Ingredients (to make 2 burgers):
For this recipe the plan was to smoke the salmon on a small sheet of aluminum foil set on the grate of the smoker. Why? Well, that's how the guy did it on TV so I figured why not!? The first step was to cut the skin off of the salmon. To do this, I put my sharp knife right under the skin and cut the meat right off. With salmon you also want to make sure there are no bones in the meat. I used the back of my knife and ran it down the fish perpendicular to the backbone of the filet. If a bone is present you'll see it sticking out and you can grab it with tweezers. I actually had no bones in this filet.
The salmon filet was then put in a medium sized plastic container. I cut an orange in half and squeezed orange juice on top of the salmon.
Next I took a handful of dark brown sugar and sprinkled it on top of the salmon filet along with a little salt and pepper. Finally I drizzled honey on top and let the fish rest in the refrigerator for about 30 minutes while I got the smoker ready.
I lit my Weber Smokey Mountain smoker to get an approximate heat of 225 degrees. I used apple wood in addition to charcoal. I knew the smoke was going to take somewhere between 1-2 hours so I planned accordingly.
After about 1.5 hours the salmon was finished. The salmon was done when a fork could easily cut into the filet and pull the layers apart easily. Essentially the layers sort of flake off when done.
When I saw this recipe on Diners, Drive-ins, and Dives on Food Network the cook was making salmon BLTs. While that sounds amazing I wanted to avoid using bacon for this recipe so I went with a simple salmon sandwich. I topped the sandwich with lettuce, tomato and mayo. It was really good. You could really taste the sweetness from the honey and the sugar. The smoke was a nice addition to the fish. Very nice!
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By John Thomas
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