Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I usually hot smoke my salmon filets. This is a sweeter marinade but we love it. Measurements are eyeballed.
Loads of brown sugar
Juice of 1 lemon
Zest of 1 lemon
Fresh diced dill
Soy sauce
I like to add the lemon juice to the brown sugar first and mix and then the soy so it doesnt get too runny. Your looking for a thicker slurry since it will become a little more runny as it rests. Add rest of the ingredients. Paint it on and place some sliced rounds of lemon on top.
I smoke it at about 300 for 45 min or so on cedar planks that have been soaking for a half hour or so till it has carmalized and becomes perfectly flakey.
We always whip up a sour cream and Lowry’s garlic salt mixture and spread it on a baguette that was cut into rounds and toasted with olive oil. Top the baguette with the sauce and the flaked off salmon. Delish!