TACKtech’s Cookbook
Herb-Smoked Salmon
Main > Fish Recipes
Salmon: 1 cup hickory wood chips 3 or 4 thyme sprigs 6 4-5 salmon fillets, 1 inch thick 2 Tbs butter 1 Tbs finely snipped fresh thyme 1 Tbs packed brown sugar 1 Tbs Lemon juice 1/4 tsp salt 1/4 tsp ground black pepper Red Pepper Rice and grilled squash: Brush 2 quartered sweet peppers and 2 halved summer squash or zucchini with olive oil; sprinkle lightly with salt and pepper. Add to grill rack with salmon, turning when you turn salmon. Grill for 8 minutes. Chop peppers, toss with 3 cups cooked rice and 2 tsp snipped fresh thyme. Slice squash crosswise. 1. For 1 hour before grilling, soak wood chips and thyme sprigs in water and cover. Drain. Coat cold grill rack with non stick cooking spray. Thaw fish. Rinse, dry with paper towels. 2. In microwave safe bowl melt butter. Stir in thyme, brown sugar, lemon juice, salt, and pepper. Microwave 30 more seconds. Stir to dissolve sugar. Brush over fish. 3. Preheat grill to Medium. Add wood chips and thyme according to manufacturer's directions. Place fish on rack meaty side down for 3 minutes. Flip and cook for another 5 to 7 minutes. Per serving: 21g Fat; 431 cal; 26 g protein

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Last Modified: 2025.08.17