Hot Smoked Salmon
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 360
- Total Fat
- 20
- Saturated Fat
- 3
- Carbohydrates
- 31
- Dietary Fiber
- 3
- Sugar
- 26
- Protein
- 17
- Cholesterol
- 36
- Sodium
- 1455
- Total: 2 hr (includes soaking and marinating time)
- Active: 5 min
Ingredients
1/2 cup soy sauce
1/2 cup honey
1/2 cup Dijon mustard
1 tablespoon olive oil
Juice of 1 lemon
One 2- to 3-pound side Alaskan king salmon
Salad:
2 cloves garlic, grated on a rasp
3 tablespoons olive oil
1 teaspoon sesame oil
Juice of 1 lemon or lime or 1 tablespoon rice vinegar
2 cups pea sprouts
1 cup thinly sliced snap peas
1 cup thinly shaved carrot
1/2 cup shaved radishes and their greens
Kosher salt and freshly ground black pepper
Chile crunch and sesame seeds, for sprinkling
Directions
Special equipment:
a smoker or grill; a cedar plank, soaked in water for 2 hours- Soak a cedar plank in water for 2 hours. Stir together the soy sauce, honey, mustard, olive oil and lemon juice in a large shallow baking dish, then add the salmon. Let marinate 30 minutes.
- Meanwhile, fire up your smoker to a temperature of 225 to 250 degrees F, with the smoke running clear. If you don’t have a smoker, set up a grill for indirect heat by building the coals on one side only. If desired, add some fruit wood of your choice to the coals for extra flavor. If using a gas grill, heat one side only to medium-high heat.
- Place the salmon on the cedar plank and place in the smoker to hot smoke for 20 to 25 minutes, or until desired temperature.
- For the salad: Whisk together the garlic, olive oil, sesame oil and lemon juice or rice vinegar if using. Fold in the veggies. Season with salt and pepper.
- Finish with the chile crunch and sesame seeds. Serve with the salmon.