Smoker Bag Recipes
Scandinavian Honey Salmon

Ingredients:
  • 2 pounds salmon fillet (room temperature)
  • 5 tbsp liquid honey
Directions:
  1. Brush the salmon with the honey.
  2. Place the salmon in the smoker bag and close it as directed.
  3. Let the salmon smoke for 15 minutes in a hot barbecue or in an oven at 450°F and then reduce the barbecue temperature to medium heat or the oven to 345°F and let the salmon cook for a further 15 - 20 minutes.
  4. Let the food rest for 10 minutes before opening the smoker bag.
If you wish, you can sprinkle the surface of the fish lightly with salt, but only after it has rested.


Lemon Dill Salmon with Asparagus

Ingredients:
  • 1/2 pound fresh asparagus spears
  • 2 pounds salmon fillets
  • 1/2 teaspoon dried dill weed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Directions:
  1. Prepare asparagus by removing tough stem ends.
  2. With a vegetable peeler, peel off the thin outer skin on bottom part of the stem.
  3. Prepare salmon by rinsing and patting dry.
  4. Slice half of lemon into thin slices.
  5. Place salmon and asparagus in a shallow dish.
  6. Squeeze juice from remaining half of lemon; drizzle salmon fillets and asparagus with lemon juice.
  7. Sprinkle salmon and asparagus with dill weed, salt and pepper.
  8. Place salmon skin side down in center of Smoker Bag.
  9. Place asparagus along sides of salmon.
  10. Place lemon slices on top of salmon.
  11. Seal Smoker Bag and cook as directed in chart.
Makes 4 servings.


Smoker Bag recipe for potatoes

Ingredients:
  • 4 medium potatoes, cut into 1-2-inch pieces
  • 2 tablespoons garlic salt
Directions:
  1. Toss potatoes in garlic salt.
  2. Place potatoes in Smoker Bag, seal and cook as directed in chart.
Makes 4 servings.


Smoker Bag recipe for vegetables

Ingredients:
  • 5-6 cups cubed vegetables, such as onions, mushrooms, zucchini or peppers (cut into 1 to 2 inch pieces)
  • 2 tablespoons garlic salt
Directions:
  1. Toss vegetables in garlic salt.
  2. Place vegetables in Smoker Bag, seal and cook as directed in chart.
Makes 6 servings.


Smoker Bag recipe for corn on the cob

Ingredients:
  • 4 ears corn
  • 1 tablespoon butter or margarine
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
Directions:
  1. Remove husks from corn and wash.
  2. Soak in cold water 20 minutes.
  3. Remove corn from water and pat dry.
  4. Rub butter or margarine over corn, then sprinkle with salt and pepper.
  5. Place corn in Smoker Bag, seal and cook as directed in chart.
Makes 4 servings.

 
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