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Smoked Salmon Greatness

DonWWDonWW Posts: 323
edited July 2013 in EggHead Forum
Smoked salmon on the Egg has always been a favorite of mine.  A good friend brought over two beautiful spring filets from the pacific northwest.  Preparation was simple.  Dry rub was TJ's Seafood Sand (you will recognize if you live in Dallas) and some dill.  Aluminum boats are used to help contain the juices.  Alderwood for the smoke.   Temp at the dome was 230-240.  Platesetter used legs up. 


Cook time was about 2 hours.  If you use a thermometer, look for internal temp of about 160-165.  Visually, once you see white start forming on the top of the filets you are done.  Or, peek at the thickest part of the filet to check for how well it has cooked. 

Final product below.  The alderwood smoke adds just the right amount of flavor without being overpowering.


The salmon was beautifully tender and moist.  Great flavor from the rub and smoke. Although we dined on the salmon for dinner, an option is to put some into a food processor with cream cheese and additional dill to make a fantastic spread for crackers.  It's a tradeoff! 

I get asked about using a cedar plank.  I never use one for smoking - the smoke adds the desired flavor.  Grilling is a different situation. 
XL and Medium BGE.  Dallas, Texas.


  • Oh wow.  Looks incredible.  I'm a big salmon fan also.  I'd chose the alder planks instead of cedar any day.  Love the flavor it adds.  Gonna have to try your method.  Thanks for sharing.

    Damascus, VA.  Friendliest town on the Appalachian Trail.

    LBGE Aug 2012, SBGE Feb 2014

  • fred303fred303 Posts: 8
    Great looking piece of salmon. That is great you got such a juicy and tender piece of fish for a two hour cook. SWVA I will have to look into alder planks. 
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