- 1 and 1/2 lbs of wild salmon fillet, skin on
- 1 cup honey
- kosher salt and fresh crack black pepper
- Fresh watercress for base
Smoked salmon is one our favorites.This recipe smokes the salmon over charcoal and wood. The honey gives the salmon a hint of sweetness that compliments the deep smoky flavor. Traditionally salmon is smoked with Alder wood but this recipe uses hickory, but feel free to experiment with different woods.This is a super simple preparation and the recipe can be easily adjusted depending on how many you are serving.
- In a grill start coals making sure coals are on one side of the grill.
- Soak several handfuls of hickory chips in water for 30 minutes.
- Season salmon with salt and pepper and slather with a thin coating of honey.
- Place the wood chips directly on the charcoal.
- Place the salmon fillet on the grill (on the side where there are no coals.
- Cover the grill leaving the vents half way closed.
- Check the salmon every 5 minutes and baste it with more honey.
- Total smoking time should be about 15 minutes.
- Fish will be done when it flakes easily and is cooked to the center
- Place fish on platter on top of fresh watercress.