Salmon on the Smoker

This is an amazing way to cook Salmon! I cook about 1/4 - 1/3 lb per person, and there is usually very little leftover, if any. This is a very simple, but an amazingly delicious recipe:

Be sure the salmon is skinned. Have the butcher skin the fillet or skin it yourself. Cut the salmon into individual steaks, about 4-5 oz each. Spread a thin layer of olive oil on one side of each piece, then sprinkle very generously with dried dill weed and your favorite rub (Merlin's Magic Rub is incredible for this - see separate recipe). Turn the steaks over and do it again on the other side. Be sure to use the dill and the rub generously.

The salmon should be allowed to come to room temperature so let it rest for 30-45 minutes. Then put it on the smoker at 225F, close the lid and keep it closed. (Although 225F is ideal, be sure the temperature doesn't exceed 230-235F.) Check after 45 minutes. Depending on thickness of the salmon, it might be ready at this point. If a thicker cut, let it cook another 15-20 minutes.  The meat should be slightly flaky with a fork, and still moist.

This is a succulent, moist and tasty way to cook salmon. Serve on a platter, garnish with fresh dill and enjoy.  Buen Provecho!

(Note:  you can cook the salmon in a kitchen oven at 225F. But it will just be missing the smoked flavor).

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