Kari Stuth’s Refreshing Citrus Salmon!


1/4 cup grape oil

3Tbls white balsamic vinegar

A shake of pepper

few sprigs of fresh parsley

Fresh juice of 1 lemon and 1 lime (including zest)

A few shakes of McCormicks Citrus Grill seasoning


Place fish skin side down for ten mins. Flip and let marinade 10 more mins. Place on grill for 15 mins on 400 degrees. Bast with marinade half way thru cooking.

Pairs nicely with brown rice infused with lime juice, lime zest butter and cilantro.


Smoked Salmon Spread/Dip


8 ounces cream cheese, at room temperature

1/2 cup sour cream

1 tablespoon freshly squeezed lemon juice

1 tablespoon minced fresh dill

1 teaspoon prepared horseradish, drained

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 pound (4 ounces) smoked salmon, minced


Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crackers or bread

 Best with winter steelhead and coho/silver salmon as they are a less oily fish.

Smoked Salmon Pasta


1 (8 ounce) package linguine pasta

1 tablespoon butter

1 tablespoon extra-virgin olive oil

1 shallot, minced

1 ounce smoked salmon, cut into small pieces

1 tablespoon reduced-fat cream cheese

3 tablespoons milk


Fill a large pot with lightly-salted water and bring to a rolling boil. Stir the linguine into the water and return to a boil. Cook uncovered until the pasta has cooked through but is still firm to the bite, about 11 minutes; drain, reserving 2 tablespoons of the water.

Melt the butter with the olive oil in a saucepan over medium-low heat; when the mixture begins to bubble, add the shallots and cook until softened. Stir the salmon, cream cheese, and milk into the shallot mixture. Mix the reserved water from the pasta into the mixture. Transfer to a large bowl and toss with the pasta to serve.

Best with steelhead, pink salmon, and coho/silver salmon as they flake into small pieces easiest.

Tips when smoking salmon

  • Note that time of smoking will be dependent on type of smoker and outside temperature. Sealed smokers tend to cook faster than a Chief. If you experience difficulty keeping the temperature up during the cold winter months, you can try putting a large, clean garbage can over the top to help keep the heat in.
  • The ideal smoked salmon is cooked SLOWLY. Just because your smoker reaches temperatures of 500 degrees, doesn’t mean you should be cooking your salmon that high. I usually smoke my salmon between 170-210 degrees and I cook it overnight, but check on it every few hours.
  • Keep thinner, smaller pieces on the top racks and thicker, larger pieces near the bottom as the thin pieces cook faster.
  • It’s usually easier to cut the salmon into single portions prior to brining/marinading and smoking than trying to cook/cut entire fillets.
  • The time and temperature will also change depending on the type of fish you are smoking. If you smoke a 6 lb steelhead or 5 lb pink salmon, they are very small and thin pieces of meat and will cook faster than a 30 lb king salmon.
  • Sometimes honey is difficult to mix with your brine/marinade (and impossible with a dry brine), but you can drizzle honey on top of the pieces when they are about an hour away from being finished cooking, it dries on the top so it’s not sticky!
  • Rinse your pieces of fish BEFORE sticking them into smoker. The flavor has already soaked in the meat.
  • If you’re smoking an oilier fish (king salmon, especially spring king, or summer steelhead), you may not have to cook as long as a drier fish such as winter steelhead, coho/silver, or pinks).

Humbecks’ Saucy Salmon

3/4 cup sea salt
1/4 cup Kosher salt
3 tbls lemon juice
3 tbls Lime Juice
2 tsp onion powder
1 Cup sugar
1 Cup Brown sugar
2 tbls ground blackpepper
1 Shot Kahlua
1 Heaping tsp minced Garlic
1 tsp mustard

Let it marinade over night, typically 12-18 hours. Smoke about 200 Degrees with Alders Chips.

Sweet southern Oregon smoked salmon

1 gallon water
½ cup sea salt (non-iodized)
½ cup brown sugar
½ cup honey
1 tbsp tarragon
1 tsp garlic

Combine brine ingredients & stir until salts and sugars dissolve.

Powder Glaze:
½ cup brown sugar
½ cup honey

Warm brown sugar prior to adding to the honey for easier dissolution.


Marinade fish in brine for 10-12 hours. Once salmon is about an hour from being finished cooking, apply the Power Glaze.

 Best with king salmon as it is already a very sweet, oily fish.

Grilled Salmon


1 1/2 pounds salmon fillets

lemon pepper to taste

garlic powder to taste

salt to taste

1/3 cup soy sauce

1/3 cup brown sugar

1/3 cup water

1/4 cup vegetable oil


Season salmon fillets with lemon pepper, garlic powder, and salt.

In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large re-sealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.

Preheat grill for medium heat.

Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

 Best with oily fish such as King salmon and summer steelhead.

 Grilled Citrus Salmon


1/3 cup fresh orange juice

1/3 cup fresh lemon juice

1/3 cup fresh lime juice

1/4 cup lime marmalade

1/2 teaspoon sugar

1/2 cup chopped onion

2 tablespoons chopped peeled fresh gingerroot

six 6-ounce center-cut pieces salmon fillets with skin

1/2 cup fresh coriander sprigs, washed well, spun dry and chopped


In a blender blend citrus juices and marmalade until combined well. Pour 1/2 cup juice mixture into a bowl and stir in sugar until sugar is dissolved. This is you reserve juice mixture in bowl.

Add onion and gingerroot to the remaining juice mixture in blender and purée until smooth. Transfer mixture to a shallow baking dish just large enough to hold salmon in one layer and stir in coriander. Arrange salmon, skin side up, in baking dish. Marinate salmon, covered and chilled, 1 hour.

Prepare grill.

Remove salmon from marinade and discard marinade. Pat salmon dry. Season salmon with salt and pepper and grill, skin side down, on an oiled rack set 5 to 6 inches over glowing coals 4 minutes. Put lid on grill and grill salmon until just cooked through, 3 to 4 minutes more. (Alternatively, salmon may be grilled in a hot well-seasoned ridged grill pan with a lid over moderate heat.) Carefully transfer salmon with a metal spatula to a platter and remove skin.

Pour reserved juice mixture over salmon and serve with grilled mango.

 Best with coho/silvers, chum, and pinks to add full flavor.

Baked Salmon


2 garlic cloves, minced

6 tablespoons light olive oil

1 teaspoon dried basil

1 teaspoon salt

1 teaspoon ground black pepper

1 tablespoon lemon juice

1 tablespoon fresh parsley, chopped

2 (6 ounce) salmon fillets


In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley.

Place salmon fillets in a medium glass baking dish, and cover with the marinade.

Marinate in the refrigerator about 1 hour, turning occasionally.

Preheat oven to 375 degrees F (190 degrees C).

Place fillets in aluminum foil, cover with marinade, and seal.

Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.

 Best for a more natural tasting salmon/steelhead.