| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 2 | Fresh salmon fillets (about 2-1/2 pounds each) | |
| 1/2 | Stick butter (1/4 cup) | |
| 1 | tb | Fresh lemon juice |
| 1/2 | ts | Garlic salt |
| 1/2 | ts | Black pepper |
| 1/2 | ts | Paprika |
| 1/4 | ts | Salt |
| 2 | tb | Minced parsley |
| 6 | Sticks of hickory, cedar, or cherry wood , soaked in water if dried ( we use alder wood) (up to 8) |
INSTRUCTIONS
1. Lay the salmon fillets on double sheets of heavy- duty aluminum foil leaving a border , then fold up the edges to form a rim . Brush both sides of the fillets with the butter and sprinkle with the lemon juice, garlic salt, pepper, paprika, salt and parsley 2. The trick with this is to have lots of smoke and cook the fish by indirect heat, putting the coals and wood chips to one side and the fish on the other 3. The grill should have a cover with vents 4. Smoke the fish for about 45 minutes or until it flakes easily when touched with a fork 5. Notes this method works with fish or even chicken or steak(with steak I place diredtly on grill, foil) . I also spray the foil with Pam just to be safe Posted to TNT - Prodigy's Recipe Exchange Newsletter by acandice@juno.com on Mar 27, 1997
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