Smoked Rosemary Salmon

Smoked Rosemary Salmon

Prep Time12 hours
Cook Time10 minutes
Servings: 4


  • 1 1/2- lb Skinless salmon filet
  • Fresh rosemary
  • 1 bottle Italian dressing
  • 1 bag Hickory wood chips


Marinate Salmon:

  • Place salmon in Ziploc® bag.
  • Cover salmon with Italian dressing and add fresh rosemary.
  • Put in refrigerator overnight, or if time does not permit, at least a couple of hours.

Prepare Wood Chips:

  • Soak hickory chips for 1/2 hour or longer.
  • Place wood chips in aluminum foil packet and perforate foil. DO NOT cover entire cooking entire cooking area with aluminum foil.

Cooking Instructions:

  • Note: Salmon must be cooked using indirect heat.
  • Prepare grill for indirect cooking (between 275 and 300ºF)
  • Place wood chips in foil over flame.
  • Note: You may want to make another packet of wood chips in foil and change out when the chips in the first packet are burned up.
  • Remove salmon from bag and place on the opposite side of the grill.
  • Note: Do not place salmon directly over heat source.
  • Hint: Place salmon on wire cooking rack. It will be much easier to remove salmon from grill after cooking.
  • Slowly cook salmon for approximately 1 1/2 hours. The salmon will be lightly browned.
  • Remove the salmon from the grill.
  • Garnish with fresh rosemary and a lemon wedges.
  • Serve.