This is our own Jim Minion's & Jack's recipe.
It is famous around the country,and rightly so.
I have used it a lot.
Posted by Jack on June 28, 2003 at 03:27:40: Cardogs� Award Winning Salmon
Try this recipe and see what you like best.
Jack
Smokin in the rain
Cardogs� Award Winning Salmon
This recipe won a Reserve Champion ribbon at the Canadian BBQ Championship in 1999 at New Westminster, BC and 2002 2nd place at the Pacific NW Regional Championship �Anything But� Competition.
3 lb. filet of salmon - boned (preferably Sockeye or King)
Dry rub:
1 C light brown or turbinado sugar 1 T dill weed
1 C non-iodized salt 1 T summer savory
3 T granulated garlic 2 t tarragon
3 T granulated onion
Finishing rub:
� C light brown or turbinado sugar 1 t summer savory
1 T granulated garlic 1 t tarragon
1 T granulated onion
Buy a fresh salmon filet, sockeye or king if available. Bone the filet using tweezers or needle nose pliers. Do not remove the skin. Place in a glass or stainless steel pan.
Mix all ingredients and pack on the flesh side of the filet. Let the filet rest for 3 hours. Rinse the filet in cool clean water to remove the dry rub and pat dry. Allow to dry for about 30 minutes, until the flesh becomes tacky.
Heat a BBQ grill to medium to medium-high. Sprinkle finishing rub on the filet (twice what you would use as if you were heavy salt and peppering). Cook with the lid closed to 155*F measured in the center of the thickest part filet.
We recommend using a wood to produce smoke while cooking. On a charcoal grill, just sprinkle a few wood chips on the coals. On a gas grill, place wood chips in a pouch made of aluminum foil. Poke holes in the top of the pouch and place it on the hottest spot under the grill. Alder is our wood of choice, but fruitwoods are a wonderful substitute.
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