Inaugurated my new Cameron smoker with salmon, simply seasoned with mixed peppercorns and Meyer lemon juice, and smoked over alderwood (Cameron’s recommendation):
It came out looking kind of anemic, but the flavor had light smoke and it was ridiculously moist and tender.
Does anyone know whether smoking it over a lower flame for a longer time, will dry it out a bit more like what they make in PNW? I love that on bagels with cream cheese. [8D]
Next experiment is going to be the shrimp!!