Smoked Jalapeno Peach Salmon


3 1/2 lbs (preferably scottish ) salmon fillet

3 jalapeno peppers

2 c goya peach nectar

3 scallions- green onions

3 large button mushrooms

3 small cloves of garlic

1/4 c fresh parsley

1/2 cup nicely smashed up canned peaches

1/8 c honey

2TBs butter

1/8 tsp liquid smoke _ ( if you do not have a smoker)


clean and remove the seeds from the peppers, remove skin from the garlic and roots from the onions

In a blender or food processsor combine all---- except the salmon, butter and honey. Pour over salmon in a glass casserole and refrigerate for 2 hrs

prepare smoker to a medium high heat and toss in your wood chips, chunks- place salmon skin side down and top with the puree just enough to cover the flesh. Smoke 15 minutes per pound of fish. Reserve the remaining marinade

**** If you do not have a smoker you can bake the fish at 350 until the top is crusted and the fish flakes easily 10 mins per inch of thickness and add the liquid smoke to the sauce


Place reserved marinade in saucepan and cook over medium heat stirring frequently until reduced, just before serving melt in the butter and swirl in the honey. Pour over finished fish to serve, with lemon wedges

BLACK LILY STUDIOSarasota FL Artist Lee Bell

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