Rating: 4.5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

This recipe gives you a moist smoked salmon - not the drier type (lox) that you purchase to serve on bagels with cream cheese. Start soaking the wood chips while the salmon brines.

Bruce Aidells
Recipe by Cooking Light June 2004

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Credit: Becky Luigart-Stayner; Jan Gautro

Recipe Summary test

Yield:
4 servings (serving size: about 4 ounces salmon)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine water, salt, sugar, dill, and soy sauce in a large bowl, stirring until salt and sugar dissolve. Pour salt mixture into a large zip-top plastic bag. Add ice and salmon; seal. Refrigerate 2 hours, turning bag occasionally.

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  • Soak the wood chips in water for 1 hour. Drain well.

  • Prepare the grill for indirect grilling, heating one side to medium and leaving one side with no heat.

  • Place half of wood chips on hot coals. Remove salmon from bag; discard brine. Pat salmon dry with paper towels. Place salmon on grill rack coated with cooking spray over unheated side. Close lid; grill 10 minutes. Place remaining wood chips on hot coals; close lid, and grill 15 minutes or until fish flakes easily when tested with a fork. Sprinkle with black pepper and garnish with dill sprigs, if desired.

Nutrition Facts

279 calories; calories from fat 42%; fat 13.1g; saturated fat 3.1g; mono fat 5.7g; poly fat 3.2g; protein 36.3g; carbohydrates 1.7g; cholesterol 87mg; iron 0.7mg; sodium 958mg; calcium 28mg.
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