By pairing these superfast salmon croquettes with a light salad, you can impress guests and have time to enjoy the meal.
2 large salmon fillets
Zest and juice of 2 to 3 fresh limes
1 tablespoon chopped fresh thyme leaves
1 teaspoon coarsely-ground black pepper
1 teaspoon coarse or sea salt
1 to 2 tablespoons extra-virgin olive oil (depending on size of fillets)
Juice of 1 lime for finish
Coarse salt, sea salt, or Fleur de Sel Salt
5 quarts water, 3/4 cup of salt total.
Place salmon on foil on grill. Cover; cook until salmon is firm to touch and glaze forms over salmon, adding more smoke chips to barbecue if necessary, 30 minutes to 1 hour.
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