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Rowland Smoked Salmon
Rowland Smoked Salmon
Description
Preparation Time: 20 min. | Cooking Time: 30 min.
Ingredients
At a glance
Recipes
Serves
30
- Salmon, Atlantic, filet, (skin on), raw lb 4
- Lemons, raw -- for juice whole 1
- Butter, with salt stick 1
- Mustard, honey -- for garnish cup 1/2
- Lemons, raw -- sliced into rounds for garnish whole 1
SALMON SEASONING
- Garlic, raw -- chopped cup 1/2
- Pepper, seasoned -- Lawry's, to taste dash 1
- Spices, Italian Seasoning Mix -- to taste dash 1
- Seasoning, lemon pepper -- to taste dash 1
- Pepper, red or cayenne -- to taste dash 1
- Onion powder -- or salt, to taste dash 1
- Parsley, dried -- to taste dash 1
- Pepper, red, flakes/crushed -- to taste dash 1
- Chives, dried -- to taste dash 1
Methods/steps
- Grill preparation: Place coal blocks in the center of the coal bed. Place charcoal around the outside of the coal bed (use indirect heat method). Empty coal and ash receptacle. Make sure all air vents are 100% open (top and bottom of grill) during cooking process. Place charcoal (use mesquite briquettes if available) around the outside of the grill (not directly under the salmon). Spray each charcoal briquette with lighter fluid and wait 5 minutes to light.
- Salmon Preparation: Rinse salmon and pat dry with paper towels.
- In a shallow aluminum roasting pan, squeeze the juice of one lemon and spread the bottom of the pan with 1/4 cup of fresh chopped garlic, Lawry's Seasoned Pepper, Italian Seasoning and place 1/2 stick butter cut into squares into the center of the pan.
- Place the salmon in the center of the pan.
- Combine the Salmon seasoning ingredients in a small bowl.
- Melt the remaining butter and pour over the salmon fillet and season to taste with salmon seasoning.
- When the fire is ready, sprinkle wood chips over the charcoal and place salmon in the center of the grill.
- Cook approximately 30 minutes with the grill lid closed.
- Serve immediately with honey mustard and lemon rounds for garnish.
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Additional Tips