SmokinTex

SmokinTex Operator





  • 4 tbs. fresh cilantro
  • 1/2 cup olive oil
  • 3 tbs. fresh lemon juice
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground pepper
  • 4 salmon steaks or fillets about 1 inch thick

Whisk together cilantro, 1/4 cup of the oil, lemon juice, salt, and pepper. Arrange the fish in a single layer in a shallow dish or plastic freezer bag. Pour the cilantro mixture over the fish, turning to coat. Cover and refrigerate for 1 hour. Spray a seafood rack with oil or non-stick cooking spray. Pre-heat smoker to 200F with 2 ounces apple wood. Place salmon on seafood rack and smoke for 1 hour, 10 minutes. Check for doneness. Serve with Mustard Dill Sauce.

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