{"id":349,"date":"2012-03-16T05:00:26","date_gmt":"2012-03-16T10:00:26","guid":{"rendered":"https:\/\/extraordinarybbq.com\/?p=349"},"modified":"2023-09-27T12:14:10","modified_gmt":"2023-09-27T17:14:10","slug":"sweet-smoked-salmon","status":"publish","type":"post","link":"https:\/\/extraordinarybbq.com\/sweet-smoked-salmon\/","title":{"rendered":"Sweet Smoked Salmon"},"content":{"rendered":"
<\/noscript>There’s a reason Salmon is as expensive as some cuts of beef: \u00a0It’s just as good, if not better. \u00a0I love a good piece of salmon. \u00a0What I’ve found over time is that most people are scared to death of putting fish on their grill. \u00a0Don’t be! \u00a0It’s an absolutely delicious treat when smoked properly.\u00a0 All you will need is: Piece of Salmon, Teriyaki Sauce, Your favorite fish rub or my All Purpose\u00a0Rub<\/a>, Dark Brown Sugar.<\/p>\nFor gas grill users, you might consider using a wood plank for this recipe. \u00a0Makes your life easier and still adds delicious flavor. \u00a0You can pick one up at any grocery store.<\/p>\nSalmon doesn’t really need to marinate, so go ahead and start your grill. \u00a0Set it up for indirect cooking.<\/p>\nYou can use any kind of salmon for this recipe.\u00a0 The large fresh filets from your local meat market will be the best, but as you will see, I used a small frozen filet for this recipe and it turned out fantastic.<\/p>\nPut your salmon skin side down on a tray, or on your wood plank. \u00a0Pour some teriyaki on there and rub it around with your fingers. \u00a0Pour a little more on – make sure you completely cover it.<\/p>\nSprinkle your fish or\u00a0all purpose\u00a0rub on there. \u00a0This is your opportunity to make it your own. \u00a0For instance, my dad loves spicy blackened salmon. \u00a0I like it sweeter. \u00a0Use whatever your palate prefers.<\/p>\nThen, if you like sugar (who doesn’t?), sprinkle just a bit of dark brown sugar on there. \u00a0It caramelizes and just tastes so good.<\/p>\n<\/noscript>Place your salmon away from your heat or on your wood plank. \u00a0If not using a wood plank, I recommend laying a piece of aluminum foil across your grill.\u00a0 Make sure to throw a good handful of wood chips on your charcoal if you’re not using a plank. \u00a0You want to smoke your salmon<\/a> – depending on the size – for about 30-45 minutes. \u00a0When done, salmon should flake apart fairly easy with a fork.<\/p>\nSit down, drink a beer, relax. \u00a0Just make sure the smoke never stops.<\/p>\nUm. \u00a0That’s it.\u00a0 If cooked properly, the meat should slide right off the skin using your spatula.\u00a0 It’s actually pretty cool.<\/p>\nWas that hard? \u00a0Why were you afraid to try fish? \u00a0C’mon, take it up a notch. \u00a0Try it. \u00a0You will love what the smoke does to salmon. \u00a0This is a simple, yummy and healthy dinner.<\/p>\n\n<\/div>\n <\/noscript><\/div>\n<\/div>\n\n\nTable of Contents<\/p>\nToggle<\/span><\/path><\/svg><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\nSweet Smoked Salmon<\/a>Ingredients <\/a><\/li>Instructions <\/a><\/li><\/ul><\/li><\/ul><\/nav><\/div>\n<\/span>Sweet Smoked Salmon<\/span><\/h2>\n<\/div>\n\n<\/div>\nAn easy planked salmon recipe with great flavors.