Recipe courtesy of Eddie Maurin
Smoked Salmon
- Level: Easy
- Total: 1 hr 39 min
- Prep: 5 min
- Inactive: 4 min
- Cook: 1 hr 30 min
- Yield: 12 to 16 servings
- Level: Easy
- Total: 1 hr 39 min
- Prep: 5 min
- Inactive: 4 min
- Cook: 1 hr 30 min
- Yield: 12 to 16 servings
Ingredients
2 salmon fillets with skin*
Marinade:
1 cup soy sauce
1/2 cup olive oil
8 to 10 cloves garlic, finely chopped
1 (3-inch) piece ginger, finely chopped
2 tablespoons white sugar
1 lemon, quartered
Directions
- Wash the salmon fillets thoroughly and place in a pan. In a large bowl, combine soy sauce, olive oil, garlic, ginger, and sugar and mix well. Pour the marinade over the fillets. Refrigerate for 4 to 6 hours.
- Preheat a smoker to 250 degrees F with hickory chips.
- Place salmon on the smoker. Smoke for 60 to 90 minutes, or until fish flakes nicely.
- Serve with freshly squeezed lemon just before serving.
Cook’s Note
If fish is skinless, cook on foil.
