Boy Mike, I don't know what I did to be lauded with kudos this way, but knowing that people really enjoyed what I cooked rilly makes my near heat stroke worthwhile. The sockeye recipe is a cinch, and of course I don't mind sharing. When it comes to recipes, I got a million of 'em.
You'll need the following:
A shallow foil pan (1" or so deep) made from xhd foil
1 salmon fillet (skin on) Any salmon is good, sockeye or steelhead is best
Chef Paul Prudhomme's Seafood Magic Seasoning
Lay the salmon in the pan,remove pin-bones if not already done, coat liberally w/ Seafood Magic and rub in very gently (not enough to cause a jiggle
). drizzle with honey to coat, place in 250* smoker.
Smoke until juices come to the top and the meat firms up basting often with the melted honey that accumulates in the foil pan keeping the meat moist at all times.
Serve hot, chilled, and we like room temp best.
This is excellent with a garlic/lime/dill aeoli too.