SmokinTex Operator

Walnut Smoked Salmon

Rub:      Walnut 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:  Hickory, Alder, Cherry-Experiment with wood flavors you like.

Cream Cheese-Have some on hand.

Red Onion Caper Relish (topping):

                        1 Small  jar-Large Capers drained

                       Small  Red Onion finely chopped

                        1 Small Tomato diced

                        1 tbsp. Red Wine Vinegar

                        tsp. Sweet Basil

                        1 tbsp. Olive Oil

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

Toast a heavy grain or rye bread. You can substitute wheat  crackers.

Spread a layer of cream cheese on bread or crackers.Crumble a salmon over cream cheese and top with relish.


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