With a smoker, the key to any good dish is to cook it low and slow with a temperature of around 200 degrees until the salmon is firm. If you do not have a smoker, don’t worry. A grill will do just fine.
Make a foil pouch and fill it with hickory chips soaked in water for a couple of hours. Poke holes in the pouch so when the chips start smoking over the heat, the smoke releases slowly to impart the flavor and color into the salmon.
The seasonings on this are simply a light touch of salt and pepper, since the flavor of the smoke is all you’ll need to have a delicious meal.
Cooking this on the grill is the same as the smoker with a low temperature of around 200 degrees until the salmon is firm.
While a 1-2-pound salmon filet is ideal, buy extra, chop it finely and mix with cream cheese and a pinch of fresh cracked pepper for an amazing dip.
Whether you serve the salmon over rice or with a combination of your favorite vegetables, I know you will enjoy this as much as I do.
Cooking since he could pull a chair up to the stove at 5 years old, Joey Morasse, of Lebanon, is the owner and operator of JoJo’s Barbecue and Catering. He is also a personal chef and offers in-home cooking classes.