| 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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