Smoked Salmon With Sweet Onions

Recipe by Galley Wench
READY IN: 25mins




  • 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).