Grill-Smoked Salmon

Published July 1, 2012. From Cook's Illustrated.

Why this recipe works:

Our smoked salmon recipe combines the best elements of cold-smoked salmon (it’s cooked very slowly over a low fire to yield supple, moist fish) and hot-smoked salmon (it’s cooked over a hotter fire to yield a flaky, drier fish with tons of smoke flavor). To prepare the salmon for smoking, we… read more

Our smoked salmon recipe combines the best elements of cold-smoked salmon (it’s cooked very slowly over a low fire to yield supple, moist fish) and hot-smoked salmon (it’s cooked over a hotter fire to yield a flaky, drier fish with tons of smoke flavor). To prepare the salmon for smoking, we quick-cure the fish with a mixture of salt and sugar to draw moisture from the flesh, which firms it up, and we season it inside and out. We then cook the fish indirectly over a gentle fire with ample smoke to produce salmon that is sweet, smoky, and tender. Serving the fish alongside a “smoked-salmon platter” sauce was the perfect pairing.

 

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Serves 6

Serve the salmon with lemon wedges or with our “Smoked Salmon Platter” Sauce.

Ingredients

Detail cvr sfs smokey salmon on the grill clr 11
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