Grilled salmon is a staple at TEC Infrared Grills. But did you know that you can hot smoke salmon on your grill as well? It’s easy with the Infrared Smoker/Roaster accessory and your TEC Grill.
Hot smoked salmon is different than the smoked salmon you might be thinking of. You’ve probably seen those packages of smoked salmon in the market or had smoked salmon at your local bagel shop. That type of salmon is cold-smoked salmon, cured at under 90 degrees.
The texture of hot smoked salmon is closer to grilled salmon than to chewy, cold smoked salmon. Hot smoked salmon is prepared anywhere from 100-300 degrees, resulting in a firm yet flaky fish. Our Infrared Smoker/Roaster accessory makes it easy to turn your grill into a low and slow smoker. There’s no tricky installation process – you just set the smoking rack/pan onto the grill and add your favorite wood chips. For maximum flavor and perfect texture, we recommend curing the salmon first with a seasoned salt and sugar mixture.
Hot smoked salmon can easily be served in whole filets or flaked to incorporate into dips or spreads. It is very versatile and can be served at any meal. Try it with a bagel and cream cheese for breakfast, over some greens for lunch, or with tabbouli or rice for dinner. It is also delicious when eaten cold, making it a easy and healthy protein for the upcoming summer months.
This is a great recipe for hot smoking salmon on your TEC Infrared Grill, adapted from Steven Raichlen’s book Project Smoke. Once you try out this Hot Smoked Salmon, it will be a staple on your grilling menu year round!