Easy Smoked Salmon
This is one of the easiest methods of cooking fish for a little backyard dinner party with family or friends—it’s simple, delicious, and smoked, my three favorite attributes for food.
Ingrediënten
- 2 pounds salmon fillets skin on
- ¼ cup apple cider vinegar
- ½ cup olive oil
- ¼ cup Jack’s Old South Original Rub or make your own see this page
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
Instructies
- Prepare your smoker and heat it to 250°F.
- Rub the salmon fillets all over with the vinegar, then pat dry thoroughly with paper towels or a clean kitchen towel.
- Brush them all over with the oil, then season with the rub, salt, and pepper.
- Transfer the fish to an aluminum baking pan.
- Place the pan in the smoker, cover, and cook until the salmon flakes easily, about 2 hours.
- Serve with Classic Creamy Coleslaw, if you like.
Notes / Tips / Wine Advice:
Variation 1:
You can substitute 2 pounds of other fish fillets and use this same method. For example, where I live we love mullet, a fish found in coastal and tropical waters all over the world, but especially beloved down here in South Georgia and parts of Florida. It’s a bony and oily fish that takes very well to smoking. You can also substitute trout fillets, pike fillets, roughy fillets, or other kinds of fish you like and use this method.
Variation 2:
You can substitute the ½ cup of olive oil I call for here with ½ cup of cubed unsalted butter. Just cover the fish with the butter cubes and put it in the smoker.
Variation 2:
You can substitute the ½ cup of olive oil I call for here with ½ cup of cubed unsalted butter. Just cover the fish with the butter cubes and put it in the smoker.
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