Salmon, Lightly Smoked

Grilled Salmon

This is mainly grilled salmon with a light, smoked flavor from the wood chips. Instructions are given for both a gas and charcoal grill.


  • 2 salmon fillets,  app 6oz (180gr) each 
  • 2 tbs lemon juice
  • 2 tbs olive oil
  • 1 tbs fresh lemon thyme or regular thyme leaves
  • 1 tbs fresh tarragon
  • 1 tbs snipped fresh parsley
  • 1 tsp rock salt
  • wood chips for smoking


  • In small bowl whisk together lemon and oil, it should get thick. Add herbs. 
  • Spread marinade evenly over salmon and allow to marinate 10 – 15 minutes.
  • Soak a small handful of wood chips in water for at least 15 minutes.
  • Charcoal: 
  • Put charcoal in the barbecue, off to one side and light it.
  • When the coals are glowing, add the salmon, either in a basket or on a grill mat, to the other side – in other words, not over the coals. 
  • Throw some wood chips on the coals and cover. Cook for 10 – 15 minutes
  • Gas grill: 
  • Only light one side of the grill. 
  • Wrap the soaked wood chips loosely in foil. 
  • Poke a few holes in the foil and place on the grill. 
  • Keep the fish off of direct heat and the grill cover closed and vented or propped open an inch or so. 
  • Cook for 10 – 15 minutes.
  • In all cases, fish should flake easily but not be dry. Slightly pink in the center is perfect. Remove from heat and serve, sliding it off the skin if needed.


We use apple wood chips – because we have an apple tree. Use whatever you have access to. Wood chips are readily available in the U.S. to be used in smoking and barbecuing. 

Keywords: smoked salmon, grilled salmon, smoking food