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.
Ingredients
- 4 salmon fillets
For Brine:
- 4 cups water
- ¼ cup salt
- ¼ cup sugar
- 1 teaspoon black peppercorns
- 1 teaspoon coriander seeds
- 2 bay leaves
For Rub:
- ¼ cup brown sugar
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
For Smoking:
- 2 cups wood chips apple, alder, cherry, or mesquite
Instructions
Brine Time
- 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.
Rub-a-Dub Time
- 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.
Smokin' Sensation
- 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).
Checkin' In
- 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.