Hot-Smoked Kingly Salmon
Serves 6 to 8 as an appetizer. Cold smoked salmon has the silken, soft texture we associate with lox and bagels, but is very difficult to reproduce at home. Hot smoked salmon has the flaky, firm texture of grilled fish with a smoky flavor and is simple to make in a grill with a lid.
1/4 cup dried dill
1/4 cup packed brown sugar
2 teaspoons coarse salt, such as kosher salt
2 teaspoons freshly ground black pepper
2- to 3-pound salmon tail section or fillet
1 cup cider vinegar
1/4 cup vegetable oil
COMBINE dill, brown sugar, salt and pepper. Remove any visible bones from the salmon. Using a knife held flat, make two horizontal cuts from the center almost to the edge to open the salmon like a book. Spread well with about two-thirds of the dill mixture. Fold meat back into place, wrap well with plastic wrap and refrigerate 8 hours or overnight.
PREPARE a grill or smoker, building a low fire or bringing the temperature to about 200 degrees. Cover hickory chips with water to soak. Remove the salmon from the refrigerator and let stand at room temperature about 30 minutes.
STIR together the remaining dill rub, the vinegar and the oil. Set aside.
Place the salmon on the grill, skin side down, as far from the fire as possible. Sprinkle wet chips on the coals. Cover and smoke for 55 to 65 minutes. Add more chips to the fire and mop salmon lightly with the vinegar sauce every 15 to 20 minutes. The salmon should flake easily when done.
REMOVE from grill with a large spatula. Serve hot or chilled.
Serves 6 to 8 as an appetizer. Cold smoked salmon has the silken, soft texture we associate with lox and bagels, but is very difficult to reproduce at home. Hot smoked salmon has the flaky, firm texture of grilled fish with a smoky flavor and is simple to make in a grill with a lid.
1/4 cup dried dill
1/4 cup packed brown sugar
2 teaspoons coarse salt, such as kosher salt
2 teaspoons freshly ground black pepper
2- to 3-pound salmon tail section or fillet
1 cup cider vinegar
1/4 cup vegetable oil
COMBINE dill, brown sugar, salt and pepper. Remove any visible bones from the salmon. Using a knife held flat, make two horizontal cuts from the center almost to the edge to open the salmon like a book. Spread well with about two-thirds of the dill mixture. Fold meat back into place, wrap well with plastic wrap and refrigerate 8 hours or overnight.
PREPARE a grill or smoker, building a low fire or bringing the temperature to about 200 degrees. Cover hickory chips with water to soak. Remove the salmon from the refrigerator and let stand at room temperature about 30 minutes.
STIR together the remaining dill rub, the vinegar and the oil. Set aside.
Place the salmon on the grill, skin side down, as far from the fire as possible. Sprinkle wet chips on the coals. Cover and smoke for 55 to 65 minutes. Add more chips to the fire and mop salmon lightly with the vinegar sauce every 15 to 20 minutes. The salmon should flake easily when done.
REMOVE from grill with a large spatula. Serve hot or chilled.
