Smoked salmon with coriander-pepper rub
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Center-cut salmon fillets | |
| (6 ounces each) | ||
| 1½ | tablespoon | Spice Rub for Oily Fish (see Spice Rub for Oily Fish recipe) |
| ½ | teaspoon | Salt |
Directions
From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING Article by Cheryl Alters Jamison and Bill Jamison, authors of Smoke & Spice (Harvard Common Press, 1994), a guide to cooking with smoke.
1. Rub each salmon fillet with ¾ teaspoon spice rub, then sprinkle with salt. Let rubbed salmon stand, loosely covered, at room temperature for 30 minutes. (Can be covered and refrigerated overnight if fish is fresh.)
2. Following instructions for grill or smoker setup (see "How To Smoke-Cook with a Kettle-Style Grill" or "How To Smoke-Cook with a Water Smoker," page 19), soak wood chunks and set up grill or smoker.
3. Smoke salmon until just opaque, about 1½ hours. Serve. Source: Cook's Illustrated, July/August 1995.
Related recipes
- Bourbon-marinated smoked salmon
- Cedar-smoked salmon
- Cold smoked salmon
- Home-smoked salmon
- Lime-ginger smoked salmon
- Scottish smoked salmon
- Smoked salmon
- Smoked salmon #1
- Smoked salmon #2
- Smoked salmon & dill
- Smoked salmon and dill
- Smoked salmon cracker spread
- Smoked salmon dip
- Smoked salmon salad
- Smoked salmon sandwiches
- Smoked salmon spread
- Smoked salmon spread~
- Smoked salmon terrine
- Spice-rubbed grilled salmon
- Spice-rubbed salmon