Smoked Salmon Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1: Salmon, or fresh salmon ste
1: Butter, melted
1: Lemon juice, fresh
1: Seasoned salt,
1: Dill,
1: Cucumber mayonnaise, (see r
1: Yogurt dill sauce, (see rec
Directions:
Servings: 1
SALMON STEAKS: Combine equal parts of butter and lemon and brush each
steak on both sides with the mixture. Sprinkle with seasoned salt and
dill. Serve with Cucumber Mayonnaise. Charcoal Smoker: Use 5 lbs.
charcoal, 3 quarts hot water, 1 to 2 wood chunks and smoke 1 hour.
Electric Smoker: Use 2 quarts hot water, 1 to 2 wood chunks and smoke
1 hour. WHOLE SALMON: Brush salmon cavity with dill and seasoned
salt. Repeat on the outside of the salmon. Chill leftover salmon and
serve with sour cream and dill or Yogurt Dill Sauce. Charcoal Smoker:
Use 7 to 9 lbs. charcoal, 4 quarts hot water, 2 wood chunks and smoke
3 to 5 hours, depending on size. Electric Smoker: Use 4 quarts hot
water, 2 wood chunks and smoke 3 to 5 hours, depending on size.
Yield: 1/3 lb. per person Note: This very expensive delicacy can be
made easily and economically at home. Serve hot or cold with Cucumber
Mayonnaise or Yogurt Dill Sauce. Another note: Frozen seafood should
always be thawed before cooking. The most harm you can do to seafood
is to overcook. Seafood is done when the flesh turns white or
opazue. The meat will flake easily when forked and shellfish will
feel firm to the touch. If cooked in the shell, the shells will open
when done. Seafood is most delicate and requires short cooking times.
Fish with high fat content will require longer cooking. Recipe from
"Cookn Cajun Water Smoker Cookbook".
Source from luhu.jp
SALMON STEAKS: Combine equal parts of butter and lemon and brush each
steak on both sides with the mixture. Sprinkle with seasoned salt and
dill. Serve with Cucumber Mayonnaise. Charcoal Smoker: Use 5 lbs.
charcoal, 3 quarts hot water, 1 to 2 wood chunks and smoke 1 hour.
Electric Smoker: Use 2 quarts hot water, 1 to 2 wood chunks and smoke
1 hour. WHOLE SALMON: Brush salmon cavity with dill and seasoned
salt. Repeat on the outside of the salmon. Chill leftover salmon and
serve with sour cream and dill or Yogurt Dill Sauce. Charcoal Smoker:
Use 7 to 9 lbs. charcoal, 4 quarts hot water, 2 wood chunks and smoke
3 to 5 hours, depending on size. Electric Smoker: Use 4 quarts hot
water, 2 wood chunks and smoke 3 to 5 hours, depending on size.
Yield: 1/3 lb. per person Note: This very expensive delicacy can be
made easily and economically at home. Serve hot or cold with Cucumber
Mayonnaise or Yogurt Dill Sauce. Another note: Frozen seafood should
always be thawed before cooking. The most harm you can do to seafood
is to overcook. Seafood is done when the flesh turns white or
opazue. The meat will flake easily when forked and shellfish will
feel firm to the touch. If cooked in the shell, the shells will open
when done. Seafood is most delicate and requires short cooking times.
Fish with high fat content will require longer cooking. Recipe from
"Cookn Cajun Water Smoker Cookbook".
Source from luhu.jp