The smoked salmon made by C Restaurant is available at:
Fred Hawkshaw's BBQ'd Pink Salmon Recipe:
- 1 pink salmon, cut into 2 boneless, skin on fillets
- brown sugar
- tin foil
- 2 cups alder or other smoking wood chips
Spread brown sugar and salt to taste on top of the salmon fillets. Put the wood chips in a packet of tin foil, close it tightly and poke a few slits with a knife in the top of the package. Put the package on your burner, underneath your grill, and turn the heat on high. When the wood starts to smoke, turn heat to medium and lay the salmon on the grill, skin side down. Put the lid down on the barbecue and grill until the fish is cooked to your liking.
(I like mine slightly undercooked, but let the brown sugar caramelize a bit on the surface of the fish - Don)