Recipe information
Yield
serves 4
Ingredients
4 6-ounce salmon steaks, each about 2 inches thick
2 tablespoons olive oil
1 cup Jack’s Old South Original Rub, or 1 recipe Basic Barbecue Rub (page 20)
3 1/2 cups Jack’s Old South Vinegar Sauce, or 1 recipe Basic Vinegar Sauce (page 22)
1 8-ounce jar apricot preserves
1/2 cup chopped Vidalia or other sweet onion
Preparation
Step 1
Heat a smoker to 350˚F.
Step 2
Brush the salmon steaks with the oil, and sprinkle both sides with the rub. Place them in an aluminum baking pan, put the pan in the smoker, and cook for 10 minutes.
Step 3
While the fish is cooking, make the glaze: Combine the vinegar sauce, apricot preserves, and chopped onion in a blender, and mix well until thoroughly pureed, about 3 minutes. Pour into a saucepan. Over medium heat, bring the glaze almost to a boil. Remove from the heat.
Step 4
Remove the pan from the smoker, flip the salmon steaks over, and return the pan to the smoker. Cook for another 5 minutes.
Step 5
Remove the pan from the smoker and glaze the salmon with the sauce. Serve.
Reprinted with permission from Smokin' with Myron Mixon by Myron Dixon with Kelly Alexander, © 2011 Ballantine Books, an imprint of Random House. Buy the full book from Amazon or Bookshop.
