Hickory Smoked Salmon with Garden Salsa
Hickory Smoked Salmon with Garden Salsa
An aluminum foil pouch is an easy and mess free way to smoke the salmon for this grilled salmon recipe.
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40 min
Prep Time
1 hr 10 min
Total Time
6
servings Ingredients
Salsa
1 medium (1 cup) tomato, chopped
1 small (12 cup) onion, chopped
1 small (1 cup) cucumber, chopped
2 tablespoons rice wine vinegar
1 tablespoon chopped fresh dill
12 teaspoon salt
14 teaspoon sugar
Hickory Chips
1 cup hickory chips, soaked in water 30 minutes, drained
Salmon
1 (2 to 3 pound) salmon skin-on fillet
2 tablespoons Land O Lakes® Butter, melted
12 teaspoon salt
How to make
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STEP 1
Combine all salsa ingredients in bowl. Cover; refrigerate until serving time.
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STEP 2
Heat 1 side of gas grill on medium or charcoal grill until coals are ash white. Place coals to 1 side in charcoal grill. Place soaked hickory chips onto18-inch square of heavy-duty aluminum foil; seal tightly forming a packet. Cut 5 or 6 (1-inch) slits in top of packet using a sharp knife. Place packet onto heated side of grill. Heat 10 minutes.
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STEP 3
Brush salmon on both sides with melted butter; sprinkle with salt. Place salmon onto grill opposite heat, skin-side down. Grill 30-40 minutes or until salmon is no longer translucent and flakes easily with fork. Sprinkle salmon with dill during last 5 minutes of grilling time.
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STEP 4
Portion salmon by cutting to, but not through, skin. Use spatula to lift portions from skin to serving plates; top each serving with salsa.
Tip #1
For a pretty party appetizer, serve grilled salmon cold topped with salsa and surrounded by crackers or thinly sliced buttered cocktail rye bread. Remove skin from salmon before chilling.
290 Calories
15 Fat (g)
105 Cholesterol (mg)
500 Sodium (mg)
3 Carbohydrates (g)
<1 Dietary Fiber
35 Protein (g)
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