Prepare fish: Have your butcher remove pin bones from fresh salmon and section into portioned fillets. If you’re using salmon from the freezer, let it thaw the night before by placing it in the fridge. This will allow the salmon to thaw at a cool temperature for food safety.
Do you love the taste of smoked salmon, but don’t have a smoker to cook it in? It’s easy to make perfectly smoked salmon just by your grill - all you need are some wood chips or a cedar plank and hot grill grates ready to go. With this smoking guide, we’ll show you how to smoke salmon on the grill in just four simple steps.
Smoke: Close the grill lid and let salmon cook for about 1 hour. Use a digital thermometer to check the temperature of the fish. If it has reached 150 degrees, it’s perfectly smoked and ready to eat. If not yet that warm, let the salmon continue cooking until it reaches the target temperature.