What's your 'go to' for 'hot' smoked salmon?
I have a couple of my own variations of smoking salmon (read 200f - 300f on a grate in a WSM or Rebel [not direct or planked]) but I'm interested in getting some great salmon variations that people do.
In the end, I'm looking at using some of these for doing about 300 servings at fish fries next Lenten season, so whatever it is I'll be scaling!
So lets hear what you do with your salmon!
I guess I should start with something! My favorite is a rosemary lime smoked salmon.
1 half side of salmon.
about a cup of lime juice
a handful of rosemary sprigs
a couple squeezes of horseradish
a couple tablespoons of olive oil
Mix the lime juice horseradish and olive oil up. Put it all in a gallon sized ziploc and then put the salmon, folded or rolled, into the bag. Chill just a couple of hours.
Fire up the smoker to 275/300. Pull the fish out and let it try a bit. Toss the marinade (except for the rosemary sprigs). Salt and pepper the fish to taste. Rub the grates liberally with oil and then smoke skin side down. I usually like alder/cherry mix. Toss the Rosemary sprigs onto the fire as well when you put the fish on.
Smoke until desired doneness. For me, just under an hour.
Neil -- "Easy Bake Master"
NB Bandera [gone to heaven...conveniently located in Long Island, NY]
Rebel 23, WSM A, WSM B, UDS, Easy Bake Oven
Pork Pistols BBQ
MOINK...It's what's for linner.