Bake your salmon in a smoker instead of in the oven

When most folks hear "smoked salmon" they think of the stuff you eat on crackers, or maybe Nova lox salmon, which is cold smoked and eaten on a bagel. Don't be fooled though, this recipe describes how to bake your salmon in a smoker (for ~1 hour) instead of baking it in the oven.

First, you need a nice piece of salmon with the skin still on. Rinse it off and pat it dry and place it on a piece of parchment paper:

Then cut the parchment paper so it's somewhat form fitting. This will allow the smoke to get to the salmon a little easier:

Then, sprinkle some rub on the salmon if you desire:

Let the fish sit out for 30 minutes then put the salmon in the smoker at ~200 degrees for ~1 hour. Use alder of pecan wood; not too much, you're not making "smoked salmon" but rather baking the fish and imparting a light smoke flavor.

You can check periodically using a thermometer to ensure the fish's temperature is at least 140 and no more than 145; fish is done at 145.

If you're a stickler for appearance, be sure to cook the salmon away from the heat source to lessen how much albumin (the white stuff that oozes out of fish when it's cooked) is on the surface of the salmon. Here you can see the albumin on this piece of fish:

Despite the albumin, this fish is great! Serve it with some rice and you've got a great meal that's sure to disappear:

Okay, okay, I had some leftover fish and rice, so I took it to work the next day, and still had a little left over for something else (I'm thinking an omelet):