the brine mixture from heat and add 2 cups of cold water. Let the brine cool to room temperature.
- Place the salmon fillets in a large resealable plastic bag or a shallow container. Pour the cooled brine over the fillets, ensuring they are fully submerged. Seal the bag or cover the container with plastic wrap and refrigerate for 2-4 hours.
- In a small bowl, mix together brown sugar, garlic powder, paprika, black pepper, and cayenne pepper to create the rub.
- Remove the salmon fillets from the brine and pat them dry with paper towels.
- Generously coat both sides of the fillets with the prepared rub mixture. Place the fillets on a clean plate and let them rest while you prepare the Kamado Joe grill.
- Prepare your Kamado Joe grill for indirect cooking. Fill the firebox with charcoal and light it. Set up for smoking by placing a drip pan filled with water on the heat deflectors and preheat the grill to around 225°F (107°C).
- While the grill is preheating, soak the wood chips in water for about 30 minutes. Drain the chips before using.
- Sprinkle the soaked wood chips over the hot charcoal. Place the grill grates in position and close the lid. Let the grill come back to the desired smoking temperature.
- Once the grill is ready, place the salmon fillets on the grill grates, skin-side down. Close the lid and let the salmon smoke for 2-3 hours, or until the internal temperature reaches 145°F (63°C).
- Periodically check the temperature of the salmon using a meat thermometer. You're aiming for that flaky and moist goodness, so make sure not to overcook it.
- Once the salmon is done, carefully remove it from the grill using tongs. Let it rest for a few minutes before serving to let the flavors settle.