Hot-Smoked Salmon
- Ready In:
- 24hrs 15mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1⁄4 cup granulated sugar
- 1⁄4 cup packed dark brown sugar
- 2 tablespoons kosher salt
- 1 tablespoon crushed black peppercorns
- 1 teaspoon ground cardamom
- 1 (1 lb) salmon fillet, pin bones removed
- 2 cups wood chips
- 2 cups water
- cooking spray
directions
- 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.
- Soak wood chips in water 30 minutes; drain well.
- Prepare grill for indirect grilling, heating one side to high and leaving one side with low heat.
- 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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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!