Name: Tequila-Smoked Salmon with Radish Salsa
Prep time: 35 min
Cook time: 10 h 15 min
Total time: 10 h 50 min
Yield: 8 to 12 servings
Ingredients: ½ cup/110 grams packed light brown sugar; ¼ cup/45 grams kosher salt; ¼ cup/60 milliliters plus 1 tablespoon tequila, divided; ¼ cup/6 grams chopped fresh cilantro leaves and tender stems; 1 jalapeño chile pepper, finely chopped (about 1 tablespoon); 1 tablespoon finely grated lime zest; 1 tablespoon finely grated lemon zest; 1 teaspoon ancho chile powder; 1 center-cut salmon fillet (with skin), 2 to 2¼ pounds and 1¼ to 1½ inches thick, pin bones removed; 1 tablespoon olive oil; 1 bunch radishes (12 to 16), trimmed and cut into very fine matchstick strips; ½ cucumber, peeled, seeded, and cut into ⅛-inch dice (about ½ cup); ¼ cup/30 grams finely chopped red onion; 2 tablespoons chopped fresh cilantro leaves; 5 teaspoons fresh lime juice; 5 teaspoons granulated sugar; ½ to 1 jalapeño chile pepper, seeded and finely chopped (2 to 3 teaspoons); ¼ teaspoon kosher salt; Tortilla chips

Ingredients

Salsa

Special Equipment

2 large handfuls apple wood chips

Take your grill anywhere

Fire up your grill

Download the app

Instructions

In a small bowl mix together the brown sugar , salt, ¼ cup tequila, cilantro , jalapeño, lime zest, lemon zest, and chile powder. Place the salmon, skin side down, in a glass or ceramic baking dish just large enough to hold it.
Remove any pin bones using a small piece of paper towel to help you grasp one end of the bone while you pull it out. Spread the sugar mixture over the salmon, covering it entirely. Cover with plastic wrap and refrigerate for 7 to 8 hours.
Rinse the salmon well under cold running water to remove the sugar mixture. Pat it dry with paper towels, then place, flesh side up, on a (baking sheet) . Brush the flesh with the oil and the remaining 1 tablespoon tequila. Refrigerate, uncovered, until the salmon looks lightly glazed, about 45 minutes.
Soak the wood chips in water for at least 30 minutes.
Soak the wood chips in water for at least 30 minutes.
Prepare the grill for indirect cooking over very low heat (200° to 250°F) .
Place a large foil pan on top of the Flavorizer bars, below the cooking grate. Fill it halfway with room temperature water. Prepare the grill for cooking over very low heat (225°F) .
Brush the cooking grates clean. Drain and add half of the wood chips to the grill, following manufacturer's instructions, and close the lid. When smoke appears, grill the salmon over indirect very low heat, with the lid closed, until it is firm to the touch and has a golden patina, 55 minutes to 1¼ hours. After about 30 minutes of cooking time, drain and add the remaining wood chips. Remove the salmon from the grill and let rest for 20 minutes.
Brush the cooking grates clean. Grill the salmon above foil pan, over very low heat, with the lid closed, until it is firm to the touch and has a golden patina, 55 minutes to 1¼ hours. Remove the salmon from the grill and let rest for 20 minutes.
In a medium bowl combine all of the salsa ingredients and mix well. Slice or flake the cooled salmon into bite-sized pieces. Serve on tortilla chips topped with the salsa.

Salsa

Special Equipment

2 large handfuls apple wood chips

Take your grill anywhere

Fire up your grill

Download the app

In a small bowl mix together the brown sugar , salt, ¼ cup tequila, cilantro , jalapeño, lime zest, lemon zest, and chile powder. Place the salmon, skin side down, in a glass or ceramic baking dish just large enough to hold it.
Remove any pin bones using a small piece of paper towel to help you grasp one end of the bone while you pull it out. Spread the sugar mixture over the salmon, covering it entirely. Cover with plastic wrap and refrigerate for 7 to 8 hours.
Rinse the salmon well under cold running water to remove the sugar mixture. Pat it dry with paper towels, then place, flesh side up, on a (baking sheet) . Brush the flesh with the oil and the remaining 1 tablespoon tequila. Refrigerate, uncovered, until the salmon looks lightly glazed, about 45 minutes.
Soak the wood chips in water for at least 30 minutes.
Soak the wood chips in water for at least 30 minutes.
Prepare the grill for indirect cooking over very low heat (200° to 250°F) .
Place a large foil pan on top of the Flavorizer bars, below the cooking grate. Fill it halfway with room temperature water. Prepare the grill for cooking over very low heat (225°F) .
Brush the cooking grates clean. Drain and add half of the wood chips to the grill, following manufacturer's instructions, and close the lid. When smoke appears, grill the salmon over indirect very low heat, with the lid closed, until it is firm to the touch and has a golden patina, 55 minutes to 1¼ hours. After about 30 minutes of cooking time, drain and add the remaining wood chips. Remove the salmon from the grill and let rest for 20 minutes.
Brush the cooking grates clean. Grill the salmon above foil pan, over very low heat, with the lid closed, until it is firm to the touch and has a golden patina, 55 minutes to 1¼ hours. Remove the salmon from the grill and let rest for 20 minutes.
In a medium bowl combine all of the salsa ingredients and mix well. Slice or flake the cooled salmon into bite-sized pieces. Serve on tortilla chips topped with the salsa.

Back to blog

Instructions

Salsa

Special Equipment

Company

Customer Care

Explore

Replacement Parts