SMOKED SALMON – This salmon is very easy to prepare. It has been a great hit for those who are “iffy” about fish.
1 whole fillet Salmon
2 – 3 tsp Salt
1 – 2 tsp Ground Pepper
1⁄4 – 1⁄2 tsp Garlic Powder
1 – 2 TBSP Oil or Melted Butter
4 – 6 oz Apple or Pecan Wood Chips, wrapped in foil
One grill-safe pan with 2 – 3 inches water
This recipe works best on a grill. It can be done in the oven by adding just a touch of
liquid smoke to the fish and omitting the wood chips. Turn on the grill to a low temperature.
The thermometer should read between 225 and 250 degrees F. Place the fillet on a piece
of foil large enough so no fish hangs over. Fold the edges of the foil so that only 1 inch
protrudes from the edges of the fillet. Sprinkle the salt, pepper, and garlic powder over the
whole fillet. Brush the oil or butter over the fish. Set the wood chips and pan of water over
the direct heat. Place the fish on the grill, off the direct heat. Cook for 2 – 2 1⁄2 hours,
depending on desired texture. Remove from heat and serve. The skin on the fillet should
peel right off.
Serves 2 – 5 people, depending on the size of the fillet.