Marsh’s Grill-Smoked Sockeye
Prep: 5 min | Total: 60 min
Captain Marsh Skeele
On top of being our Vice Chief Fishmonger, Marsh Skeele is also known for being a wiz in the kitchen. When he’s not out fishing or making sure our operations run smoothly, you can often find him hosting cooking parties in Sitka or in the Midwest for friends and members alike. Lately, Marsh has been on a “low & slow” kick because he loves how easy this technique makes it to achieve moist and flavorful salmon every time. This recipe for grill-smoked salmon takes “low & slow” to the next level by layering in a welcome smokiness. Marsh serves it with a yogurt-dill sauce that creates the perfect tangy contrast to the smoky/savory salmon.
- The Salmon:
- 1 pound Sockeye salmon fillet
- 1 wood plank
- 1 cup wood chips
- ¼ cup brown sugar
- ¼ cup sea salt
- The Sauce:
- 4 ounces Greek yogurt
- ½ lemon, juiced
- ¼ cup dill, chopped
- 1 shallot, minced
- 1 tablespoon capers
- 1 tablespoon olive oil
- salt & pepper to taste
Soak the wood plank and the wood chips in water for 30 minutes
Place wood chips in a smoker box or wrap in aluminum foil with some holes poked through.
Mix the sugar and salt together and coat the salmon with the mixture. Allow the salmon to cure in the fridge for 30 minutes. Once cured, rinse the salt and sugar off of the salmon, pat dry with a paper towel, and place on the wood plank.
Heat your grill to a low temp, around 200° F (use a small amount of charcoal banked to one side of a charcoal grill, or turn on one burner of a gas grill to low.) Place the wood chip packet directly on the coals or burner. Allow it to start smoking, about 5 minutes.
Place the wood-planked salmon on the side of the grill away from direct heat. Close the grill and cook for about 30 minutes until the salmon is just cooked through.
Combine sauce ingredients while the salmon is smoking. Season with salt & pepper to taste and set aside.
Serve the salmon with the dill sauce on the side.
Marsh's Pro-Tip: For an extra level of flavor, try adding herbs or other aromatics to the salt & sugar cure such as lemon zest & thyme, or juniper berries and dill.