Paul Rolfe's Favorite Smoked Salmon Recipe...
Cook's notes: Paul Rolfe, a good friend of ours, recently shared this Smoked Salmon Recipe. For all you salmon lovers, this one is a true winner. This recipe is done, as the name suggests, utilizing a smoker.
- Fillet of Salmon skinless
- 1/3 to 1/2 cup of Kosher salt
- 1/2 pod of crushed garlic, per side
- 3-4 fresh lemons
- Simply Dill
- Olive Oil
Brine fish on both sides with Kosher salt for 30 –45 minutes. Rinse fish of all salt. Score both sides of fish. Next rub olive oil over both sides of fish. Then rub crushed garlic over both sides of meat paying attention to rub into score marks. Chop chives and rub on fish, again paying attention to rub into score marks. Squeeze fresh lemon juice over fish. Next sprinkle dill and simply dill over the fish (heavy). Then lightly sprinkle tarragon and paprika over fish. This process should apply to both sides. Place the fish on indirect heat @ approximately 150 to 200 degrees for 45 minutes. Then turn and cook additional 45 minutes on other side or until done. Do not dry fish out. Wrap in foil overnight and allow flavors to blend. Serve with dill sauce and crackers.
Note: Dill sauce is base of mayo and lemon juice, as well as dill. Add a dab of horseradish, chives, fresh garlic, flat parsley and thyme.
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