Recipe courtesy of Michael Lomonaco
Episode: Salmon
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Total:
25 min
Prep:
5 min
Cook:
20 min
Yield:
approximately 1 pound hot smok

Ingredients

Directions

This can be easily be done outside on a charcoal grill if it has a cover that can be pulled down. Just add the wood chips to the hot coals and place the seasoned fish on the grill which has been oiled. Place the fish not directly over the fire but rather cook over indirect heat to hot smoke efficiently. Pull the cover down and cooksmoke to desired doneness.

For indoor cooking preheat the oven to 325 degrees and open windows wide.

Place the soaked chips in the bottom of a heavy duty roasting pan.

Season the fish with the salt, pepper and sugar. Put the fish, skin side down, on a roasting rack and place the rack into the pan with the chips on the bottom. Cover the pan tightly with aluminum foil. Place the pan over the direct heat of the stove top and heat until the chips begin to emit a woodsy odor. Put the covered pan into the oven and hot smoke until done about 20 minutes.

Serve with roasted new potatoes and creme fraiche and chives.

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