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Smoked Salmon

Hickory or fruitwood chips
2 ts Onion powder
1/4 ts Salt
1/4 ts Pepper
1 1/2 lb Salmon filet with skin


Soak: wood chips in water at least 30 minutes. Combine: onion powder, salt, and pepper; rub fillet with mixture. Cover and refrigerate 30 minutes. Prepare: charcoal fire in smoker: let burn 15 to 20 minutes. Drain: chips, and place on coals. Place water pan in smoker: add water to pan to depth of fill line. Place: fillet, skin side down, on upper food rack: cover with smoker lid. Cook: 1-1/2 hours or until fish flakes easily when tested with a fork.

Yield: 4 servings


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