Apparently we could afford some Sockeye Salmon. I was doubtful but She Who Must Be Obeyed suggested I was a cheap old something so, obviously, I was wrong. Having been corrected, I made Smoked Dill Salmon on my Louisiana Grills Pellet Smoker.
We bought a one pound fillet and thawed it.
I brushed it with melted butter and sprinkled on salt, pepper, onion powder, garlic powder, basil and dill.
I preheated my smoker to 200 F with hickory pellets and put the salmon on. You could do this in a 200 F oven but salmon really is better with some smoke.
I let it smoke for 1 1/2 hours.
We served it with coleslaw and garlic bread.
This is a very nice salmon that took little preparation. The dill gave a fresh flavour that complemented the mellow smoke notes. It is a good way to prepare salmon. I have to admit sockeye salmon is worth the money.
The Old Fat Guy
- 454 gram (1 pound) sockeye salmon fillet
- 25 ml (2 tablespoons) butter, melted
- 3 ml (1/2 teaspoon) salt
- 3 ml (1/2 teaspoon) pepper
- 3 ml (1/2 teaspoon) onion powder
- 3 ml (1/2 teaspoon) garlic powder
- 3 ml (1/2 teaspoon) dried basil
- 5 ml (1 teaspoon) dried dill
- Brush the butter over the salmon.
- Mix the rest of the ingredients and sprinkle over the salmon.
- Put the salmon, skin side down, in a smoker preheated to 200 F.
- It may be done in an oven but will not have any smoke taste.
- Smoke for 1 1/2 hours.