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    You are in: Home / Recipes / Hot-Smoked Salmon Recipe
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    Hot-Smoked Salmon

    Total Time:

    Prep Time:

    Cook Time:

    24 hrs 15 mins

    24 hrs

    15 mins

    gailanng's Note:

    I'm gonna try this...just watch me! From Kirsten Dixon, The Winterlake Lodge Cookbook and The Riversong Lodge Cookbook, Cooking Light. Note: Wood chips are available in small bags from most markets. Alder wood is the go-to choice for hot-smoking salmon.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine sugars, salt, peppercorns, and cardamom in a small bowl. Rub sugar mixture into salmon flesh, and pack the remaining rub around salmon. Wrap salmon tightly in plastic wrap and then in aluminum foil. Refrigerate 12 to 24 hours. Unwrap salmon, and rinse with cold water. Pat salmon dry.
    2. 2
      Soak wood chips in water 30 minutes; drain well.
    3. 3
      Prepare grill for indirect grilling, heating one side to high and leaving one side with low heat.
    4. 4
      Place wood chips on hot coals. Place a disposable aluminum foil pan on the unheated side of grill. Pour 2 cups water in pan. Coat grill rack with cooking spray; place on grill. Place salmon on grill rack over foil pan on unheated side. Close lid; cook 15 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Center of fish should be opaque and warm.

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    Nutritional Facts for Hot-Smoked Salmon

    Serving Size: 1 (270 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 252.0
     
    Calories from Fat 45
    18%
    Total Fat 5.1 g
    7%
    Saturated Fat 0.9 g
    4%
    Cholesterol 52.3 mg
    17%
    Sodium 3581.5 mg
    149%
    Total Carbohydrate 27.7 g
    9%
    Dietary Fiber 0.6 g
    2%
    Sugars 25.8 g
    103%
    Protein 23.6 g
    47%

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