My favorite go-to recipe for salmon is smoked with dill. The market was out of dill today but they had fennel. If you are a regular reader, you know I am not fond of fennel seed. I admit that I have never eaten fresh fennel. I decided to use the fennel in place of the usual dill. The result was delicious, including the fresh fennel and red onion side salad. I prepared the salmon for the smoker by sprinkling it liberally with potlatch seasoning.
I put the salmon, on cedar planks into the smoker with the temperature on 250 degrees. Make sure you soak the cedar planks in water before use or they will burn.
- 2 cedar planks
- 2 TBS olive oil
- 1 lb fresh salmon, skin on
- 1 bulb fennel with fronds
- 2 TBS Potlatch seasoning (Combine 2 teaspoons salt; ¾ teaspoon ground cumin; ½ teaspoon dried oregano, crushed; ¼ teaspoon garlic powder; ¼ teaspoon chili powder; and ⅛ teaspoon white pepper.)
- Soak the cedar planks in water for at least two hours. Pat the planks dry and rub the top with 1 TBS olive oil per plank. Rinse the salmon, pat dry and place, skin side down on the cedar plank. Liberally rub each plank with potlatch seasoning. Remove the fennel fronds and place over the salmon. Grill using indirect heat or smoke until the fish is firm to the touch but not dry.
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