Seattle Style Wet Smoked Salmon Recipes

Steps:

• Mix all ingredients in large bowl until well blended. Cover.
• Refrigerate 1 hour or until ready to serve. Garnish with additional green onions, if desired.

Steps:

• Lay the fish skin side down in the roasting pan. Place small pats of butter along the fillet spreading just enough to cover the fish when it melts. Add salt and pepper to taste, sprinkle lightly with a good quality paprika. Then crumble brown sugar over fish, covering lightly but evenly. Don't overdo this part. Pour lemon juice over everything, then add enough white wine to fill pan approx 1/2 to 3/4". I use a medium sized Webber grill. Prepare charcoal as you would for regular grilling, if you use a starter chimney, fill it to the top with non-self starting briquets. When the charcoal is ready, pour it all against one side of the grill so little if any will be under roasting pan when it's placed on the grill. Place pan with fish on side of grill opposite fire, test fit to make sure the grill lid will fit all the way on. Add generous handful of wet apple wood chips on top of the charcoal and place the lid on tighly leaving the adjustable vent holes open no more than 1/4 of the way. Check back in about 15 minutes, sooner if the amount of smoke exiting the vent holes diminishes or stops. Add more wood chips as necessary. Depending on the size of the fillet, total cooking time is 30 to 45 minutes, the outside of the fish will be dark brown and smokey looking, the inside will be pink and moist. For a lighter smoke taste cut back on the wood chips, but I find the exterior smokiness plays well with the interior's sublter flavor. Remove fish to serving platter, goes very well with simple boiled red skin potatoes and fresh asparagus. I like to add a mixed green salad with a mango chutney vinaigrette to add a sweet/tart beginning to the simple but very elegant summer meal.