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BBQ/Smoked Salmon & Onions

Discussion in 'Food Forum' started by Cali-Glock, Nov 24, 2003.

  1. Cali-Glock

    Cali-Glock Mountain Man

    Likes Received:
    Feb 11, 2002
    California Sierra Mnts
    I BBQ using a Smoker: wood box which is attached to a large smoke chamber: I only use hardwoods - mostly oak for my hot smoke BBQ

    My Salmon:

    1-2lb Salmon Fillet
    1+ head garlic
    8-12 ounces butter
    Dill (fresh or dried) - I have never measured it - 4T?
    2-3 large red onions

    Slice the red onions into 1/4-1/3 inch slices.
    Run the garlic bulbs through a press
    Melt the butter
    Mix the butter, pressed garlic and dill together
    With a pastry brush (or a bbq brush) paint both sides of the salmon and red onion slices with the garlic/butter/dill mixture and put into the HOT smoker for 15-20 minute (till done - but don't overcook!) - Mine comes out black (due to the smoke) - but not burned! Salmon is tricky in a hot smoker as it looks black so quickly I have pulled it out before it was done... :)

    I have surprised more than a few non-fish eaters with this delacacy... but then again it is easy to do so with Salmon.

    The onions are wonderful - I like them almost more than the salmon. I think I am going to start fixing these onions to go along with other stuff I smoke/bbq.