- 1 kg (2 lb) spring salmon fillets or salmon steaks
- 6 cloves crushed garlic
- 125 ml (4 oz) finely shaved fresh ginger root
- 175 ml (6 oz) melted butter
- Seasoning (or lemon) pepper
In a small glass bowl, mix the butter, garlic and ginger together. Place the salmon (fillets skin side down) on greased Bradley Smoker racks. Brush the melted butter and ingredients evenly on the top of the salmon. Sprinkle salmon with salt and pepper to taste.
Place racks of salmon in the Bradley Smoker with the damper slightly open. Using Special Blend flavour bisquettes in the smoke generator, and with the heat on medium to high 90°C to 105°C (200°F to 220°F), this dinner should be ready in about 1 to 1-1/2 hours.
Serve with a salad and homemade mango salsa. Mix together 2 peeled and chopped mangos, 1 seeded and finely chopped sweet red jalapeño pepper, 2 thinly sliced green onions, juice and finely shredded peel of 2 limes, a little olive oil and salt and pepper to taste. This is a wonderful west coast summertime dinner.