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Pecan Smoked Salmon with Three Onion Relish


1 side salmon, skin on, no bones
5 oz. coarse salt
2 oz. brown sugar
1/3 c. dill weed, chopped
All natural honey
Three Onion Relish:
1½ c. red onion, 1/8"" cut
½ c. yellow onion, 1/8"" cut
½ c. green onion, 1/8"" cut
2 Tbs. cilantro, minced
2 Tbs. parsley, minced
¼ c. salad oil
2 Tbs. lemon juice
2 Tbs. orange juice
Salt and pepper to taste
2 jalapeno peppers, seeded and minced
1 tsp. fresh oregano, minced
Combine all


Combine coarse salt, brown sugar, and dill. Rub on salmon firmly, cover with plastic wrap for 3 days. Unwrap and rinse under cool water, wipe dry. Completely coat filet in honey, do not wipe off.
Preheat smoker to 225F. Add pecan wood and reduce heat to 190F. Smoke for 1 to 1½ hours, or to 155F.
 Remove and wrap. Cool