Kamado Joe Hot Smoked Salmon

Up today is hot smoked salmon on our Kamado Joe Classic.

This is our best smoked salmon recipe to date, and we have made a lot of smoked salmon!

For many, smoked salmon is a luxury item, a treat. Yet, with some knowledge, this hot smoked salmon could become an everyday food menu item.

Kamado Joe Hot Smoked Salmon

We’re settled on this hot smoked salmon recipe for now.

Other smoked salmon recipes we have tried use much lower smoking temperatures. For us, maintaining very low smoker temperatures — 150 °F (65 °C) has proven to be difficult, if not impossible. Why? Because the charcoal fire keeps going out. Hence, we would need to remove the grill grate, heat deflector, and relight the fire.

In part, what makes this our best smoked salmon recipe, is the brining. Instead of an overnight dry brine and cure — this step is done in 2 or 3 hours. So, if we have a craving for smoked salmon, it’ll be on today’s menu. Keep reading for our smoked salmon brine recipe.

Another plus, we’re smoking indirect at the manageable temperature of 225 °F (107 °C). So yes, you need to set up for indirect cooking.

Hot Smoked Salmon – Hardware Needed

You’re going to need an instant-read thermometer for this hot smoked salmon recipe. We’re aiming for an internal temperature of 140 °F (60 °C). Then, we let carryover cooking take it to 145 °F (62.7 °C). However, the final temperature might end up a tad bit higher when things settle out on the dinner plate. We like this instant-read ThermoWorks ThermoPop thermometer, check out our review here.

You’re also going to need a fish spatula. Your burger flipper isn’t wide enough to handle fish fillets, and you risk breaking the fillet and dropping it through the grill grate onto the heat deflector. We use this inexpensive Weber 6673 wide spatula and Winco fish spatula for all of our Kamado Joe fish grilling needs.

Check out the Amazon price of the Weber 6673 wide spatula here.

Amazon also has the Winco fish spatula. You can check the latest Amazon price here for the Winco fish spatula here.

Both of these items are highly rated and have good customer reviews. Pick them up today, you’ll be glad you did.

Alder smoking wood is traditional for smoked salmon. For more on wood smoke and smoking wood, check out our book of the same title, available only on Amazon.

Lastly, you’ll also need one 2-gallon zip-top freezer bag.

Our Best Smoked Salmon Recipe

Ingredients:

2 pounds of salmon fillet
1 batch (8 cups) smoked salmon brine recipe (see below)

Optional: mild fish rub of your choice, don’t overpower that natural fish flavor

Method:

●   Cold water rinse the salmon fillet. Pat dry the salmon fillet with paper towels. Check for and remove any pin bones and fish scales.
●   Cut fillet into quarters. Place the fillets into the 2-gallon zip-top brine bag. Squeeze out the air and seal the bag. Refrigerate for two hours. Every 10 to 15 minutes, squish and shake the zip-top bag to mix up the contents.
●   After 2 hours, drain marinade and discard. Place fish on a sheet pan cooling rack to dry for approximately 2 hours.

Helpful Tip: place the brine bag in a large bowl to catch any leaks.

Kamado Joe Smoker Preparations

We are aiming for a 225 °F (107 °C) cook over indirect heat.

Load up that Kamado Joe firebox with enough of your favorite lump charcoal for this cook.

Next, light up the Joe; we’ll use a single fire starter cube for a low and slow cook. Leave the dome lid open for 10 minutes as the fire gets going. Then, arrange for indirect cooking with the heat deflector. Close the dome lid and stabilize the smoker at 225 °F (107 °C), looking at the dome thermometer.

It usually takes us an hour to get our Kamado Joe stabilized at this temperature on the dome thermometer.

Don’t forget to thoroughly clean and oil the grill grate for an easy-release cook.

How To Cook Smoked Salmon

Meanwhile, we have done all the prep work with the salmon fillet. The Kamado Joe has stabilized close to the 225 °F (107 °C) we’re aiming for.

Next, add your alder smoking wood. Yes, you’ll need to temporarily remove the hot heat deflector and grill grate. We use these heat resistant gloves to make this task easy.

Finally, place the salmon fish fillets on the grill grate. Sprinkle on any optional fish rub of your choosing. After that, close the dome lid.

Let the salmon fillets smoke for 20 or so minutes before checking on them with your instant-read thermometer. Thicker fillets equal more cooking time. We’re looking for a minimum of 140 °F (60 °C) in the thickest part of the fillet. When you get to this temperature — plate that smoked salmon. Let it rest so it finishes with carry-over cooking — while you confidently strut into the kitchen with the catch of the day – the best smoked salmon this side of the Mississippi.

Meanwhile, the USDA Safe Minimum Internal Temperature Chart says fish is done when cooked through at 145 °F (62.8 °C).

Hot Smoked Salmon Brine Recipe

This recipe makes 8 cups (1/2 gallon) of the best smoke salmon brine you’ll ever use. It’s enough for a 2-pound salmon fillet.

Ingredients:

●   1 cup hot water, heated in large measuring cup
●   4 ounces canning or pickling salt
●   2 tablespoons fresh ground black pepper, we like these tellicherry peppercorns, they are rich and aromatic, great pepper flavor
●   1 tablespoon garlic powder, we like this roasted garlic powder and its smoother, mellower, slightly sweeter garlic flavor
●   5 cups cold water
●   1 pound ice (about 2 cups water)

Helpful Tip: use a spice grinder for the freshest of fresh ground black pepper, we use a Krups spice grinder for all of our spice grinding needs.

Method:

●   In a large measuring cup with the 1 cup hot water, add salt, stir to dissolve. Then, stir in the garlic powder and the fresh ground black pepper.
●   Next, pour the 5 cups cold water and the ice into the 2-gallon zip-top freezer bag. It’s helpful to have a large bowl to hold everything.
●   Finally, dump in the salt, garlic powder, and pepper slurry into the 2-gallon zip-top bag. You’ll probably need a rubber spatula to get it all out. Squish the bag around to mix the contents. Refrigerate until needed.

Helpful Tip: Fresh spices are so much more flavorful than most of what you find in a big-box emporium. Consider using less if your using fresh.

Time Saver Tip: This smoked salmon brine recipe can be made a day or two in advance.

Check out my other Kamado Joe and JoeTisserie recipes and links here on my Outdoor Eats page.