Smoky flavor from a gas grillPhoto courtesy Tony Roma’s.

We’ve previously reviewed Savu Smoker Bags, an excellent way to add smoke Smoking Salmon on a Gas Grill

Who says you need a gigantic smoker to get that great smoked flavor? Chef Bob of Tony Roma’s tells us how to use wood chips to smoke fish on a gas grill.

Any fish can be smoked, but those that are high in fat are best because they absorb smoke faster and have better texture (note that the fat is heart-healthy, with omega-3 fatty acids).

Lean fish tend to be dry and tough after smoking, although you can brine them to retain some moisture. Here’s how to brine fish.

 
What wood should you select? It depends on the delicacy of the fish and your preference for light versus heavy smoke flavor. Here’s a chart of the flavors imparted by different types of wood.

In the recipe below, Chef Bob pairs salmon with hickory chips. Alder, apple, cherry and oak all work well for smoking fish.

Ingredients For 4 Servings

Preparation

1. PREHEAT the grill to 300°F (only preheat one side of the grill). Mix the seasonings in a medium bowl and season both sides of the salmon fillets.

2. ADD 4-5 cups of wood chips to the pan, fill the pan with water and let the chips soak for 30 minutes. Drain and cover the pan with aluminum foil.

3. CUT 6-9 holes in the top of the aluminum foil (while the foil covers the pan) to let the smoke escape. Place the pan on the preheated grill.

4. WAIT 30 minutes; then check to see if the pan is smoking. If not, check your heat setting and wait until smoke appears before adding the fish. Don’t worry if the smoke isn’t billowing: Too much smoke can produce bitterness.

5. PLACE the fish on the opposite side of the grill and close the lid. Cook the salmon until it is fully smoked and flaky, about 30-35 minutes. The smoke will envelop the fish and give it that delicious smoked flavor.

Enjoy the flavor…and the aroma while the fish cooks.