I am not an Eskimo.I prefer to actually cook the salmon with hot smoke in a cooker that uses charcoal and wood. The results are super-duper tasty, look!
Why doesn't everyone smoke their Salmon the same way they smoke pork, brisket, ribs, or chicken? Because it's FRAGILE and super easy to screw up, that's why! Using a few simple tricks, you can make this restaurant quality dish at home and impress even the snootiest of your friends!
You Will Need:
- One Full-Sized Raw Salmon Filet
- One Foil Pan, large enough to accommodate your fish
- 2 Tbsp Fresh Lime Juice
- 2 Tbsp Extra-virgin Olive Oil
- Fish Rub - 1 Tbsp Each of:
- Coarse Sea Salt
- Smoked Paprika
- Coarsely Cracked Peppercorns
- Dark Brown Sugar
- Chili Powder
- Old Bay Seasoning
Ok, mix your lime and oil together and use your fingers to spread a small portion of it all over the bottom of your foil pan. We don't want your salmon to stick to the grates of your grill so we're going to cook it in a pan. We don't want your salmon to stick to the pan, so we're going to coat it with oil (and lime juice, to flavor the bottom of the filet).
How long will it take? Another great question. Have a close look at my thermal readout during this cook. The fish started at 46 degrees. It climbed up to 91 in 30 minutes, in a cook chamber that was 227 degrees. In the world of "Low and Slow Cooking BBQ," that's NOT a long time! 23 minutes later, it was done! So, keep a sharp eye on it. There are lots of factors at play here... humidity, size of the fish, quality of heat circulation, etc. Do not just set a 45 minute timer and walk away. Have an adult beverage, close the lid, and watch your thermometer!