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Smoked Salmon




12 Servings

Smoked Salmon
  1. Whisk together salt and brown sugar. Zest orange peel and add to the mix. Slice the orange.

  2. Line a dish with saran wrap and place half of the marinade mix to the bottom. Put the fish on top and cover with the remaining mix. Top with orange slices and cover everything with saran wrap.

  3. Refrigerate for 48 hours.

  4. Rinse salmon with cold water. Pat it dry with paper towel as well as you can and put it to refrigerator again uncovered for about 4 hours. Save orange slices for later use.

  5. Set a fire in your Evolve Kamado grill and allow it to reach a temperature of about 80°C.

  6. Make sure there are no direct flames. Place wood chips on coal for smoking. If you want a strong flavor - regularly check if more chips need to be added.

  7. Place ceramic deflectors and grill grate. Place a piece of parchment paper, put your salmon on top and cover it with orange slices. Cook for about 2 hours or until salmon reaches ~60°C degrees in the thickest part.


Try this treat on the weekend with bagels and cream cheese. Perfect texture and sweet-salty taste with a hint of orange flavor.



  • ~1 kg skinless, boneless salmon

  • 3 cups wood chips


  • 270 g salt

  • 400 g brown sugar

  • 1 orange

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