Matt Worgul Smoked Salmon Filet

Smoked Salmon Filet


Fall time is my favorite time of the year. Football, smoked meats, and friends. Over the years I have developed a great appreciation for the fish of the sea. One of my favorites is Smoked Salmon! Not only is Smoked Salmon delicious, it is also a great way to explore new ways of using your Lang Smoker. Without further ado, let’s get started!  Here is what you’ll need:


  • 1 Whole Salmon Filet about 4-5 lbs.
  • Coarse Sea Salt 
  • Fresh Cracked Black Pepper   
  • Aluminum Foil
  • Cream Cheese (optional)
  • Chipotle Peppers in Adobo (optional)
  • Lemon Juice (optional)
  1. Fire up the Lang to between 250-275 degrees and develop a good coal bed.
  2. Find yourself a nice salmon fillet. I prefer to keep it whole as it tends to hold in more moisture, but you can portion it up as you see fit. If you want it to cook evenly you will need to cut off the belly length wise as well as part of the tail and cook it separate of the main piece of the fish. For the first time I would just keep it whole.
  3. Place the belly skin side down on a piece of aluminum foil. I prefer to double up on the foil, this helps with removing the fish when done.
  4. Season the fish with just enough Coarse Sea Salt and Fresh Cracked Black Pepper. It is not necessary for you to overdo it, just enough as if you were seasoning the fish if it came off the grill.
  5. Place the fish with the aluminum foil in the clean burning smoker at 250-275 degrees. I prefer to put it on the top rack as the radiant heat from the baffle plate can overcook the fish. Make sure your fire is clean. Fish oils, especially those found in Salmon, can pick up a lot of flavors. You want to smoke it clean to avoid any off flavors. This step should take somewhere around 45 minutes to an hour depending on the temperature.
  6. Take the temperature of your fish periodically. Pull it out of the cooker at 137 degrees, and place it on a flat surface. Tent the fish with a small piece of foil and let it rest for about 10 minutes. The carryover heat from the cooker will bring the fish up to 142-145 degrees.
  7. Enjoy, unless you want to make a small spread to go with it. Take some cream cheese and blend it with some Lemon Juice and Chipotle Peppers in Adobo to taste. From my family to yours enjoy. Here at Gentle Giant Brewing Company ® we are More Than Just Craft ®!

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