I made the decision to test this week whether I could grill-smoke salmon that would turn out similar to the lox you put on bagels. On the weekends when I can get fresh bagels, it's one of my favourite treats. This turned out really well, and it will definitely be served frequently here.
A 2 lb. piece of skinless, boneless salmon was my first ingredient. Then I combined brown sugar, kosher salt, and orange rind. The salmon is placed first, followed by half of the mixture, and then the remaining salt mixture is sprinkled on top. I cut the orange into slices and placed them on top of the salmon because I detest wasting anything. After that, everything is covered and placed in the refrigerator for 48 hours.
You should rinse the salmon in cold water after 48 hours. Since mine was a little bit saltier than I would have liked, the next time I'll put it in an ice bath for 5 minutes (see my note in the recipe; I'll update it). Once you've dried it off as much as you can, put it back in the refrigerator, uncovered, for four hours.
As low as your Kamado will go, you want to cook the salmon. On mine, I first cooked some turkey wings for a few hours. When they were finished, I added 3 cups of cherry wood chips to the coals that had been soaking for 2 hours. Allow them to start smoking before turning the grill's temperature down to 1 on the bottom and as low as you can without smothering the fire on top. Although my thermometer read 175 degrees, the area where I smoked the salmon felt cooler. On the indirect side of the grill, there was salmon. The next time I make this, I'll definitely have a thermometer for the grill because I found myself wishing I had one.
Since my salmon was skinless and wouldn't stick to the grill, I chose to place it on parchment paper. I added more orange slices on top of my salmon. I kept a close eye on my fire as it smoked. Overall, I left it on the grill for about 1 hour and 45 minutes before removing it. The thickest part of the salmon needs to be 145 degrees. At this point, it ought to flake effortlessly.
French bread, cream cheese, and homemade peach jam were the accompaniments I served with the salmon. It would be excellent with cream cheese on bagels as well. This recipe will definitely be made again in my opinion.
Author: Alyssa Gardiola
Recipe type: Kamado, Salmon
Prep time: 53 hours
Cook time: 2 hours
Total time: 55 hours
Serves: Serves 12
Kamado Grill Salmon smoked with a 48-hour brown sugar, salt, and orange marinade. cherry wood was used for the two hours of smoking.
I regret not soaking the salmon in some ice water to remove some of the salt after curing it for five minutes. Even though it was really good as it was, I would have preferred a little less salt, especially on the salmon's thinner side. I believe that a quick ice water bath would have been helpful because the water in my Florida home isn't very cold (especially in the summer). Before putting it in the refrigerator unprotected for the 4 hours, thoroughly dry it off.
Author: Alyssa Gardiola
Recipe type: Kamado, Salmon
Prep time: 53 hours
Cook time: 2 hours
Total time: 55 hours
Serves: Serves 12
Kamado Grill Salmon smoked with a 48-hour brown sugar, salt, and orange marinade. cherry wood was used for the two hours of smoking.
I regret not soaking the salmon in some ice water to remove some of the salt after curing it for five minutes. Even though it was really good as it was, I would have preferred a little less salt, especially on the salmon's thinner side. I believe that a quick ice water bath would have been helpful because the water in my Florida home isn't very cold (especially in the summer). Before putting it in the refrigerator unprotected for the 4 hours, thoroughly dry it off.
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