Smoked Rosemary-Scented Salmon



6 servings

Recipe from

Coastal Living


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


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.