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Smoke that Salmon

 4 skin-on salmon fillets about 1-inch thick
 Lemon slices
 2 tsp grapeseed oil
 2 tsp kosher salt
 2 tsp freshly ground black pepper
 1 lemon cut into wedges
1

Light your charcoal in the KUDU and let them burn to embers with a layer of white ash.

2

Generously coat the flesh side of the salmon fillets with oil and season evenly with kosher
salt and black pepper.

3

Adjust your grill grate height over the embers at high heat. To locate high heat, place your
hand over the embers and find the height you can count to 2 before having to remove your
hand (approx. 600 degrees).

4

Lay a bed of lemon slices on the grill. Place the salmon skin-side down over the
lemon slices with the Smoker Lid closed for about 6-8 minutes or until the fish
lightens in color, becomes firmer to the touch.

5

Turn the salmon over, close the lid, and cook for 2-4 minutes for medium-rare or
longer to desired doneness. Transfer to a platter to rest for 1-2 minutes. Slide the
salmon skin from the fillets and serve with wedges of lemon and tartar or cucumber
dill sauce.

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