I have been making this delicious recipe for years now, and just cannot get enough of it. The marinade is just remarkable with the smoke that is added during the grilling. Oh my, you are in for a treat. Just remember not to leave the marinade on too long, else you will end up with ceviche. I serve this to guests, and they always are amazed how good the salmon is. I have used all kinds of salmon, with equally great results. One note, I have never tried alder, only hickory, and maple. Alder is also a great smoking wood, however.
Smoked Rosemary-Scented Salmon
Yield: 6 servings
- 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.
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