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Smoked Salmon - With Mustard
1 Piece of Salmon with the Skin On.
Mix 2 Parts Dijon Mustard to 1 Part Olive Oil & Dill
The original recipe calls for brown sugar... Will try this next time....
Coat the top of the fish
Start the smoker to smoke
Let it stand on smoke for 10 min (THIS IS IMPORTANT)
Oil the Grill on the smoker
CHECK THE PSETTING as it may reset on un plugging...
You should be smoking at 160F Right now (June 2011 at like 85F outside ) You need it set to a P5 to get this
Put on the fish and smoke for 3-4 Hours.
(NOTE FOR NEXT TIME)
On this go around we did not have the P setting correct (It was at the factory default of P2) to start and were hitting 200 - 210F for the first hour. before we fixed.