|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 26g||33%|
|Saturated Fat 7g||35%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This recipe uses the grill to slow smoke the fish and results in a truly delicious dish. Use good wood chunks to provide the smoke and don't hurry the cooking process. Traditionally, alder or cedarwood are used for salmon, but for this recipe hickory, oak or cherry are great options.
- 2 pounds/900 g. salmon fillets
- 3 tablespoons/45 mL butter (melted)
- 3 tablespoons 45 mL rum
- 2 tablespoons 30 mL olive oil
- 2 heads of garlic, cloves (peeled and minced)
- 1 tablespoon/15 mL black pepper
- 2 teaspoons/10 mL salt
Combine all ingredients except the salmon.
Lay salmon fillets out on a tray or baking sheet. Top with the butter-rum mixture, spreading it evenly over salmon. Let sit for about 15 to 30 minutes.
Preheat grill and prepare for indirect grilling. This recipe works particularly well with a charcoal grill.
When grill is ready, gently place salmon fillets over the unheated part (indirect) of the grill. Keep the grill on low heat. You can add soaked mesquite chips for an extra smoky flavor. Close the lid and let salmon grill for 30 to 45 minutes depending on thickness.
Check for doneness by flaking apart the fish at the thickest part. Cooked salmon flakes easily and evenly. The color should be light pink without any shine.