There’s something about salmon cooked low and slow over charcoal and wood smoke that just feels right. This method gives you beautifully smoky Atlantic salmon with a rich mahogany colour, a light peppery crust, and flaky texture that still stays moist inside.

The Weber kettle handles this cook perfectly using the snake method for steady low heat and clean smoke.

You can smoke a full side of salmon, but personally, I prefer cutting it into roughly 2-inch wide portions before curing and smoking. You get more seasoning and smoke on each piece, plus it’s easier to vacuum seal individual portions afterward. Pull out exactly what you need when friends stop by or when you just want a quick snack from the fridge.

Perfect served warm right off the grill, chilled the next day, or flaked into salads, pasta, eggs, and sandwiches.

Ingredients

Salmon

• 1 whole side Atlantic salmon or 3–5 lbs salmon fillets, skin on. Or 4-5 salmon portions

Dry Brine

• 1/4 cup kosher salt
• 1/4 cup brown sugar

Seasoning Blend

• 1 1/2 tablespoons coarse black pepper
• 1 1/2 teaspoons garlic powder
• 3/4 teaspoon Bujold BBQ & Kitchen Southern Style Dry Rub
• 3/4 teaspoon onion powder

For the Weber

• Charcoal briquettes
• Optional: 2–3 chunks apple, maple, cherry, or alder wood

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Step 1 — Dry Brine the Salmon

Pat the salmon dry with paper towel.

If desired, cut the salmon into approximately 2-inch wide portions before curing.

Mix together the kosher salt and brown sugar, then coat the salmon evenly on all sides.

Place the salmon in a dish or tray, cover with plastic wrap, and refrigerate for 8–12 hours.

This step lightly cures the salmon, helps firm the texture, and creates that classic smoked salmon finish.

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Step 2 — Rinse and Dry

Remove the salmon from the fridge and lightly rinse under cold water to remove excess cure.

Pat completely dry.

At this point the salmon will already feel firmer and deeper in colour.

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Step 3 — Re-Season and Form the Pellicle

Mix together:

• coarse black pepper
• garlic powder
• Southern Style Dry Rub
• onion powder

Lightly season the salmon on all sides.

Return the salmon to the fridge uncovered for 2–4 hours.

This allows the surface to dry and become slightly tacky, forming what’s called a pellicle. This is what helps the smoke adhere beautifully to the salmon during cooking.

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Step 4 — Set Up the Weber Kettle

Prepare the kettle using the snake method:

• Arrange briquettes in a half-circle around the edge of the kettle, 2 briquettes wide and 2 high
• If using wood chunks, place them near the beginning section of the snake where the fire will first travel
• Light 6–8 briquettes and place them at one end of the snake

Place a drip pan in the center of the kettle and install the cooking grate.

Target temperature:

• 180–225°F
• Sweet spot around 200°F

The wood chunks are optional, but they add a beautiful mild smoke flavour that works incredibly well with salmon.

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Step 5 — Smoke the Salmon

Place the salmon skin-side down opposite the coals.

Close the lid with the top vent positioned over the salmon to draw heat and smoke across the fish.

Smoke for approximately 2–3 hours depending on thickness.

The salmon is ready when:

• the surface has deepened to a rich amber colour
• the fish flakes gently
• internal temperature reaches 135–145°F

For a firmer traditional smoked salmon texture, aim closer to 145°F.

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Step 6 — Rest and Enjoy

Remove from the kettle and allow the salmon to rest for 10–15 minutes before serving.

It’s excellent warm, but honestly, this salmon may be even better chilled overnight and enjoyed the next day.

Vacuum sealing individual portions makes it easy to keep on hand for entertaining, quick lunches, or late-night snacks straight from the fridge.

Serve with crackers, cream cheese, fresh herbs, pickled onions, or simply enjoy it straight off the cutting board beside the grill.

Life is meant for good food, good friends & great adventures. 🔥