This hot smoked salmon is loaded with 10 cloves of garlic. While that might sound like a lot, once you've tried it you'll probably want to add more. Serve this salmon over a bed of fresh greens, with grilled vegetables, or serve as an appetizer
- 1 large (about 2 pounds/900 g) salmon fillet
- 10 cloves of garlic, minced
- 1/4 cup/60 mL lemon juice
- 3 tablespoons/45 mL butter
- 1 teaspoon/5 mL dried sage
- 1 teaspoon/5 mL dried oregano
- 1/2 teaspoon/ 2.5 mL salt
Prepare smoker for a 4 to 5 hour smoke at a temperatures around 200 to 225 degrees F/95 to 110 degrees C. Rinse salmon thoroughly. Combine remaining ingredients and spread over the top side (as opposed to the skin side) of the salmon. Place in smoker for 2 hours depending on thickness of the fillets. Check for doneness after 1 hour. Salmon is done when it reaches an internal temperature of between 145-150 degrees in thick part of fillet.
When done remove from smoker and rest for 5-7 minutes covered.
|Nutritional Guidelines (per serving)|
|Total Fat||32 g|
|Saturated Fat||10 g|
|Unsaturated Fat||10 g|
|Dietary Fiber||1 g|