Title: Bbq [Smoker] Salmon 2
Categories: Bbq Smoke Fish Salmon
Yield: 4 Servings
I had the same question about 3/4 months ago and Uncle Jeff, the fisherman,
came to my rescue. Here's what I did and everyone loved it: soaked the
pesky little pescatores in salt water brine for about an hour, then rinsed
off with fresh water and pat dry with paper towels. IMPORTANT- Spray entire
fish with Pam or as it cooks it will stick and come off in pieces. Put on a
hot SnPP for about 2 hours at 225 degree +/- and basted every 30 minutes
with melted butter and dill, nothing else. Recommend using light wood such
as Alder or Pecan for smoke. It won't over power the fish. I used
Macadamian cause it is available. There are probably more light smoke woods
where you are that I'm not aware of. Just remember that fish is delicate.
Instead of Mayo lemon and relish or Tartar Sauce, I used Creamy Ranch salad
dressing. It'll come out great. Salmon is very forgiving; it has to be
cause mine came out "drop dead great". Aloha Ed From:
Bbq@listserv.Azstarnet.Com