Savory Smoked Salmon

Submitted by tommer100

"Salmon can be prepared in lots of different fantastic ways. Cold smoked and warm smoked salmon are some of my favorites. This recipe is the warm smoked version. You'll need some way to maintain a low temperature (200 degrees Fahrenheit) smoke-filled cooking environment (there are lots of ways to do this without investing in a massive offset smoker...just Google it). This recipe is easy to execute and has a pretty large "botch window" (patent pending)."

 

• Ready In: 2hrs 15mins
• Ingredients: 3
• Serves: 5

ingredients

• 1 whole salmon fillet (3-4 pounds)
• 2 tablespoons kosher salt
• 1 tablespoon dried dill weed

directions

1. Bring your smoking device to 200 degrees Fahrenheit. If you have options for the kind of wood for your smoke, you should choose a fruit wood (e.g. apple, cherry, pear, etc.).
2. Remove the salmon from the packaging and dry it with a paper towel.
3. Inspect (run your fingers down the filet) for any bones. Remove them with needle-nose pliers or something dantier if you have it.
4. If the tail end of the fillet is really thin, you can trim it off as it will will just dry out during the cook.
5. Place the fillet on a piece of aluminum foil (if it has skin on it, then skin side down).
6. Liberally coat the salmon in the kosher salt.
7. Evenly sprinkle the dill on the fillet. Do not over coat.
8. Cut the foil to just the edges of the fillet to maximize air flow in the cooking environment.
9. Let the salmon sit for about 15-20 minutes before putting on the smoker.
10. Place the salmon (still on the foil) on the grates and pull it off after two hours (maybe less for thinner fillets).
11. No need to let this fish sit after cooking. You can dig in right away.