Hot Smoked Salmon
Hot Smoked Salmon
Rating: (1 rated)
Ingredients
  • 4 cups (1 litre) wood chips, of your choice
  • 1 whole salmon fillet with the skin, about 2 lb (1 kg)
  • Salt and pepper
  • Preparation
  • Preheat the electric or charcoal smoker 300°F (150°C). Add the chips and let smoke for 5 minutes.
  • Meanwhile, season the fish with salt and pepper. Place in the smoker, skin side down. Close the lid and cook for about 45 minutes or until the fish is fork tender.
  • Description
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