BBQ/Smoked Salmon & Onions [Archive] - Glock Talk

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Cali-Glock
11-24-2003, 17:12
I BBQ using a Smoker: wood box which is attached to a large smoke chamber: I only use hardwoods - mostly oak for my hot smoke BBQ

My Salmon:

1-2lb Salmon Fillet
1+ head garlic
8-12 ounces butter
Dill (fresh or dried) - I have never measured it - 4T?
2-3 large red onions


Slice the red onions into 1/4-1/3 inch slices.
Run the garlic bulbs through a press
Melt the butter
Mix the butter, pressed garlic and dill together
With a pastry brush (or a bbq brush) paint both sides of the salmon and red onion slices with the garlic/butter/dill mixture and put into the HOT smoker for 15-20 minute (till done - but don't overcook!) - Mine comes out black (due to the smoke) - but not burned! Salmon is tricky in a hot smoker as it looks black so quickly I have pulled it out before it was done... :)

I have surprised more than a few non-fish eaters with this delacacy... but then again it is easy to do so with Salmon.

The onions are wonderful - I like them almost more than the salmon. I think I am going to start fixing these onions to go along with other stuff I smoke/bbq.