Savor the rich flavors of our Camp Chef smoked salmon recipe. From backyard cookouts to gourmet feasts, this dish is sure to be a crowd-pleaser.
Course
Main Course
Prep Time20minutes
Cook Time2hours
Servings6
Ingredients
2poundsof fresh ChinookKing or Sockeye (Red) salmon fillets
1gallonof water
1cupkosher salt
1cupbrown sugar
1tablespoonblack peppercorns
1tablespoongarlic powder
1tablespoononion powder
1tablespoonlemon zest
Applewood or cherry wood chips
Cooking oil or cooking spray
Instructions
Prepping the Salmon and Crafting the Brine
Inspect and Prep the Salmon: Lay out your salmon fillets and carefully check for any remaining pinbones. Use a pair of clean tweezers to remove any you find. Pat the fillets dry with paper towels and set them aside.
Mixing the Brine: In a mixing bowl, combine 1 gallon of water, 1 cup of kosher salt, 1 cup of brown sugar, black peppercorns, garlic powder, onion powder, and lemon zest. Whisk the ingredients together until the salt and sugar are completely dissolved.
Brine the Salmon: Place the salmon fillets in a large resealable plastic bag or container. Pour the prepared brine over the fillets, ensuring they are fully submerged. Seal the bag or cover the container and refrigerate for 2-4 hours. This brine time will infuse the salmon with flavor and moisture.
Smoking the Salmon to Perfection
Soak the Wood Chips: While the salmon is brining, soak the applewood or cherry wood chips in water for about 30 minutes. This will help them produce that irresistible smoky flavor.
Prepare the Smoker: Set up your Camp Chef smoker according to the manufacturer's instructions. Preheat it to a temperature of around 225°F (107°C).
Remove Salmon from Brine: After the brining time is up, remove the salmon fillets from the brine and gently rinse them under cold water. Pat them dry with paper towels and place them on a clean surface.
Let the Smoking Show Begin
Oil the Grates: Lightly oil the smoker grates with cooking oil or use cooking spray to prevent the salmon from sticking.
Add Wood Chips and Salmon: Sprinkle some soaked wood chips onto the smoker's wood chip tray or directly onto the smoker grates. Place a cooling rack on top of the grates and arrange the salmon fillets on the rack, leaving space between each fillet for the smoke to circulate.
Smoke 'Em Up: Close the smoker's lid and let the magic happen! Maintain a temperature of around 225°F (107°C). Add more wood chips as needed to keep the smoke flowing.
The Grand Finale
Check the Temperature: Smoke the salmon for approximately 1.5 to 2 hours, or until the internal temperature reaches 145°F (63°C). Use a meat thermometer to check the temperature at the thickest part of the fillet. Keep in mind that thicker fillets might need a bit more time.
Let It Rest: Once the salmon has reached the desired temperature, carefully remove it from the smoker using oven mitts. Place the fillets on a clean platter and allow them to rest for a few minutes.