Print

Coffee-Rubbed and Honey-Glazed Cedar Wood Smoked King Salmon Mignon

Chili-Rubbed and Honey-Glazed Cedar Wood Smoked King Salmon Mignon
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 6 -8 Salmon Filet Mignon Steaks
Author A Bachelor & His Grill

Ingredients

  • 6-8 cups cedar wood chips
  • 1 gallon water
  • 1/2 cup cheap rum
  • 4-6 salmon filets mignon steaks
  • Dark Roast Coffee and Chili Salmon Rub recipe above
  • Honey-Soy Glaze recipe above
  • Fresh herbs to garnish

Instructions

  • In large container combine water and rum, then submerge wood for 1 hour prior to smoking.
  • Meanwhile, prepare the salmon "mignon steaks" by slicing the fish filet lengthwise and removing the center strip of the filet. Trim the ends of the filet for evenness then roll the filet upon itself and tie to form a psuedo, "salmon mignon steak." (note: if you'd prefer, ask your butcher to slice and tie the salmon into "filet steaks"). Next, prepare the honey glaze and spice rub. Roll the exterior of the salmon through the spice rub. Set all aside.
  • Preheat grill to 225-250F using the 2-zone grilling method in the notes section below. Once the grill reaches temperature, spread the pre-soaked wood chips directly over the cooler, indirect heat grill grates and close the lid. When smoke begins to emanate from the grill simply lay the spice-encrusted salmon mignons upon the wood. Smoke for approximately 30 minutes with the grill lid closed, or until internal temperature reaches 130F, basting intermittently with olive oil.
  • When internal temperature is at 130F begin lightly brushing exterior of the salmon with the honey-soy glaze, caramelizing one layer upon another until the internal temperature of the fish reaches 135F. Remove fish from the grill and rest under a tin foil tent for 5 minutes.
  • To plate, season additionally to taste, place over a bed of grains, garnish with fresh herbs and serve alongside a tall, dark and handsome porter beer.

Notes

Two-Zone Cooking Method: Heat only one side of the grill, creating one hot direct heat zone and one cooler indirect heat zone. Target grill temperature of 450F. This technique is imperative to the pizza grilling process.
Gas:
1-burner grill – Turn the grill to high, then leverage the warming shelf, lined with tin foil, removing the meat from direct contact with the grill grates.
2-burner grill – Turn right side of the grill to high & leave the left side off.
3-burner grill – Turn far right side of the grill to high, the middle to low-medium and the left side off.
4-burner grill – Turn far right side of grill to high, middle right to medium, middle left to low, & leave the far left zone off.
2-Zone Grilling Surface on Charcoal:
Ignite the charcoal in a chimney starter. When coals are glowing red, dump coals onto the grill floor. Rake coals, pushing ⅔ to one side of the grill, slanting the remaining coals to the opposite side of the grill, establishing high-piled 1 hot zone & 1 cooler zone. For every hour of cooking, add a half-stack of coals.
Safety First:
Pay special attention to grill and smoke in an open area. With open flame and smoldering wood chips, do not smoke within 6 feet of your home or covered structure. Do not smoke in a closed space, in your garage, bedroom or bathroom.
Keep the grill lid closed as much as possible for consistency of heat and airflow.
Maintain a full water spray bottle near by to douse flames as they arise.
With attention to safety first, this will be the undisputed best smoked chicken ever pulled from your grill.