• 5 kg (10 lb) salmon fillet
• 1 lemon
• 45 ml (3 tbsp) fresh dill, chopped
• fresh ground black pepper to taste
Place salmon fillet skin side down on oiled smoker racks. Cut lemon in half and squeeze the juice from one half over the salmon fillet. Sprinkle with chopped dill and pepper.
Preheat Bradley Smoker to approximately 105°C (220°F). Place fish in the Bradley Smoker and using Oak flavor bisquettes smoke/cook for around 40 to 60 minutes.
Remove fish from the smoker and garnish with a sprig or two of dill and the remaining lemon sliced. You may wish to substitute parsley for the dill.
• 1 kg (2 lb) salmon fillets cut in 2” strips (fingers)
• Limes quartered for garnish
• 125 ml (1/2 c) light soy sauce
• 60 ml (1/4 c) unsweetened pineapple juice
• 60 ml (1/4 c) sherry
• 15 ml (1 tbsp) brown sugar
• 3 ml (1/2 tsp) ground garlic
• 1 clove garlic minced
• 10 ml (2 tsp) lemon juice
• 250 ml (1 c) finely chopped cilantro • 250 ml (8 oz) container of sour cream
• 15 ml (1 tbsp) fresh lime juice
• 15 ml (1 tsp) ground coriander seeds
In a medium-sized bowl mix together marinade ingredients. Place salmon fingers skin side down, in a shallow glass or non-metallic dish and pour marinade over top. Cover and refrigerate for 1 to 2 hours. To prepare the Cilantro Sauce, mix together the cilantro, sour cream, lime juice and coriander seeds in a small bowl and refrigerate until serving.
Using Oak flavor bisquettes, preheat the Bradley Smoker to 95°C to 105°C (200°F to 220°F). Place salmon fingers skin side down on oiled smoker racks and place in the smoker, opening the damper slightly. Smoke/cook for approximately 1 to 1-1/2 hours.
Serve the salmon fingers with the cilantro sauce on the side, garnished with lime wedges.