Prep 5 mins
Cook 20 mins
Another recipe for my stove-top smoker! Love this thing! Cooking time does not include marinade time. Because the salmon cooks quickly, either partially cook the potatoes or add them to the smoker and smoke until partially cooked before adding the salmon. Serve with your favorite dill sauce (mine is Sour Cream & Dill Sauce to Serve With Salmon)
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 2 teaspoons ground black pepper
- 2 bay leaves
- 1 cup dry white wine
- 2 lbs salmon fillets
- 1 large sweet onion, sliced very thinly
- 6 golden potatoes, peeled and partially cooked
- 1 sweet red pepper, seeded and sliced
- 1 tablespoon alder wood chips (I've also used cherry wood)
- lemon, and
- parsley sprig (to garnish)
- In a shallow glass dish (or zip lock bag) combine the sugar, salt, pepper, bay leaves, and wine.
- Stir to dissolve the sugar and salt.
- Place the salmon fillet in the solution; cover and refrigerate for at least 2 hours, preferably overnight.
- Remove and blot the marinade from the salmon.
- Place the Alder wood chips in the base of the smoker and position the drip pan and rack.
- Line the drip pan with aluminum foil and pour about 1/3 cup of the marinade into the drip pan.
- Lay the fillet on the smoker rack, skin side down, and cover with several layers of the sliced sweet onions, placing potatoes and peppers around the salmon.
- Cover and smoke in the usual fashion for 15 - 18 minutes.
- Transfer the fish and sliced onions carefully with a spatula to a serving platter.
- Garnish with the parsley and lemon wedges.
- Serve with your favorite dill sauce (my favorite Recipe #102047).
this was wonderful. i used whole salmon instead of fillets, and i added some dill. the smoke flavor balanced well with the sweetness of the onions and the brine. i served this with wilted spinach and wild rice. a fabulous meal.