This very expensive delicacy that can be made easily and economically at home. Serve hot or cold.
Fresh salmon steaks (about 1 inch thick) or 1 whole salmon
Combine equal parts of butter and lemon juice and brush each steak on both sides with the mixture. Sprinkle with seasoned salt and dill.
Charcoal: Use 5 pounds charcoal, 3 quarts hot water, 1 – 2 wood sticks and smoke 1 hour
Electric: Use 2 quarts hot water, 1 – 2 wood sticks and smoke 1 hour
Brush salmon cavity with dill and seasoned salt. Repeat on the outside of the salmon. Chill leftover salmon.
Charcoal: Use 7 – 9 pounds charcoal, 4 quarts hot water, 2 wood sticks and smoke 3 – 5 hours (depending on size)
Electric: Use 4 quarts hot water, 2 wood sticks and smoke 3 – 5 hours (depending on size)
Yield: 1/3 lb. Per person