Deliciously Smoky Grilled Salmon Fillets
Experience the mouthwatering flavors of home-smoked salmon with this easy yet impressive recipe! Inspired by a classic from Bon Appétit, June 1999, this method utilizes your grill to create smoky, tender salmon fillets without the need for a costly smoker. The unique brine not only enhances the fish's flavor but also ensures a perfect texture that the whole family will love. With a sweet glaze that forms during grilling, this dish is sure to wow your guests. Perfect for summer barbecues or cozy dinners, this healthy meal is both nutritious and exceptionally tasty. Prepare the salmon the night before for maximum flavor, and enjoy a hassle-free cooking experience!
N/A
Servings
300
Calories
6
Ingredients
Ingredients
Water
1 quart (none)
Brown Sugar
1 cup (packed)
White Sugar
1 cup (none)
Salt
1/4 cup (none)
Salmon Fillets
6 (5-ounce fillets, with skin)
Alder-Wood Smoke Chips
3 cups (soaked in water for 30 minutes, drained)
Instructions
1
In a large bowl, stir together the water, brown sugar, white sugar, and salt until both sugars have completely dissolved.
2
Carefully place the salmon fillets in the brine skin side up, ensuring they are fully submerged. You can use a plate to press them down if necessary.
3
Cover the bowl with plastic wrap and refrigerate for at least 8 hours, or overnight for best results.
4
Once marinated, remove the salmon from the brine and discard the brine.
5
Rinse the salmon fillets under cold water to remove excess salt and sugar, then place them on a rack, skin side down. Allow them to dry for about 1 hour, ensuring they are not patted dry.
6
Prepare your grill for medium-low heat, ensuring that the briquettes are burning evenly and producing minimal flames.
7
Using two layers of aluminum foil, create a rectangualar packet approximately 12 x 10 inches with 1-inch sides. Add the soaked and drained alder-wood smoke chips into the packet and set it atop the coals for 5 minutes prior to grilling.
8
Position the grill rack at least 6 inches above the briquettes for optimal cooking.
9
To create a grill-safe surface for the salmon, make another rectangle of foil with the same dimensions and add 6 evenly spaced holes to the bottom using a skewer for ventilation.
10
Arrange the salmon fillets, skin side down, on the foil rectangle and place it directly on the grill.
11
Cover the grill and cook for 30 minutes to 1 hour, or until the salmon is firm to touch and a lovely glaze forms. Monitor the grill and add more smoke chips as needed during cooking.
12
Once cooked, carefully remove the salmon from the foil, leaving the skin behind.
13
Transfer the salmon to a serving platter. This dish can be enjoyed warm or at room temperature. For advanced preparation, it can be made one day ahead, covered, and chilled until ready to serve.
Nutrition Information
15
Fat
18
Carbs
20
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary cooking method for Deliciously Smoky Grilled Salmon Fillets?
The salmon is prepared by brining, drying to form a pellicle, and then grilling over medium-low heat using alder-wood smoke chips for a smoky flavor.
Do I need a professional smoker to make this recipe?
No, this recipe is designed to be made on a standard grill using aluminum foil packets for wood chips to simulate a smoking environment.
What are the ingredients for the salmon brine?
The brine consists of 1 quart of water, 1 cup of packed brown sugar, 1 cup of white sugar, and 1/4 cup of salt.
How long should the salmon be marinated in the brine?
For best results, refrigerate the salmon in the brine for at least 8 hours, or ideally overnight.
How should I place the salmon in the brine bowl?
Place the salmon fillets skin side up and ensure they are fully submerged, using a plate to weigh them down if necessary.
What is the importance of rinsing the salmon after brining?
Rinsing the fillets under cold water removes excess surface salt and sugar, ensuring the flavor is balanced rather than over-salted.
Should I pat the salmon dry after rinsing it?
No, do not pat the salmon dry. Place them on a rack and let them air dry for about 1 hour to develop a sticky surface.
What type of wood chips are recommended for this recipe?
Alder-wood smoke chips are recommended for their mild and sweet smoky flavor which complements seafood perfectly.
How do I prepare the alder-wood chips for grilling?
Soak 3 cups of alder-wood chips in water for 30 minutes, then drain them before placing them in the foil packet.
How do I make the smoke packet for the grill?
Create a 12x10 inch rectangular packet using two layers of aluminum foil with 1-inch sides, fill it with soaked wood chips, and place it on the coals.
What temperature should the grill be set to?
The grill should be prepared for medium-low heat, ensuring briquettes are burning evenly with minimal flames.
How far should the grill rack be from the heat source?
The grill rack should be positioned at least 6 inches above the briquettes for optimal slow cooking.
How do I prevent the salmon from sticking to the grill?
Place the salmon on a ventilated rectangle of aluminum foil rather than directly on the grill rack.
How many ventilation holes should be in the foil under the salmon?
The recipe suggests adding 6 evenly spaced holes to the bottom of the foil rectangle using a skewer.
Should the salmon be grilled skin side up or down?
The salmon fillets should be arranged skin side down on the foil rectangle during the grilling process.
How long does the salmon take to cook on the grill?
Cooking time ranges from 30 minutes to 1 hour, depending on the thickness of the fillets and grill temperature.
How do I know when the salmon is finished cooking?
The salmon is done when it is firm to the touch and a visible glaze has formed on the surface.
Do I serve the salmon with the skin attached?
No, once cooked, carefully remove the salmon from the foil, leaving the skin behind on the foil.
Can this grilled salmon be served cold?
Yes, this dish can be enjoyed warm, at room temperature, or even chilled if prepared a day in advance.
How many calories are in one serving of this salmon?
Each serving contains approximately 300 calories.
What is the protein content of this dish?
This recipe provides 20 grams of protein per serving.
What is the fat content per serving?
There are 15 grams of fat per serving in this grilled salmon recipe.
How many carbohydrates are in this recipe?
Each serving contains 18 grams of carbohydrates, primarily from the sugar in the brine.
What size should the salmon fillets be?
The recipe calls for 6 salmon fillets, each weighing approximately 5 ounces.
Can I make this recipe a day ahead?
Yes, it can be made one day ahead, covered, and chilled until you are ready to serve it.
What was the inspiration for this recipe?
This method was inspired by a classic recipe from Bon Appétit magazine, published in June 1999.
Is this recipe considered healthy?
Yes, it is tagged as a healthy recipe and provides a nutritious way to enjoy protein-rich seafood.
What type of grill is best for this recipe?
The instructions reference briquettes and coals, suggesting a charcoal grill, though a gas grill with a smoker box could also work.
Why is the skin left behind on the foil?
Leaving the skin behind allows for a cleaner presentation and focuses on the tender, smoky meat of the fillet.
Should I add more wood chips during the cooking process?
Yes, you should monitor the grill and add more smoke chips as needed to maintain consistent smoke throughout the cooking time.