Hot-Smoked Salmon Steaks with Morel Sauce
Break out your grill and start crowd-pleasing with this salmon dish that's equal parts rustic and refined.
- Servings: 20
Source: Martha Stewart Living, June 2002
- 4 pounds apple-wood chips
- 4 cups sugar
- 20 salmon steaks (about 6 ounces each)
- Coarse salt
- Morel Sauce
Place wood chips in a large container. Fill with water, and add the sugar; let stand until the chips are soaked through, at least 1 hour.
Meanwhile, place salmon steaks on a baking sheet, and generously season both sides with salt. Cover with plastic wrap, and place in refrigerator 1 hour.
Build a hot fire in a charcoal grill. When coals are hot, drain wood chips, and evenly distribute them over the coals. This should extinguish the flames and produce a fragrant smoke.
Place salmon steaks on grill, being careful not to overcrowd. Cover grill, keeping vents slightly open during smoking process. Smoke salmon steaks until they are heated through but still bright pink in the center, 20 to 30 minutes. The cooking time may vary depending on the heat of the smoke and the desired doneness of the salmon. Be careful when removing cover from grill because of the smoke build-up.
Transfer salmon to a large serving platter, and serve hot with morel sauce.