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LOCATION: Recipes >> Outdoor Cooking >> Smoked Salmon 02

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Smoked Salmon
Yield: 8 servings

Pacific king salmon
Alder wood for smoking

1/4 cup dill, dried
1/4 cup brown sugar
2 tsp kosher salt
2 tsp fresh-ground black pepper

Remaining rub
1 cup cider vinegar
1/4 cup oil (canola or corn)
butterflied tail section; or use coho or silver salmon

The night before you plan to barbecue, combine the rub ingredients
in a small bowl. Open the salmon flat and massage it well with
about 2/3 of the rub, reserving the rest of the mixture. Fold the
salmon back into its original shape, place it in a plastic bag,
and refrigerate it overnight. Prepare the smoker for barbecuing,
bringing the temperature to 180 to 200 F. Remove the salmon from
the refrigerator and let it sit at room temperature for 30 minutes.
If you plan to baste the fish, stir the remaining rub together with
the other mop ingredients in a small saucepan and warm the mixture
over low heat. Transfer the salmon to the smoker skin side down,
placing the fish as far from the fire as possible. Cook for 50 to
60 minutes, mopping it after 10 and 30 minutes in a wood-burning
pit, or as appropriate for your style of smoker. The salmon should
flake easily when done. Have a large spatula and a platter ready
when taking the salmon off the smoker, because it can fall apart
easily. Serve hot or chilled.

BBQ Tips: Alder remains the best wood for smoking Pacific salmon.
Alder chips are fairly common across the country, but you may have
more difficulty finding the wood in chunks or logs. Fruit woods
are the best substitute, particularly when mixed with smaller pieces
of alder.


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