Spicy Smoked Salmon

0 ratings
Rate This Recipe
Spicy Smoked Salmon

Ingredients

  • 1 (2-pound) salmon fillet with skin, about 1-inch thick
  • 2 teaspoons TABASCO® brand Original Red Sauce, divided
  • 1/4 cup coarse salt
  • 1/4 cup packed brown sugar
  • 1 teaspoon garlic powder
  • 4 cups hardwood chips, such as mesquite or hickory
  • Lemon wedges
  • Italian parsley sprigs

Preparation

Remove small pin bones from salmon. Brush salmon with 1 teaspoon TABASCO® Sauce.

Combine salt, brown sugar and garlic powder in small bowl. Sprinkle mixture on both sides of salmon. Cover; refrigerate at least 6 hours or overnight.

Soak wood chips in water, at least 30 minutes, before smoking.*

Rinse salmon under cold water. Cut piece of foil 1 inch longer than salmon. Grease foil. With fork, poke holes in about 6 places. Place salmon, skin-side down, on foil. Brush top of salmon with remaining 1 teaspoon TABASCO® Sauce.

Place foil with salmon on grill rack. Cover grill; smoke 25 to 30 minutes, until salmon is firm and fish flakes easily with fork. An instant-read thermometer should read 140ยบ F in thickest part of salmon. Add 1/2 cup wood chips after 15 minutes of smoking, if necessary.

To serve, carefully invert salmon onto serving platter. Peel off foil; discard skin. Carefully invert salmon. Garnish with lemon wedges and parsley sprigs.

*If using gas grill: Preheat gas grill to high. Drain wood chips; place chips in smoker box or place in a 4 x 4-inch aluminum-foil pan. Place smoker box or foil pan on briquettes on one end of grill. Reduce grill temperature to low.

If using charcoal: Prepare coals. Drain wood chips; place chips in smoker box or place in a 4 x 4-inch aluminum-foil pan. Carefully push coals to one side and place smoker box or foil pan on opposite side of coals.

Makes 6 servings (12 appetizer servings).

Talk About It!

Post a Comment

Your Comment:

Name:

Email:

Try
another
image

Comment Policy

You agree not to post material that infringes on the ability of others to enjoy TABASCO.com. We reserve the right to remove any comment.

Privacy Policy

We do not share your email address and will not email you unless you request that we do.
Read More

Type the two words above:

Add Comment
Be the first to comment on this recipe!
More