Recipe by: Cook'n Cajun Water Smoker Cookbook
1 whole salmon - OR fresh salmon steaks, about 1-in. thick
butter - melted
lemon juice - fresh
dill Cucumber Mayonnaise - (see recipe)
Yogurt Dill Sauce - (see recipe)
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
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.
Note: This very expensive delicacy can be made easily and economically
at home. Serve hot or cold with Cucumber Mayonnaise or Yogurt Dill
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 opaque. 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. .
Email me and tell me if you like my barbecue recipe site!