Smoked Salmon in Ultimate Dutch Oven
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
6Hungry Friends 26Hours
Cook Time Passive Time
3-5Hours 26Hours
Servings Prep Time
6Hungry Friends 26Hours
Cook Time Passive Time
3-5Hours 26Hours
Ingredients
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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