EZ Salmon?

[RevZiLLa]

My family really likes salmon done simply in the oven. A splash of olive oil, dust with salt, pepper, onion powder, kiss with garlic, sprinkle on some dill and cook in a 300* oven till it gets hot and begins to opaque.

Simple and good.

Well, its going on the smoker. Since the above oven treatment is so good, I see no need to brine or cure ahead of time for a HOT smoke. A splash of olive oil to simulate a pellicle, Lawry's, pepper, a moderate dusting of brown sugar...220* 'till its done. 140* internal...maybe that will take one or to hours??? I'll smoke it on the top rack so nothing drips on it and put it onto a small piece of foil.

I didn't think the dill would be good with the smoke. Using apple and hickory.

 

[qman]

Sounds like a plan to me, Rev. That is basically how I do quick salmon around here.

Depending on the thic.kness, it normally takes just over an hour in my cooker, running a little hotter than your plan [more like 250 degrees].

I do use the dill, my family likes it, and to us it does not clash with the smoke flavor. Pecan is my wood of choice for salmon.

 

[RevZiLLa]

If dill and smoke is good enough for a Brother, it is good enough for me.

 

[RevZiLLa]

Wll it worked out pretty good and it was real EZ. Only took one hour at 220* to get it right. Wife substituted turbinado for the brown sugar.