Hot Smoked Norwegian Salmon With Grilled Onions Recipe

The populations of wild Atlantic salmon are so depleted that they are no longer commercially viable. So all Atlantic salmon are farm-raised, and since the largest farms are in Norway, Norwegian salmon is now the common name for Atlantic salmon. Although farm-raised Atlantic salmon has its problems, it is the salmon that grill-smokes the best. We find Pacific salmon too lean to hold up to smoking on a grill. Look for a thick fillet with full (but not dark) color, which indicates a high enough fat content to keep the fish moist during smoking. To enhance its moisture, the fillet is brined for a few hours. Then it’s rubbed with a smoke-flavored rub, and cooked gently beside a smoky fire. Click here to see 15 Salmon Recipes That Won't Make You Yawn.