Smokey Salmon with Herb Paste Recipe

Ingredients:

• Thick-cut salmon fillet with skin on one side. Approximately ½ lb per person
• 1 Tbs finely minced fresh oregano
• 1 Tbs finely minced thyme
• 1 finely minced shallot
• 1.5 Tsp fresh lemon juice
• 1 Tbs Yogurt
• Kosher salt (to taste)
• Black Pepper (to taste)
• Garlic Powder (to taste)
• 1 handful alderwood chips, soaked in water for at least 20 minutes

Preparation:

Smokey Salmon with Herb Paste Recipe

1. Prepare the herb paste. Start by finely chopping the herbs and the shallot.
2. Put the chopped herbs and shallot in a bowl along with the lemon juice, yogurt, salt, pepper, and garlic powder. Mix thoroughly.
3. Apply the paste to the surface (non-skin side), cover loosely, and refrigerate until ready to cook. I put it on about 2 hours in advance.
4. Prepare your smoker. On my large Big Green Egg, I filled the firebox to the top with lump hardwood charcoal, but not up to the start of the fire ring. This kept the heat source far enough from the fish to allow direct cooking without burning. Once I had stabilized the temperature at 300 degrees Fahrenheit, I lifted off the cooking grate, scattered the alder chips over the fire, replaced the grate, and put the salmon, skin side down, in the center of the grate. I find that by preheating the grate, it usually isn’t necessary to oil it to prevent sticking. In this case, a bit of the skin stuck to the grate when I removed the fish, but the fish itself was fine.
5. Cook for ½ hour, or until the fish is done.
6. Using a spatula, carefully remove the fish from the smoker. Plate and serve.

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