Had a 3 lb salmon filet that I wanted to try smoking. Looked at a lot of methods but settled on what I normally use for Swordfish on the grill.
For this amount, I put a half stick of butter in a pan to melt and added about a 1/4 of an onion to saute and also added about a 1/4 cup lemon juice and a 1/4 cup lime juice. I sprinkled some granulated garlic on the salmon and then basted with the sauce. Let it sit for about a half hour. Smoked it for 1 hour from a cold smoker with one small chunk of apple wood. Temp was 140 deg. internal when I took it out.
Excellent!! And the wife doesn't normally eat salmon at all but declared it wunnerful!
It was plenty smokey so maybe those that don't like it that way should cut back on the wood.
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