Ginger Smoked Salmon

Rub:      Sesame Seed Oil




Coat both sides of the Salmon thoroughly with rub.

Wrap in shrink wrap and let sit in refrigerator for an hour.

Place salmon directly on rack for drier fish or in shallow foil boat for a moister cook.

Smoke at 165-170F for 3 to 3 hours.

Wood: Pecan, Apple, Hickory, Alder, Maple-Experiment with wood flavors you like.

Pineapple Relish (topping):

                        1 tbsp. Honey

                        1 Small jalapeno, seeded and finely chopped

                        cup Red onion finely chopped

                        2 cup Coarsely chopped pineapple

                        2 tbsp. Lime juice

                        cup Chopped Red Bell Pepper

Mix ingredients and allow blending together in refrigerator for at least an hour before serving.

Serve Salmon warm with Pineapple relish on top.


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