Directions:
- Rinse fish thoroughly in cold water; pat dry. Rub entire surface of fish with salt; let stand at room temperature 1 hour.
- Prepare charcoal fire in smoker; let burn 10 to 15 minutes. Sprinkle wet hickory chips over gray-white coals. Place water pan in smoker, and fill with hot water.
- Lightly grease food rack, and place on appropriate shelf in smoker. Place salmon on rack; cover smoker with lid, and cook 3 1/2 hours or until fish flakes easily when tested with a fork. Chill thoroughly; remove skin, and discard. Serve salmon with assorted crackers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 28.8 Kcal (121 kJ) | ||
| Calories from fat | 8.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.91g | 1% | |
|---|---|---|---|
| Cholesterol | 10.43mg | 3% | |
| Sodium | 17.01mg | 1% | |
| Potassium | 82.99mg | 2% | |
| Protein | 4.76g | 10% | |
| Calcium | 1.6mg | 0% | |
| Amount Per 100 g | |||
| Calories | 127 Kcal (532 kJ) | ||
| Calories from fat | 36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4g | 1% | |
|---|---|---|---|
| Cholesterol | 46mg | 3% | |
| Sodium | 75mg | 1% | |
| Potassium | 366mg | 2% | |
| Protein | 21g | 10% | |
| Calcium | 7mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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