Smoked Salmon in the Ultimate Dutch Oven

Perfect

My better half knows how to smoke ribs and chicken and brats in his Camp Chef Ultimate Dutch Oven, but this is the first time he smoked salmon.  Let me brag and say that this is the best smoked salmon I have ever placed on a fork and put into my mouth.

The. Best. Ever.

Even better than Seattle’s amazing Ivar’s smoked salmon. Yep.  That’s a big claim and I stand behind it 100%.  Go ahead.  Try it out and let me know if I am telling a big fish story.

We started with a beautiful filet of salmon from Costco, skin removed and no bones.  We then pulled up Alton Brown‘s recipe for smoked salmon and went to work.

Yes, this recipe takes a lot of time.  A whole day and then some.  But this is an investment in gourmet camp cooking.  I promise you it is worth every single long moment!

Smoked Salmon in Ultimate Dutch Oven

Smoked Salmon in Ultimate Dutch Oven
Print Recipe
Elegant, light, smokey, moist.... a marvelous experience in your mouth, I promise! Make sure to plan ahead to properly prepare the salmon a day ahead of time and then allow 3-5 hours in the Ultimate Dutch Oven. You will be so glad you took the time to make this melt-in-your-mouth salmon and your family and friends will be begging you to make more.
Servings Prep Time
6 Hungry Friends 26 Hours
Cook Time Passive Time
3-5 Hours 26 Hours
Servings Prep Time
6 Hungry Friends 26 Hours
Cook Time Passive Time
3-5 Hours 26 Hours
Smoked Salmon in Ultimate Dutch Oven
Print Recipe
Elegant, light, smokey, moist.... a marvelous experience in your mouth, I promise! Make sure to plan ahead to properly prepare the salmon a day ahead of time and then allow 3-5 hours in the Ultimate Dutch Oven. You will be so glad you took the time to make this melt-in-your-mouth salmon and your family and friends will be begging you to make more.
Servings Prep Time
6 Hungry Friends 26 Hours
Cook Time Passive Time
3-5 Hours 26 Hours
Servings Prep Time
6 Hungry Friends 26 Hours
Cook Time Passive Time
3-5 Hours 26 Hours
Ingredients
Servings: Hungry Friends
Instructions
  1. Prepare the rub. Mix together salt, sugar, brown sugar, and crushed peppercorns in a bowl.
  2. Stir with a fork until all ingredients are distributed evenly throughout the rub.
  3. Measure out a long pieces of wide aluminum foil that is about twice the length of the salmon. Place on a jelly roll pan that is as long as the salmon. Cover the aluminum foil with two lengths of plastic wrap that overlap in the middle. Place 1/3rd of the rub in the center of the plastic/aluminum foil.
  4. Place salmon on top of rub, moving it around to distribute the seasoning evenly underneath the salmon. Pour remaining rub over the top of the salmon and press the rub over the top of the salmon. Smooth the rub over the salmon until it is evenly distributed.
  5. Pull the plastic wrap up and around the salmon from both ends, then pull the plastic wrap up from each side until the salmon is wrapped tightly in plastic wrap. Repeat with the aluminum foil. Place in the refrigerator for 12 hours. Turn package over and chill for another 12 hours. Remove salmon from wrapping and remove rub by running cold water over the salmon. Rub the salmon under the running water until you can't feel the grains of salt and sugar and pepper and the salmon is smooth.
  6. Place salmon on top of a wire rack over a large jelly pan and set out in a cool place (not refrigerator) until the salmon is dry to the touch. We placed a small fan next to the salmon to expedite this stage and it was ready after an hour.
  7. Cut the salmon into three pieces that are about 4-inches wide. If the salmon has a tail or thin end, trim it off. You want the pieces to be very close in size and thickness to cook evenly.
  8. Place salmon around the top shelf of the Ultimate Dutch Oven and place lid on the oven.
  9. Place three hot charcoals close together then sprinkle a handful of wood chips on top to create smoke.
  10. Place center of the Ultimate Dutch Oven over the smoking wood chips and charcoal. The smoke will rise up through the center and hang out with the salmon for about three hours. The charcoal and wood chips will need to be replaced periodically, depending on the environmental conditions, to keep a constant flow of smoke through the oven.
  11. Check the internal temperature of the oven and keep it between 150F and 160F.
  12. The salmon is done when its internal temperature is 150F.
  13. Enjoy!!
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5 Responses to Smoked Salmon in the Ultimate Dutch Oven

  1. Michel Dumont says:

    Once I get my Cast iron UDO, I’m trying this recipe. Thank for sharing.

    • Texas Iron Chef says:

      Hi Michel! Let me know when you try it. I’d love to hear your thoughts about how it turns out. Happy Cooking!

  2. Martin says:

    Thank you from Germany

  3. Michel Dumont says:

    Received my UDO, but don’t understand the number 14 on the lid when in reality it’s 12” wise.

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