Smoked Salmon a special barbecue recipe!
Smoked salmon makes a great BBQ meal and leftovers can be given
When I talk about smoked salmon, I am not talking about Nova or
Lox which is cured salmon. (here is a recipe for simple great
Lox if you want it) I’m talking about seasoned, smoked salmon the outdoorsman
way. Here it is:
(note: I refer to certain name brands because I have found them
superior for this application only. I have no interest in endorsing
these products otherwise.)
I use a Brinkman or CharBroil electric smoker (I have both, but
similar smokers will work just fine) with a SmokePistol attachment.
I like the electric smoker for ease of use and the SmokePistol
puts out plenty of smoke. This way I can spend my time drinking
beer and having a good time instead of monitoring a fire and
2.5 lbs skin off) I prefer using the farm raised to
wild salmon because the taste is not as strong and people who don’t like salmon
will like this smoked salmon but the wild salmon is great for salmon lovers.
Heinz or Lee & Perrins (my favorite) Worcestershire sauce.
wood SmokePistol cartridge (other wood flavor is good but
I prefer Maple)
Steak Seasoning (or other seasoned salt)
2 TBS Ketchup into a cup and mix a little Worcestershire into
it well. Pour
into a glass bowl. Add ½ cup Worcestershire
and ½ cup Soy sauce. Add ½ teaspoon salt, ½ teaspoon
pepper and ½ teaspoon Montreal Steak seasoning. Stir well.
Cut salmon (across filet) into 3” to 4” wide strips. Place salmon
into the above marinade and refrigerate for about 1 hour. Take
the grills from your smoker and rub butter on both sides of each
grill (this makes cleanup easy and helps keep salmon from breaking
and sticking). Place Salmon on the grills, sprinkle with Montreal
Steak seasoning and let them sit for about 15 min outside the smoker
while your smoker heats up. (you want the salmon to dry out a little)
Fire up your SmokePistol or other smoke source in your heated smoker
and make sure your water pan is full. (you need moist heat for
smoking fish and seafood) I use maple wood because the flavor is
great with salmon but hickory and others will work fine. Place
the grills loaded with salmon into the smoker and smoke for about
3 – 4 hours with the temperature about 215 - 225 degrees F.
When the smoked salmon is done I take several pieces and vacuum
seal them individually with one of those food sealers. I do it
while they are hot and then immediately refrigerate. This will
increase there longevity if you want to give them to friends.