Smoker Bag Salmon (or other fish) Recipe

From Dorothy McNett's Recipe Book.

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Smoker Bag Salmon (or other fish)

From Dorothy McNett's recipes at This is a neat way to gently smoke and cook a small quantity of fish. Salmon is great prepared this way, and then used as an appetizer on crusty bread or crackers along with some baby salad greens. Add some fingerling potatoes or other small varieties along with the salmon., and serve with Dill Horseradish Sauce for a Norwegian dinner. You will need to buy some smoker bags!

1-4 salmon fillets or steaks
olive oil
sprinklings of dried herbs such as oregano, basil, and garlic (or use a ready-blended good quality herb mixture or rub)
sea salt (experiment with the many kinds available now)
freshly ground white peppercorns

Preheat oven to 475 degrees. Brush a little oil over the fish, and then sprinkle with seasonings. Place in the ready to go smoker bag and bake as described on the bag. If using potatoes or other vegetables, arrange along with the salmon in the bag, spreading them out instead of stacking them. Seal bag and place in hot oven. Reduce heat to 375 degrees and cook about 30 minutes. Allow to rest about 10 minutes.

Recipe created 2007-01-31.

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