Rating: 4.5 stars
13 Ratings
  • 5 star values: 11
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

You will love this smoked salmon. Has a bite, but is delicious. Came from a famous seafood restaurant in Phoenix.

Recipe Summary

prep:
10 mins
cook:
45 mins
additional:
4 hrs
total:
4 hrs 55 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, mix together the brown sugar, salt, crushed red pepper flakes, mint leaves, and brandy to make a paste. Rub the paste all over the salmon, wrap in plastic wrap, and refrigerate 4 hours to overnight.

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  • Preheat an outdoor grill for high heat, and lightly oil the grate. Place soaked alder chips in a small disposable aluminum pie pan or piece of aluminum foil at the back of the grill, under the grate. Allow the wood chips to begin smoking, then turn the heat to the lowest setting, position the salmon on the grate, and close the lid. Cook and smoke the salmon until it has turned a red-brown color and flakes easily, about 45 minutes.

Cook's Note

Can be made ahead and served cold. The red pepper flakes will make it hot and fiery with coolness from the mint. Enjoy!!! Can be served cold at a brunch with bagels and cream cheese. Remember, it has a kick!!

Nutrition Facts

396 calories; protein 36.4g; carbohydrates 11.5g; fat 19.9g; cholesterol 107.3mg; sodium 1506mg. Full Nutrition
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