<\/span><\/div>\n<\/div>\n\n<\/div>\n\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n \n<\/div>\n<\/div>\n<\/div><\/path><\/g><\/g><\/g><\/svg><\/span> <\/div><\/div>\nPrep Time <\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/div>Cook Time <\/span>35 minutes<\/span><\/span> mins<\/span><\/span><\/div>Total Time <\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n<\/div>\n\n\t\n \t<\/div><\/path><\/g><\/g><\/svg><\/span> <\/div><\/div>\n\t\tCourse <\/span>Main Course<\/span><\/div>Cuisine <\/span>American<\/span><\/div><\/div>\n <\/div>\n \n <\/div><\/path><\/g><\/g><\/svg><\/span> <\/div><\/div>\n\t\tCalories <\/span>276<\/span> kcal<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\n\n<\/span>Ingredients<\/div> <\/span><\/h3>Piece<\/span> of Salmon<\/span><\/li>Terriyaki Sauce<\/span><\/li>Your favorite fish or All Purpose Rub<\/span><\/li>Dark Brown Sugar<\/span><\/li><\/ul><\/div><\/div>\n<\/span>Instructions<\/div> <\/span><\/h3>Set up your grill for indirect heating.<\/div><\/li>Put your salmon skin side down on a tray, or on your wood plank. Pour some teriyaki on there and rub it around with your fingers. Make sure you completely cover it.<\/div><\/li>Sprinkle on your fish or pork rub and then sprinkle a bit of dark brown sugar on there.<\/div><\/li>Place your salmon away from your heat or on your wood plank. If not using a wood plank, I recommend laying a piece of aluminum foil across your grill.<\/div><\/li>You want to smoke your salmon \u2013 depending on the size \u2013 for about 30-45 minutes. When done, salmon should flake apart fairly easy with a fork.<\/div><\/li><\/ul><\/div><\/div>\n\n\n\n<\/div>\n<\/div><\/path><\/g><\/g><\/svg><\/span> <\/div><\/div>\nKeyword <\/span>Sweet Smoked Salmon<\/span><\/div><\/div>\n<\/div>\n<\/div><\/div>\n\n","protected":false},"excerpt":{"rendered":"There’s a reason Salmon is as expensive as some cuts of beef: \u00a0It’s just as good, if not better. \u00a0I love a good piece of salmon. \u00a0What I’ve found over… <\/p>\n","protected":false},"author":1011,"featured_media":429,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[3,119],"tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/extraordinarybbq.com\/wp-json\/wp\/v2\/posts\/349"}],"collection":[{"href":"https:\/\/extraordinarybbq.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/extraordinarybbq.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/extraordinarybbq.com\/wp-json\/wp\/v2\/users\/1011"}],"replies":[{"embeddable":true,"href":"https:\/\/extraordinarybbq.com\/wp-json\/wp\/v2\/comments?post=349"}],"version-history":[{"count":22,"href":"https:\/\/extraordinarybbq.com\/wp-json\/wp\/v2\/posts\/349\/revisions"}],"predecessor-version":[{"id":11591,"href":"https:\/\/extraordinarybbq.com\/wp-json\/wp\/v2\/posts\/349\/revisions\/11591"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/extraordinarybbq.com\/wp-json\/wp\/v2\/media\/429"}],"wp:attachment":[{"href":"https:\/\/extraordinarybbq.com\/wp-json\/wp\/v2\/media?parent=349"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/extraordinarybbq.com\/wp-json\/wp\/v2\/categories?post=349"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/extraordinarybbq.com\/wp-json\/wp\/v2\/tags?post=349"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
For gas grill users, you might consider using a wood plank for this recipe. \u00a0Makes your life easier and still adds delicious flavor. \u00a0You can pick one up at any grocery store.<\/p>\n
Salmon doesn’t really need to marinate, so go ahead and start your grill. \u00a0Set it up for indirect cooking.<\/p>\n
You can use any kind of salmon for this recipe.\u00a0 The large fresh filets from your local meat market will be the best, but as you will see, I used a small frozen filet for this recipe and it turned out fantastic.<\/p>\n
