Reviewed on Jul. 14, 2012 by bill_mt
Not enough stars available. This recipe is fantastic. I put the salmon on a piece of foil, skin side down on top shelf of bbq w/ salt, pepper and lemon. I make a foil packet of hickory chunks over a burner to get some nice smoke. Cook the salmon until done at about 300F. This gives the fish a nice light, subtle smokey taste.
I did reduce the mayo/sour cream ratio to about 2 mayo to 1 sour cream......not so tart. I added to taste a bit of black and white pepper as well as African Cayenne. Everyone who tried it agreed it was totally world class and begged for more. Truly spectacular recipe and Thank you Taste of Home for such a great offering.