Lemon Garlic Smoked Salmon

Now, this is not a picture of salmon taken from my grill (mine looks different) but it a close approximation of what I do using aluminum foil to fix an outstanding Lemon Garlic Smoked Salmon dish. And, when I say smoked, I mean smoked for an hour or two in a vertical smoker with wood chips or chunks over a pan of water. I personally use Mesquite and/or Pecan wood but you can use what you prefer. Here is my technique:

Ingredients:

1 large filet of Salmon

2 Lemons

1/4 to 1/2 cup or so of Italian salad dressing (I know, rather lazy of me, but believe me, it works. I use Newman's)

3 or more cloves of garlic sliced thin

1/2 cup or so of butter

Lemon Pepper

Sea Salt

Ground Peppercorns

Preperations:

Put your Mesquite or whatever wood you want to use in a pan of water and soak for at least an hour before using. Longer if you can. Start and time your fire so that all the coals are white when you place the fish on the grill. Have the water pan close and a pitcher of water ready to pour into it. Right before putting the salmon on the grill, throw on your wood (either soaked chips or wood chunks), put the water pan in place, fill it with water and replace the hot grill above it.

Instructions:

Take a piece of heavy duty aluminum as shown in the picture, spread out on a cookie sheet or in a large serving dish and fold the edges up to create a "boat". I use a serving dish because it is easier to fold up the sides. Place the filet skin down on the "boat". Slide the end of a knife into the top of the meat to create slits. Slip the sliced (or whole if you prefer) garlic in the openings as you do it. I place several throughout the filet. Hold some back. Cover the filet with salad dressing.

Slice lemon very thin, and make an "X" cut across the flesh of it and push it out so that there is an opening. Place the slices randomly around the top of the filet but do not cover every inch of the surface. Cut thick pats of butter and place on top of the lemon slices. Salt, lemon pepper and black pepper to taste. Squeeze the juice of the second lemon and the rest of the first one if there is any left over the surface of the filet. If the filet is very large you may want to use additional lemons because you want to be generous with the juice. Place the used lemons and rest of the garlic in the bottom of the "boat" around the filet.

In a coffee cup or something of similar size, put water, more butter, more lemon juice and some of the dressing to a level about three quarters full. Heat in a microwave or pan until the butter is melted but not overheated, stiring often. Go to the grill immediately.

Follow the grill instructions above.Take the aluminum "boat" and slide it off the cookie sheet or out of the dish onto the grill, careful not to tear a hole or damage the edges. It must not leak. Pour some of the cup of heated liquid into the bottom of the "boat" without pouring it over the filet. You want to cover the bottom throughly but not too much.Hold some in reserve. Cover tightly and let smoke. Keep the temperature low.

Check the level of liquid in the "boat" as infrequently as possible but don't let it completely evaporate. Use the liquid reserve if necessary. Check it after the first thirty or forty minutes but the melting butter will add to the level. I just peek under the top rather than remove to check the level of the liquid to guage how much and how quickly it is evaporating. Usually takes about an hour to an hour and a half for a good size filet but maybe more depending on the thickness and quantity of fish. Check the doneness with a fork. It should flake without being dry or raw looking. I keep the wood stirred and add to it to keep the smoke output as thick and consistent as possible. Devastatingly delicious.

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