Smoked salmon

• 1 Salmon; or fresh salmon ste
• 1 Butter; melted
• 1 Lemon juice; fresh
• 1 Seasoned salt
• 1 Dill
• 1 Cucumber mayonnaise
• 1 Yogurt dill sauce

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:
 

• Use 5 lbs. charcoal,
• 3 quarts
• hot water,
• 1 to 2 wood chunks and smoke 1 hour.

Electric Smoker:
 

• Use 2 quarts hot water,
• 1 to 2 wood chunks and smoke 1 hour.

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:
 

• Use 7 to 9 lbs. charcoal,
• 4 quarts hot water,
• 2 wood chunks and smoke 3 to 5 hours, depending on size.

• Use 4 quarts hot water,
• 2 wood chunks and smoke 3 to 5 hours, depending onsize.
• Yield: 1/3 lb. per person

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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