Paleo Cold-Smoked Salmon


Paleo Cold-Smoked Salmon



  • 1 side of salmon
  • 2 limes, zested & juiced
  • 2 lemons, zested & juiced
  • 1 orange, zested & juiced
  • sea salt & ground black pepper to taste
  • 1 T olive oil
  • 4 T fresh parsley, minced
  • 2 cups wood chips
  • 2 foil half pans



    1. Look up zesting citrus fruit online: Use a microplane, or fine cheese grater, to zest all citrus fruit into a bowl. Set aside.
    2. Juice all citrus fruit into a separate bowl. Set aside.
    3. Place salmon, skin side down, into a large roasting pan or deep hotel pan.
    4. Pour citrus juice over salmon.
    5. Sprinkle citrus zest all over salmon.
    6. Season with salt & pepper.
    7. Let stand in fridge 8 hours.
    8. When you are ready to smoke the salmon: turn one side of grill on high heat, and the other on low heat.
    9. Poke holes in the bottoms of both foil pans. Put wood chips in one pan, use other as a dome lid.
    10. Place pan with wood chips on the hot side of the grill.
    11. Use paper towels to pat dry the salmon (both sides).
    12. Place skin side down on cold side of grill.
    13. Close lid, make your grill into a smoker.
    14. Check frequently, making sure chips are not on fire, just smoldering (lower heat if the begin to burn).
    15. Use a large spatula to gently check that the skin is not sticking to the grates.
    16. Around 30 minutes, the salmon should be cooked through.
    17. Remove from grill, place in fried to cool.
    18. When ready to serve: Brush fish with oil, sprinkle parsley over entire salmon.
    19. Can be served cold or room temperature.

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