Put your salmon skin side down on a tray, or on your wood plank. \u00a0Pour some teriyaki on there and rub it around with your fingers. \u00a0Pour a little more on – make sure you completely cover it.<\/p>\n
Sprinkle your fish or\u00a0all purpose\u00a0rub on there. \u00a0This is your opportunity to make it your own. \u00a0For instance, my dad loves spicy blackened salmon. \u00a0I like it sweeter. \u00a0Use whatever your palate prefers.<\/p>\n
Then, if you like sugar (who doesn’t?), sprinkle just a bit of dark brown sugar on there. \u00a0It caramelizes and just tastes so good.<\/p>\n
<\/noscript>Place your salmon away from your heat or on your wood plank. \u00a0If not using a wood plank, I recommend laying a piece of aluminum foil across your grill.\u00a0 Make sure to throw a good handful of wood chips on your charcoal if you’re not using a plank. \u00a0You want to smoke your salmon<\/a> – depending on the size – for about 30-45 minutes. \u00a0When done, salmon should flake apart fairly easy with a fork.<\/p>\nSit down, drink a beer, relax. \u00a0Just make sure the smoke never stops.<\/p>\nUm. \u00a0That’s it.\u00a0 If cooked properly, the meat should slide right off the skin using your spatula.\u00a0 It’s actually pretty cool.<\/p>\nWas that hard? \u00a0Why were you afraid to try fish? \u00a0C’mon, take it up a notch. \u00a0Try it. \u00a0You will love what the smoke does to salmon. \u00a0This is a simple, yummy and healthy dinner.<\/p>\n\n<\/div>\n <\/noscript><\/div>\n<\/div>\n\n\nTable of Contents<\/p>\nToggle<\/span><\/path><\/svg><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\nSweet Smoked Salmon<\/a>Ingredients <\/a><\/li>Instructions <\/a><\/li><\/ul><\/li><\/ul><\/nav><\/div>\n<\/span>Sweet Smoked Salmon<\/span><\/h2>\n<\/div>\n\n<\/div>\nAn easy planked salmon recipe with great flavors.<\/span><\/div>\n<\/div>\n\n<\/div>\n\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n \n<\/div>\n<\/div>\n<\/div><\/path><\/g><\/g><\/g><\/svg><\/span> <\/div><\/div>\nPrep Time <\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/div>Cook Time <\/span>35 minutes<\/span><\/span> mins<\/span><\/span><\/div>Total Time <\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n<\/div>\n\n\t\n \t<\/div><\/path><\/g><\/g><\/svg><\/span> <\/div><\/div>\n\t\tCourse <\/span>Main Course<\/span><\/div>Cuisine <\/span>American<\/span><\/div><\/div>\n <\/div>\n \n <\/div><\/path><\/g><\/g><\/svg><\/span> <\/div><\/div>\n\t\tCalories <\/span>276<\/span> kcal<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\n\n<\/span>Ingredients<\/div> <\/span><\/h3>Piece<\/span> of Salmon<\/span><\/li>Terriyaki Sauce<\/span><\/li>Your favorite fish or All Purpose Rub<\/span><\/li>Dark Brown Sugar<\/span><\/li><\/ul><\/div><\/div>\n<\/span>Instructions<\/div> <\/span><\/h3>Set up your grill for indirect heating.<\/div><\/li>Put your salmon skin side down on a tray, or on your wood plank. Pour some teriyaki on there and rub it around with your fingers. Make sure you completely cover it.<\/div><\/li>Sprinkle on your fish or pork rub and then sprinkle a bit of dark brown sugar on there.<\/div><\/li>Place your salmon away from your heat or on your wood plank. If not using a wood plank, I recommend laying a piece of aluminum foil across your grill.<\/div><\/li>You want to smoke your salmon \u2013 depending on the size \u2013 for about 30-45 minutes. When done, salmon should flake apart fairly easy with a fork.