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Al’s Salmon BBQ Smoker Recipe

Al's Salmon BBQ Smoker Recipe
I tried this recipe out with alder and the taste of the Salmon came through even a little better than cherry. Here's what I did:
  1. he Fish: (I used; 2.11 lb. of Fresh Alaskan Sockeye Salmon Fillet)
  2. ) Melted 4 tablespoons of butter in the micro.
  3. ) Added 1 tablespoon of dried Basil.
  4. ) Added 3 tablespoons of fresh chopped parsley.
  5. ) Added ½ teaspoon of salt and ¼ teaspoon of pepper.
  6. ) Squeezed in 1 fresh lemon.
  7. ) Spread this mix over the Salmon (right from the store). (keeping skin side down)
  8. ) Let it marinate on the counter for 1 hour.
  9. The Grill: (Just a straight propane grill) (2 burners)
  10. ) Preheat one side of the grill.
  11. (with thermostat = 200 degrees) (No Thermometer = 15 minutes)
  12. ) In aluminum foil, with some holes punched in bottom,
  13. placed about 10 - ¼" thick pieces of alder that had been saturated with water
  14. for 2 hours and put this package over the hot side of the grill to begin smoking. (About 5 minutes).
  15. (Preferably on top of the lava rocks or as close to the heat as possible)
  16. The Fish:
  17. a) On a sheet of aluminum foil larger than Salmon,
  18. spray the foil with (butter flavored?) non-stick oil and
  19. place Salmon skin side down on the foil.
  20. b) Slice 1 lemon into ⅛" slices and place on top of Salmon.
  21. c) Place this open package on the cool side of the grill.
  22. d) Keep the grill lid closed and set the a timer for approximately 40 minutes.
  23. (Leave it alone other than to lower the grill temperature if it exceeds 200 degrees)
  24. Pull the fish, place on a platter or cookie sheet
  25. and next to it on the table put some sliced dill in vinegar to cleanse your pallet while absorbing,
  26. breathing in, EATING this absolutely fantastic meal....
  27. That's what I did with my Salmon and even my wife of 42 years said "You gotta publish this one!"
  28. I think you could even serve this to kids who hate
  29. Oh, by the way, the lemon slices on top are really tasty too.


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