Everyone should believe in something. I believe I’ll go fishing.

Henry David Thoreau

This is hands down one of the easiest and best recipes. It is prepared in advance, pretty to serve, and has an extraordinary complex satisfying taste. Slow-smoking results in moist fish with flaky layers. Sprinkling a bit of Derek Wolf's beer can Jalapeño Lime seasoning over the raw salmon is all that is needed to up the ante and create a meal worthy of serving gourmands The fruity, crisp and slightly hoppy, Pilsner beer profile  is infused with the citrus zest of dried limes and the bright heat of jalapeño for a crowd pleasing seasoning. Smoking the fish preserves it and makes this recipe a wonderful way to extend the life of the fish, in the refrigerator of course, an extra two days. Using a fork, the fish may be flaked off and added to salads, or a bagel sandwich or mixed into a steaming pot of mashed potatoes. Of course, serve with a nice cold pilsner for a casual, gratifying supper.
cuisine American
difficulty Easy
season Year Round
serves 4 to 6

Ingredients

2 pounds salmon, skin on 1/4 cup Derek Wolf Jalapeño Lime Seasoning 1 small bag smoking chips (180 cubic inches) 1 lime, cut into small wedges

Directions

  1. Prepare the smoker, or alternatively, turn on a gas grill to the lowest setting, or prepare a charcoal grill and let it turn to white embers. 
  2. Soak the smoking chips for 30 minutes to 1 hour and then add them to the smoker tray,  a stainless steel smoking box, or place inside a hand fashioned aluminum foil packet and set inside another small aluminum tray. 
  3. Generously sprinkle the fish with the seasoning.
  4. Place the smoking chips and th fish in the smoker and cook at 200 degrees F. for one hour. If smoking on a gas or charcoal grill, place the smoking box over the heat and the fish on the coolest part of the grill grate werhe it will cook slowly via indirect heat. Close the lid. Check after 15 minutes and every 2 minutes until the fish is cooked through but not dry. 
  5. Remove the fish from the smoker or the grill, plate, and serve with a lime wedge garnish, or let cool and refrigerate for up to 3 days.