Did you know that your Kamado grill was more than just a BBQ grill? That’s right, this baby is also perfect for baking, searing, and even smoking food. Smoking adds flavor to food and the result is nothing short of delicious! Try it by preparing this recipe for smoked salmon tonight. It yields enough to feed a large group of salmon lovers so make it a party!
You will need:
- 2 large salmon fillets/sides with pin bones removed
- 1 cup kosher salt
- ½ cup dark brown sugar
- ½ cup sugar
- 1 tablespoon black peppercorns, crushed
- Extra-wide aluminum foil
- Extra-wide plastic wrap
Step 1: Mix the dark brown sugar, sugar, peppercorns, and salt in a bowl.
Step 2: Tear off a piece of aluminum foil that is a bit longer than the length of your fish. Place a layer of plastic wrap on top. Sprinkle 1/3 of the prepared rub onto this plastic wrap.
Step 3: Place one piece of fish on the rub, skin side down. Sprinkle 1/3 more rub onto the salmon flesh. Put the second piece of fish on top with its flesh side down. Cover the top (skin side) with the remaining rub. Fold over the plastic wrap to cover the fish. Wrap the aluminum foil around the top of the fish and crimp it tightly all the way around.
Step 4: Put the package onto a sheet pan and place another sheet pan on top. Ensure that there is enough room for runoff from the fish to gather. Put a brick or heavy pan on top and refrigerate the fish for 12 hours.
Step 5: Remove the fish from the refrigerator and flip over the package. Replace the top sheet pan and heavy pan and refrigerate for an additional 12 hours.
Step 6: Unwrap the fish and use cold water to rinse off the rub. Pat each piece of fish with paper towels and put the fish in a cool, dry location other than the refrigerator until its surface is dry and has a matte appearance. Depending on the humidity level, this will take between 1 and 3 hours. You can use a fan to speed this process.
Step 7: Add sawdust or hardwood chips to the grill. Adjust the grill temperature to between 150 and 160 degrees Fahrenheit.
Step 8: Smoke the fish until the temperature of a meat thermometer inserted into the thickest part of each piece registers 150 degrees Fahrenheit. Serve immediately or allow the fish to cool to room temperature, wrap it tightly, and refrigerate it for as long as 3 days.