Kingly smoked salmon
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Kingly smoked salmon
  Smoked    Salmon    Seafood  
Last updated 6/12/2012 12:46:16 AM. Recipe ID 6460. Report a problem with this recipe.
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      Title: Kingly smoked salmon
 Categories: Seafood, Grill
      Yield: 8 Servings
           Pacific king salmon*
           Alder wood for smoking

    1/4 c  Dill, dried
    1/4 c  Brown sugar
      2 ts Kosher salt
      2 ts Fresh-ground black pepper

MMMMM-----------------------MOP (OPTIONAL----------------------------
           Remaining rub
      1 c  Cider vinegar
    1/4 c  Oil (canola or corn)
  *butterflied tail section; or use coho or silver salmon
  1. The night before you plan to barbecue, combine the rub ingredients
  in a small bowl. Open the salmon flat and massage it well with about
  2/3 of the rub, reserving the rest of the mixture. Fold the salmon
  back into its original shape, place it in a plastic bag, and
  refrigerate it overnight.
  2. Prepare the smoker for barbecuing, bringing the temperature to
  180' to 200' F.
  3. Remove the salmon from the refrigerator and let it sit at room
  temperature for 30 minutes.
  4. If you plan to baste the fish, stir the remaining rub together
  with the other mop ingredients in a small saucepan and warm the
  mixture over low heat.
  5. Transfer the salmon to the smoker skin side down, placing the fish
  as far from the fire as possible. Cook for 50 to 60 minutes, mopping
  it after 10 and 30 minutes in a wood-burning pit, or as appropriate
  for your style of smoker. The salmon should flake easily when done.
  Have a large spatula and a platter ready when taking the salmon off
  the smoker, because it can fall apart easily. Serve hot or chilled.
  BBQ Tips: Alder remains the best wood for smoking Pacific salmon.
  Alder chips are fairly common across the country, but you may have
  more difficulty finding the wood in chunks or logs. Fruit woods are
  the best substitute, particularly when mixed with smaller pieces of

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Recipe ID 6460 (Apr 03, 2005)

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