Cooking Salmon in a smoker

[esgunn]

Has anyone ever "cooked" salmon in a smoker? I don't want smoked salmon - I just want cooked salmon with a light smoke taste. I thought it sounded really good but have no idea how long, what temp, rubs or marinades?

[cjs]

Erin, this is a wonderful rub for salmon and I'd just roast it in the smoker with a temp. probe. Bill loves slow roassted salmon, so you might want to try it at ~200°- 250°F. I've been wanting to do this, also.

DRY RUB FOR SALMON – Tom Douglas

3 Tbsps firmly packed brown sugar
2 Tbsps paprika
2 tsps kosher salt
1 1/2 tsps freshly grd. black pepper
1 tsp chopped fresh thyme ( or 1/2 tsp. dried)

Combine the rub ingred.
Sprinkle fillets w/lemon juice
Coat either both or one side of each salmon fillet.

Roast at 375 - 400° to temp. of 140°.

Description:
"Tom Douglas recipe - 1st tried at F.H. 10/30/04 -wonderful flavor!"
Yield:
"4 oz. servings"

Serving Ideas : ----
The spice rub can be made a couple days ahead and stored, tightly covered, at room temp.
Good wine with the salmon - an Oregon Pinot Noir.

[HomeCulinarian]

We've used planks on the gril which adds a smoky flavor. This rub posted by Jean is very good!