Tips & Recipes

For a printable copy of the recipes in this section, click here.

Smoked Salmon (3 lb. filet)

This version of smoked salmon must be refrigerated; it is not for on-the-shelf storage. A key ingredient is the basting sauce.

Recipe follows:
½ cup soy sauce
½ cup sugar
1 tsp. minced garlic (optional)

Reduce over medium heat to a syrup of approximately ½ the volume you began with.

Paint the filet with peanut or canola oil, salt and pepper (or All-Purpose Rub [see previous entry]). Sprinkle with fresh chopped dill and grated lemon zest; and drizzle lightly with the soy syrup. Smoke until the salmon is flaky. Garnish with a few capers and a few drops of the soy syrup.

Fish Filets I

For fish filets the recipe is the same whether it’s fresh water fish or salt water fish, just make sure that the fish itself is as fresh as possible. Brush each side of the filet with melted butter or oil and sprinkle with theAll-Purpose Rub (see previous entry).

Put a sheet of aluminum foil and place on a grill rack in the top position in the Smoke E Z. Smoke at 200-250 for 30 minutes and check for done-ness; the fish should be opaque and flake easily. If it’s not done allow to smoke for another 15 minutes and check again. A rule of thumb is about 30 minutes for each half inch of thickness of the filets. Toward the end of the smoking period, squeeze a fresh lemon over the fish. Garnish with chopped fresh parsley.

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