Smoked SalmonSmoked Salmon is a recipe you should try for your next outdoor event. It is an easy recipe to prepare and is always well received by guests.1 whole salmon cleaned, head & scales removed (the fishmonger will do this part) 2 lemons lemon-pepper seasoning 1 stick butter Salt & pepper
Lay salmon skin side down. Liberally sprinkle lemon-pepper seasoning inside cavity. Slice lemons & lay along inside of cavity. Cut butter into ¼ inch pats & lay inside cavity. Tie kitchen twine around salmon & bring cavity together with lemon & butter inside. Place on smoker rack cavity side up. If the salmon is large you may have to curl it in a circle to fit in smoker. Put moistened mesquite or other wood chips on lower rack & smoke over hot coals for about an hour to 1 ½ hour depending on size of salmon. This could also be done on a grill – follow the instructions on your particular model. The salmon will fall off the bone when done. It is great with a dill sauce. If there is any left over, make a spread like you would make tuna salad.
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