Smoked Garlic Salmon
INGREDIENTS
1 large (2 pounds or so) salmon fillet
10 cloves of garlic, minced
4 tablespoons lemon juice
3 tablespoons butter
1 teaspoon sage
1 teaspoon oregano
Prepare smoker for a 4 to 5 hour smoke at a temperatures around 200 to 225 degrees F. 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 flakes easily and has a consistent color all they way through the middle. When done remove from smoker and rest for 5 to ten minutes covered.
Don't overcook this !
Three filets, more than 2 lbs. total, and fish was ready in 90 minutes! Skin was left on for cooking, and was put directly on grill rack (no foil). Use a long blade metal spatula to remove fish from rack. Will try the Maple recipe next week. The smell is making my dog crazy, even more than smoked pork!!