Ingredients Jump to Instructions ↓

  1. 8 Salmon Filets

  2. 3/4 cup Merin

  3. 1/4 cup Rice Wine Vinegar

  4. 1/4 cup Brown Sugar

  5. 1/2 Lemon, plus the zest of the

  6. 1/2 Lemon

  7. 2 Tbsp. Fresh chopped Dill

  8. 1 tsp. Salt

  9. 1/4 tsp. Cayenne Pepper

Instructions Jump to Ingredients ↑

  1. Mix ingredients. Reserve one quarter of the marinade to top fish after cooking. Make sure to remove pin bones from the salmon. Place salmon in marinade and let sit for up to, but not more than, 12 hours. Recommended marinade time is 6 - 12 hours. More than 12 hours may result in the lemon in the marinade cooking the fish.

  2. To smoke the fish, place hot coals on one side of your grill. Use a mild wood like alder or pecan. Place wood on coals to start smoke. Place fish on other side of the grill. Cover grill to retain smoke flavor. Cook until salmon is tender and flakey, but not over cooked.

  3. If you leave the skin on the salmon, place the salmon in the marinade skin side up so the meat is in the brine. If you cook the salmon with the skin on, place the salmon on the grill skin side down and do not turn the salmon during the cooking process. The skin will peel off easily when the salmon is cooked.

  4. Top with reserved marinade and serve.


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