Becky Luigart-Stayner; Jan Gautro
4 servings (serving size: about 4 ounces salmon)

This recipe gives you a moist smoked salmon - not the drier type (lox) that you purchase to serve on bagels with cream cheese. Start soaking the wood chips while the salmon brines.

How to Make It

Step 1

Combine water, salt, sugar, dill, and soy sauce in a large bowl, stirring until salt and sugar dissolve. Pour salt mixture into a large zip-top plastic bag. Add ice and salmon; seal. Refrigerate 2 hours, turning bag occasionally.

Step 2

Soak the wood chips in water for 1 hour. Drain well.

Step 3

Prepare the grill for indirect grilling, heating one side to medium and leaving one side with no heat.

Step 4

Place half of wood chips on hot coals. Remove salmon from bag; discard brine. Pat salmon dry with paper towels. Place salmon on grill rack coated with cooking spray over unheated side. Close lid; grill 10 minutes. Place remaining wood chips on hot coals; close lid, and grill 15 minutes or until fish flakes easily when tested with a fork. Sprinkle with black pepper and garnish with dill sprigs, if desired.

Ratings & Reviews

JenniferM's Review

July 29, 2011
I have made this several times and it is always excellent. I use a stove-top smoker and alder wood chips.

CBellnap's Review

June 09, 2011
This is one of my all time favorites! We eat the salmon on crackers with the traditional toppings of cream cheese, red onion, boiled eggs and capers. Very easy recipe and it comes out perfect every time!

JanHuf's Review

August 08, 2010
Fabulous flavor and so very moist! Everyone asks for the recipe, so it is definitely a great one for special occasions. Good with Crunchy Napa Cabbage Slaw w/Creamy Soy Dressing (Sunset).

Emilyb2007's Review

June 14, 2010
My husband and I found this way too salty. I would give the recipe another try but would cut the salt way back.