Sweet and Hot Salmon Steaks

1/4 c Hot sweet mustard
1/4 c Minced onion
Juice of 1 lemon
2 ts Minced fresh dill or 1 ts Dried dill
1 ts Coarse salt
4 7 to 8 oz salmon steaks, ea about 1 inch thick

About 1 1/2 hours before you plan to smoke the salmon steaks, combine paste ingredients in a smal bowl. Rub salmon steaks thoroughly with paste, wrap in plastic, and refrigerate for at least 1 hour.

Bring your smoker to its appropriate cooking temperature. Remove salmon from the refrigerator and let is sit covered at room temperature for 15 to 20 minutes.

Transfer salmon to the smoker. Smoke steaks until just cooked through and flaky, about 45 to 55 minutes at a temperature of 225 to 250 degrees.

Transfer salmon to a platter and serve hot or chilled.

Sweet and Hot Salmon Steaks printer friendly version located here. (Just the recipe. Nothing else.)
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