Salmon

Duration of preparation:

35 Min

Level of difficulty:

easy

Materials:

  • Fresh or thawed salmon, cut into thick slices.
  • 1/4 cup olive oil.
  • 1/8 teaspoon fine salt.
  • 1/8 teaspoon ground black pepper.
  • 40g of Oak/Hickory smoking pellets.
  • 2 rosemary medium size brunches.

Preparation:

  1. Place the smoker on the fire.
  2. Place the fillet on the grill. Make sure the fish does not cover the entire grill surface so that smoke can circulate and leave through the chimney.
  3. Insert 2 measurement spoon (included in the kit) (about 20g) of Oak/Hickory wood pellets and 1 medium size rosemary branch through the side opening.
  4. Close the smoker roof and cook the salmon fillet to for 25 minutes in 210-220 F (around 100 C) until it is golden with white fatty stripes (no need to turn the slice over during the smoking process).
  5. After 15 min add additional 2 measurement spoon (included in the kit) (about 20g) of Oak/Hickory wood pellets and 1 medium size rosemary branch through the side opening.
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