To order ingredients or smoking accessories from our ordering menu, please enter the teepee below.

Bobby’s Alder Smoked Salmon w/ Lemon Caper Sauce

Bobby's Alder Smoked Salmon w/ Lemon Caper Sauce
  • Soak Alderwood chips about 20 min.
  • Place in smoker box in grill.
  • If skin on Salmon:
  • Spray skin side with Pam or olive oil, salt and pepper.
  • Spray meat side with Pam or olive oil and pepper only.
  • If fillet is skinned:
  • Spray both sides with Pam or olive oil and pepper
  • Place filet on sheet of heavy duty aluminum foil
  • Smoke until fillet is fork flaky, usually around 30 – 45 min. if temperature is 375 to 425.
  • Lemon Caper Sauce:
  • (two servings)
  • 1 lemon
  • 1 t lemon zest
  • olive oil
  • black pepper
  • 3T green capers
  • ½ teaspoon coarse salt
  1. Juice the lemon add zest
  2. Add an amount of olive oil equivalent to the volume of lemon juice.
  3. Crush about 1 teaspoon of the capers on cutting board using a fork and sprinkle with ½ teaspoon of salt (salt is an abrasive that causes the capers to form a paste) add to lemon & oil mix.
  4. Blend mixture to emulsify.
  5. Add remaining capers
  6. Serve over hot smoked salmon.


Just Smoked Salmon
A division of  Wright Distributing Inc.
P.O. Box 3253
4223 S. Fey Rd.
Port Angeles, WA 98362
360) 452-3150   or Fax (360) 452-3159
US Toll Free: 1-866-390-9506
Web design by Dynamic Graphics & Meican Unlimited

Copyright © 2020. All Rights Reserved.