Smoked Infused Grilled Salmon
Author: 
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • 1 ½ - 2 pounds (5 fillets) center-cut salmon fillets with skin
  • Kosher salt and freshly cracked pepper to taste
  • Olive oil, to brush onto fish
  • 1 lemon, cut into slices
  • 2 cups hickory wood chips, soaked in water for 2 hours, drained
  • 1 Bull Large Easy Fill Smoker Box
Instructions
  1. For the fish: On the left side of the Bull grill, remove the grill grates. Place the Easy Fill Smoker Box with the presoaked hickory wood chips down in between the burners.
  2. Preheat the Bull grill on high heat for 20 minutes so the wood chips are lit and the surface temperature of the grill grates on the right side of the grill reach 450 degrees. This will help the fish from sticking to the grill and also create nice grill marks on the fish.
  3. Once the wood chips are lit, turn the left side burner down to medium. This will allow the wood chips to continue smoking without igniting on fire.
  4. Turn the right half of the grill down to medium high heat. Brush the grates with the Bull Dual Handle Monster Brush to remove any residue and with the Bull Tongs, wipe down the grates with an oil soaked towel right before grilling.
  5. Season the salmon with salt and pepper and brush with olive oil. Place the salmon filets, flesh side down, at a 45 degree angle to the grates and close the lid. Allow it to cook and smoke for 5 minutes before turning over. Place the lemon slices down next to the fish.
  6. Using the Bull Spatula, carefully flip the fish over and continue to cook for another 5 minutes with the lid closed to infuse the fish with as much smoke flavor as possible.
  7. Once done, remove the fish and lemon slices from the grill and hold. Squeeze some of the grilled lemon onto the fish for flavor.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/smoked-salmon-caesar-salad-with-homemade-croutons/