This hot smoked salmon is loaded with 10 cloves of garlic. While that might sound like a lot, once you've tried it you'll probably want to add more.
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours, 15 minutes
Yield: 4 servings
- 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. 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.