• People

    Serves 4

  • Prep Time

    10 mins

  • Smoking Time

    2 to 3 h


the Ingredients

Smoked Salmon Recipe 935X580
  • Completed step 1 Salmon, skin on, 3-4lb.
  • Completed step Kosher Salt, as needed
  • Completed step Black Pepper, fine grind, as needed

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  • Fill hopper with desired SmokeFire pellet flavor. For this recipe, cherry, apple, hickory or grillmaster blend are recommended options.
  • Prepare the SmokeFire for smoking over low heat (225ºF).
  • Engage the Weber Connect app to receive notifications when SmokeFire has reached temperature and to engage SmokeBoost.
  • Once SmokeFire reaches 225ºF, activate SmokeBoost – this will cool the ambient temperature to between 165-200 degrees to achieve optimal smoke flavor infusion.
  • Season the side of salmon with salt and pepper.
  • Place the salmon, skin side down in the SmokeFire and close the lid
  • Cook salmon on the SmokeBoost setting for 1 hour.
  • Deactivate the SmokeBoost setting. The SmokeFire will return to 225ºF automatically.
  • Continue to smoke the side of salmon to an internal temperature of 135°F. Roughly 1-2 hours more.
  • Carefully remove the side of salmon from the SmokeFire and place on a baking sheet.
  • Cool salmon to room temperature and use immediately or place in the refrigerator and cool down.
  • For use, remove the salmon from the refrigerator 30 minutes prior to consumption.

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