Recipe
Rick Moshins Famous Smoked Salmon
Yields: 8 to 12 servings
Ingredients
- 1/2 c soy sauce
- 1 T brown sugar
- 1/2 c water
- 1 T garlic salt
- 1 T smoked paprika
- 1 T black pepper
- 1 large (3-pound) salmon fillet
- 1 T thyme
Directions
- Combine first 7 ingredients in zip-top plastic bag. Place salmon fillet in bag and marinate in refrigerator overnight.
- Stack charcoal briquettes in barbecue grill and ignite. Meanwhile, soak 1 pound of fruitwood chips – or pinot noir grape wood chips if you have them — in 2 to 3 cups of pinot noir for 20 minutes. When charcoal is ready, drop chips on glowing coals.
- Place salmon on grill away from direct heat and close grill cover. Cook salmon till done and the smoke has properly flavored the fish, about 30 minutes to 1 hour.
- If you’ve been lucky enough to have tasted this salmon at the winery, then you understand why we call it “Famous.” Smoking the salmon with Pinot Noir–soaked fruitwood chips lends a delicate smokiness to the fish while keeping it moist. Serve with a bottle of delicious Moshin Vineyards Pinot Noir.
Directions
- Combine first 7 ingredients in zip-top plastic bag. Place salmon fillet in bag and marinate in refrigerator overnight.
- Stack charcoal briquettes in barbecue grill and ignite. Meanwhile, soak 1 pound of fruitwood chips – or pinot noir grape wood chips if you have them — in 2 to 3 cups of pinot noir for 20 minutes. When charcoal is ready, drop chips on glowing coals.
- Place salmon on grill away from direct heat and close grill cover. Cook salmon till done and the smoke has properly flavored the fish, about 30 minutes to 1 hour.
- If you’ve been lucky enough to have tasted this salmon at the winery, then you understand why we call it “Famous.” Smoking the salmon with Pinot Noir–soaked fruitwood chips lends a delicate smokiness to the fish while keeping it moist. Serve with a bottle of delicious Moshin Vineyards Pinot Noir.