How to make it

  • Mix the sugar, salt and dill.
  • Rub into salmon fillets.
  • Double wrap the fillets, first in plastic, then in foil
  • Place in a 13 x 9 pan and weight with heavy cans to press the salmon.
  • Leave in refrigerator for 24 hours.
  • Turn occasionally.
  • Take out of frig.
  • Discard the liquid in the pan
  • Rinse thoroughly.
  • Put on platter and let it "air" dry uncovered to form a dry skin in the refrigerator.
  • Four hours before serving time, build a hot fire in a water smoker
  • After fire is covered with a light coating of ash.
  • Add smoked wood chunks to fire
  • Add salmon skin side down on oiled rack.
  • Add apple juice to water pan.
  • Smoke 200 degrees for three hours.
  • Serve with wedges of fresh lemon.

Reviews & Comments 4

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  • sparow64 13 years ago
    Sounds fantastic, Tina!
    Was this review helpful? Yes Flag
  • Good4U 13 years ago
    Yum, Yum, Yum!
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  • notyourmomma 13 years ago
    Perfect balance of smoke, salt and sugar. it was really good. Never made salmon this way before and I will be fixing it often. It was still moist and tender with great flavor. Bravo Bobby Flay.
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  • chuckieb 13 years ago
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