SALMON STEAKS:
Combine equal parts of butter and lemon and brush each steak on both sides with the mixture.
Sprinkle with seasoned salt and dill.
Serve with Cucumber Mayonnaise.
Charcoal Smoker:
Electric Smoker:
Brush salmon cavity with dill and seasoned salt.
Repeat on the outside of the salmon.
Chill leftover salmon and serve with sour cream and dill or Yogurt
Dill Sauce.
Charcoal Smoker:
Serve hot or cold with Cucumber Mayonnaise or Yogurt Dill Sauce.
Another note: Frozen seafood should always be thawed before cooking.
The most harm you can do to seafood is to overcook. Seafood is done when
the flesh turns white or opazue. The meat
will flake easily when forked and shellfish will feel firm to the touch.
If cooked in the shell, the shells will open when done. Seafood is most
delicate and requires short cooking times. Fish with high fat content will
require longer cooking
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