Smoked Salmon

plated salmonI still haven’t quite mastered fish yet but, this is so easy, anybody can do it.  This is another smoker bag recipe except this time, this is a smoker bag for fish.  It has Alder wood chips in it instead of the one for beef which has Hickory wood chips.  Alder is a little milder.  Plus, this is not a dry smoke.  It yields perfectly cooked, juicy salmon.

 

 

You will need:

2 salmon filets or steaks (either works well – fish mongers generally suggest ½ lb per person)
Smoker Bag (with Alder wood chips)
White pepper
Dill (fresh or dried)

seasoned salmon

 

 

 

Generously season the salmon with white pepper and dill.

 

 

smoker bag

 

 

 

Place the seasoned salmon in the smoker bag and seal the bag.

 

 

 

 

smoked salmon

 

Place the sealed bag in a pre-heated, 475° oven for 15 minutes then reduce the heat to 375° for another 5 to 10 minutes, depending on the thickness of the salmon.  These filets were a little on the thick side so an additional 10 to 15 minutes was necessary.  And, they were perfectly cooked.  So easy and so good!  Enjoy!

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