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RPEE&G Smoked Salmon

Ralph Reiley
Ralph Reiley Posts: 1
edited November -1 in Seafood


One whole salmon, cut down the middle.  You can fillet it or leave the bones in.  I usually leave the bones in, as they are very easy to remove after cooking.






The day before cooking, add generous portions of salt and sugar on each half of the salmon.  Also add some pepper and dill to taste.  Put the halves of the fish back together, wrap in plastic, put in refrigerator.  Lay flat on a large platter.  Put another platter, or a short board on top, and put a heavy weight on.   A jug of milk, a brick, anything heavy.

The day of cooking, take salmon out of refrigerator to come to room temperature.

Place salmon on a metal grill pan, skin side down.

Light the egg, get the temperature up to 400-500 degrees, and throw on a several handfulls of wet alder chips. 

Put on the salmon.  Close down top and bottom air vents to bring temperature down to 150-200 degrees.  After 15 minutes or so, check the fish.  Small drops of fat should start forming on top of the fish.  When the entire fish is evenly covered in small drops of fat, it is done. 

The fish should be very juicy and tasty, and needs no additional sauce or seasoning.


Number of Servings: 12-15

Time to Prepare: