Serve this as an entree hot or cold. If there are any leftovers, combine with cream cheese, sour cream, lemon juice, and capers to make a wonderful appetizer served on toasted bread or crackers.
Prepare a smoker with an indirect 225°F fire. Add 3 wood chunks or 1 cup wood chips, soaked in water for 30 minutes, to the fire.
Place the fish in a disposable aluminum pan.
In a small saucepan, melt the butter. Add the rest of the ingredients and heat through. Pour the sauce over the salmon.
Place the pan of salmon with sauce in the smoker and cook for 1 hour, until opaque and the fish begins to flake when tested with a fork. Serve warm or chilled.
One of the easiest smokers to use is the electric water smoker. They are shaped like a bullet and usually have two or three compartments. The electrical coil is at the base, and this is where wood chunks are added. The next compartment holds the water bowl. The food racks are above the water bowl. Then the lid is placed on top to close the unit. Smoking usually takes about 20 to 30 minutes per pound of food on the smoker.
Serves 4 to 6
3–4 pounds steelhead salmon fillet
4 tablespoons butter
½ cup dry vermouth
Zest and juice of 1 lemon
Zest and juice of 1 lime
1 tablespoon Dijon mustard
½ teaspoon hot sauce
2 tablespoons capers
1 clove garlic, minced