- Hickory or alder wood chips
- 1 (3-pound) salmon fillet, halved crosswise
- 3/4 cup fresh lime juice
- 3 tablespoons minced fresh rosemary
- 2 tablespoons olive oil
- 1 1/2 teaspoons prepared horseradish
- 3/4 teaspoon salt
- 1 1/2 teaspoons cracked pepper
- Garnish: fresh rosemary sprig
How to Make It
Soak wood chips in water to cover at least 30 minutes.
Place salmon fillet in a shallow dish or large heavy-duty, zip-top plastic bag. Stir together lime juice and next 3 ingredients; pour over fish, and seal plastic bag. Chill 3 hours, turning occasionally. Remove fish, reserving marinade. Sprinkle fish with salt and pepper; set aside.
Prepare charcoal fire in smoker; let burn 15 to 20 minutes. Drain chips, and place on coals. Place water pan in smoker; add reserved marinade. Add hot water to fill line. Coat rack with cooking spray; place in smoker.
Arrange fish, skin side down, on rack; cover with smoker lid. Cook 50 minutes or until fish flakes easily when tested with a fork. Garnish, if desired.