Camerons
Hot Smoked King Salmon
Ingredients
1 pound King Salmon fillet
Salt & Pepper
1 T Alder, Cherry or Oak chips* (if you like a strong smoked
flavor, use 1 1/2 T)
Method
Place wood chips in a small pile in the center your Camerons
smoker, (if using larger wood chips, soak for 20 minutes).
Place the drip tray on top of the wood chips inside the smoker
base. Place the wire rack on top of the drip tray & arrange
the salmon, skin side down on it. Add salt & pepper to
taste. Slide the lid closed and place the entire unit on the
heat source. Medium heat settings yield the best results.
Smoke 17 - 20 minutes. Turn burner off and let stand covered
for 5 minutes.
*Alder
wood is famous in the Pacific Northwest for smoking salmon,
this mild wood is the chef’s smoke of choice when looking
to create a delicate smoky flavor. Cherry wood is rich in
flavor, yet very smooth. Oak a stronger wood, is the backbone
of smoking flavor. Recipe from Camerons Recipe Collection,
by Chris Malone
Serves
2 as main course, 6-8 as appetizer
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