<\/div><\/li><\/ul><\/div><\/div>\n\n\n\n<\/div>\n<\/div><\/path><\/g><\/g><\/svg><\/span> <\/div><\/div>\nKeyword <\/span>Sweet Smoked Salmon<\/span><\/div><\/div>\n<\/div>\n<\/div><\/div>\n\n","protected":false},"excerpt":{"rendered":"There’s a reason Salmon is as expensive as some cuts of beef: \u00a0It’s just as good, if not better. \u00a0I love a good piece of salmon. \u00a0What I’ve found over… <\/p>\n","protected":false},"author":1011,"featured_media":429,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[3,119],"tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/extraordinarybbq.com\/wp-json\/wp\/v2\/posts\/349"}],"collection":[{"href":"https:\/\/extraordinarybbq.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/extraordinarybbq.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/extraordinarybbq.com\/wp-json\/wp\/v2\/users\/1011"}],"replies":[{"embeddable":true,"href":"https:\/\/extraordinarybbq.com\/wp-json\/wp\/v2\/comments?post=349"}],"version-history":[{"count":22,"href":"https:\/\/extraordinarybbq.com\/wp-json\/wp\/v2\/posts\/349\/revisions"}],"predecessor-version":[{"id":11591,"href":"https:\/\/extraordinarybbq.com\/wp-json\/wp\/v2\/posts\/349\/revisions\/11591"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/extraordinarybbq.com\/wp-json\/wp\/v2\/media\/429"}],"wp:attachment":[{"href":"https:\/\/extraordinarybbq.com\/wp-json\/wp\/v2\/media?parent=349"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/extraordinarybbq.com\/wp-json\/wp\/v2\/categories?post=349"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/extraordinarybbq.com\/wp-json\/wp\/v2\/tags?post=349"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Sit down, drink a beer, relax. \u00a0Just make sure the smoke never stops.<\/p>\n
Um. \u00a0That’s it.\u00a0 If cooked properly, the meat should slide right off the skin using your spatula.\u00a0 It’s actually pretty cool.<\/p>\n
Was that hard? \u00a0Why were you afraid to try fish? \u00a0C’mon, take it up a notch. \u00a0Try it. \u00a0You will love what the smoke does to salmon. \u00a0This is a simple, yummy and healthy dinner.<\/p>\n
\n
Table of Contents<\/p>\nToggle<\/span><\/path><\/svg><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\nSweet Smoked Salmon<\/a>Ingredients <\/a><\/li>Instructions <\/a><\/li><\/ul><\/li><\/ul><\/nav><\/div>\n<\/span>Sweet Smoked Salmon<\/span><\/h2>\n<\/div>\n\n<\/div>\nAn easy planked salmon recipe with great flavors.<\/span><\/div>\n<\/div>\n\n<\/div>\n\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n \n<\/div>\n<\/div>\n<\/div><\/path><\/g><\/g><\/g><\/svg><\/span> <\/div><\/div>\nPrep Time <\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/div>Cook Time <\/span>35 minutes<\/span><\/span> mins<\/span><\/span><\/div>Total Time <\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n<\/div>\n\n\t\n \t<\/div><\/path><\/g><\/g><\/svg><\/span> <\/div><\/div>\n\t\tCourse <\/span>Main Course<\/span><\/div>Cuisine <\/span>American<\/span><\/div><\/div>\n <\/div>\n \n <\/div><\/path><\/g><\/g><\/svg><\/span> <\/div><\/div>\n\t\tCalories <\/span>276<\/span> kcal<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\n\n<\/span>Ingredients<\/div> <\/span><\/h3>Piece<\/span> of Salmon<\/span><\/li>Terriyaki Sauce<\/span><\/li>Your favorite fish or All Purpose Rub<\/span><\/li>Dark Brown Sugar<\/span><\/li><\/ul><\/div><\/div>\n<\/span>Instructions<\/div> <\/span><\/h3>Set up your grill for indirect heating.<\/div><\/li>Put your salmon skin side down on a tray, or on your wood plank. Pour some teriyaki on there and rub it around with your fingers. Make sure you completely cover it.