Mastering Tasmanian Salmon on the SNS Kamado: A Step-by-Step Guide

Smoked Tasmanian salmon is super simple to smoke on the SNS Kamado and tastes absolutely delicious. Either use pre-cut pieces, or so what I did below and cook the whole side fillet. 

Step 1. Lighting your SNS Kamado

Fire-up the SNS Kamado using either a charcoal chimney or a Flaming Coals Charcoal Starter Wand. Use the Slow and Sear Deluxe to set up for 2 zone cooking. Boil the kettle and pour the boiling water into the water reservoir of the Slow and Sear. Pour your charcoal into the Slow and Sear (if you use a charcoal chimney to get your charcoal started) and close the lid. While you’re waiting for the grill to get up to 300 degrees F (150C), season the salmon with your favourite seafood seasoning or all purpose rub.  A great option is the Flaming Coals Greek Gyros Rub, which pairs perfectly with seafood, vegetables and so much more. 

Step 2. Prepare for Cooking

To keep the salmon from falling apart while cooking, use the stainless steel SNS Drip n Griddle Pan. Salmon is extremely delicate and it’s highly likely going to break as you try to turn it during the cook. 

Once the SNS Kamado reaches our target cooking temperature of 300 degrees F (150C), add a piece of smoking wood on top of the charcoal for extra flavour. Peach wood is recommended for its light, fruity aroma, but any mild fruit wood will work.

Step 3. Cooking the Salmon

Position the salmon on the opposite of the grill as the charcoal so it cooks over indirect heat, allowing the seasoning and smoke to infuse slowly. After about 30 minutes, carefully flip the salmon either using a wide pizza spatula, a couple of normal spatulas, or very carefully using your hands. If you’re using your hands, remember to use heat proof food handling gloves, or at least use nitrile gloves with a pair of cotton gloves underneath  to protect your hands from the heat. As I said, salmon is delicate and will break if you rush it, which you will do if you burn yourself. 

After about an hour, check the internal temperature of the thickest part of the salmon with an instant read meat thermometer. Once the internal temperature reaches 140°F (60°C), the salmon is ready to come off the grill.

Step 4.  Enjoy the Results

The end result is a beautifully cooked Tasmanian salmon with a golden colour and a deliciously smoky flavour. The combination of the Greek Gyro rub and the light smokiness of the peach wood creates an unforgettable meal. Either pair with some mashed potatoes and veggies, or break it up and add to other dishes such as tacos, pasta or wherever your imagination takes you.

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Happy grilling!

By Rhiannon Peterson