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Smoked Salmon

Servings: 8
Calories: 301kcal

Ingredients

  • 1.4 kg salmon fillet or roughly 2-3 lbs or two full fillets
  • 1 400-500ml bottle soy sauce
  • 1/2 cup brown sugar
  • 1 tbsp sambel oelek
  • 1 bag cherry wood chips or pellets

Instructions

The Day Before

  • Cut each piece of salmon into 4 fillets ensuring each piece has no bones still intact.
  • In a bow mix together soy sauce, brown sugar and sambel until sugar has dissolved.
  • Pour marinade into container with a lid. Add fish one fillet at a time ensuring each piece is covered in the marinade. Close and refridgerate for at least 12 hours. Occassionally move fish around to get each fish soaking up the marinade.

The Day Of

  • Soak a handfull or two of the wood chips for 30 to 60 minutes.
  • Prepare charcoal grill for smoking. Remove grate. Add drip pan to one side and charcoals to the other side of the grill.
  • Heat grill to temperature of 150-175 F and maintain in that range by adjusting vent as needed.
  • Remove fish from marinade and dry each piece with a paper towel.
  • Pour water into the drip pan till it is about half full. Add some of the soaked wood pellets on top of the charcoal. Put grate back on grill.
  • Arrange fish on the side of the grill with the drip pan.
  • Close grill and let it smoke. Check temperature every 20 minutes or so and add more wood chips as needed.
  • Entire smoking time will depend on the weather and temperature, 1.5 - 2 hours. Or internal temperature of fish should read 145F.
  • Note: Tail pieces will be ready sooner as they are smaller.
  • Store smoked fish in a sealed container in refrigerator when not eating.

Nutrition

Serving: 150g | Calories: 301kcal | Carbohydrates: 13g | Protein: 35g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 96mg | Sodium: 88mg | Potassium: 876mg | Sugar: 13g | Vitamin A: 70IU | Calcium: 32mg | Iron: 1mg