<\/div><\/li>Sprinkle on your fish or pork rub and then sprinkle a bit of dark brown sugar on there.<\/div><\/li>Place your salmon away from your heat or on your wood plank. If not using a wood plank, I recommend laying a piece of aluminum foil across your grill.<\/div><\/li>You want to smoke your salmon \u2013 depending on the size \u2013 for about 30-45 minutes. When done, salmon should flake apart fairly easy with a fork.<\/div><\/li><\/ul><\/div><\/div>\n\n\n\n<\/div>\n<\/div><\/path><\/g><\/g><\/svg><\/span> <\/div><\/div>\nKeyword <\/span>Sweet Smoked Salmon<\/span><\/div><\/div>\n<\/div>\n<\/div><\/div>\n\n","protected":false},"excerpt":{"rendered":"There’s a reason Salmon is as expensive as some cuts of beef: \u00a0It’s just as good, if not better. \u00a0I love a good piece of salmon. \u00a0What I’ve found over… <\/p>\n","protected":false},"author":1011,"featured_media":429,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[3,119],"tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/extraordinarybbq.com\/wp-json\/wp\/v2\/posts\/349"}],"collection":[{"href":"https:\/\/extraordinarybbq.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/extraordinarybbq.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/extraordinarybbq.com\/wp-json\/wp\/v2\/users\/1011"}],"replies":[{"embeddable":true,"href":"https:\/\/extraordinarybbq.com\/wp-json\/wp\/v2\/comments?post=349"}],"version-history":[{"count":22,"href":"https:\/\/extraordinarybbq.com\/wp-json\/wp\/v2\/posts\/349\/revisions"}],"predecessor-version":[{"id":11591,"href":"https:\/\/extraordinarybbq.com\/wp-json\/wp\/v2\/posts\/349\/revisions\/11591"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/extraordinarybbq.com\/wp-json\/wp\/v2\/media\/429"}],"wp:attachment":[{"href":"https:\/\/extraordinarybbq.com\/wp-json\/wp\/v2\/media?parent=349"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/extraordinarybbq.com\/wp-json\/wp\/v2\/categories?post=349"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/extraordinarybbq.com\/wp-json\/wp\/v2\/tags?post=349"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n","protected":false},"excerpt":{"rendered":"
There’s a reason Salmon is as expensive as some cuts of beef: \u00a0It’s just as good, if not better. \u00a0I love a good piece of salmon. \u00a0What I’ve found over… <\/p>\n","protected":false},"author":1011,"featured_media":429,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[3,119],"tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/extraordinarybbq.com\/wp-json\/wp\/v2\/posts\/349"}],"collection":[{"href":"https:\/\/extraordinarybbq.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/extraordinarybbq.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/extraordinarybbq.com\/wp-json\/wp\/v2\/users\/1011"}],"replies":[{"embeddable":true,"href":"https:\/\/extraordinarybbq.com\/wp-json\/wp\/v2\/comments?post=349"}],"version-history":[{"count":22,"href":"https:\/\/extraordinarybbq.com\/wp-json\/wp\/v2\/posts\/349\/revisions"}],"predecessor-version":[{"id":11591,"href":"https:\/\/extraordinarybbq.com\/wp-json\/wp\/v2\/posts\/349\/revisions\/11591"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/extraordinarybbq.com\/wp-json\/wp\/v2\/media\/429"}],"wp:attachment":[{"href":"https:\/\/extraordinarybbq.com\/wp-json\/wp\/v2\/media?parent=349"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/extraordinarybbq.com\/wp-json\/wp\/v2\/categories?post=349"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/extraordinarybbq.com\/wp-json\/wp\/v2\/tags?post=349"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}