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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 225°F. Add pecan wood and reduce heat to 190°F. Smoke for 1 to 1½ hours, or to 155°F.
 Remove and wrap. Cool