Smoked Salmon

By Donna Long

The fragrance of smoke gently waifs from the cracker making my mouth water. I take a bite. Bam! There is an explosion of tangy tomato flavor mixed with savory notes of wood-smoked salmon covered in a seasoned rub.

I then try another cracker. This cracker is loaded with a chunk of salmon that is covered in a sweet and tangy orange-citrus glaze. The Herbaceous Orange Pit-smoked Salmon is every bit as good as the Texas Tomato from a moment before.

In a land where brisket king, owner and master smoking chef, Carla Jonisch-Adams is turning heads with her moist and highly flavorful pit-smoked salmon at Smokin’ Upstream.

Oprah Winfrey once said,“Follow your passion. It will lead you to your purpose.” Carla followed her passion and is now making some of the most flavorful and moist pit-smoked salmon in the DFW Metroplex area.

How did she discover this practically untapped market in a place famous for its beef BBQ? “Honestly”, she says, “kinda by accident. One evening after cooking a brisket for a family gathering, the coals were still glowing red.

So, I continued to cook. I had a 3-pound filet of salmon that I put on the coals. I added seasonings that I like, a dash of this and a sprinkling of that. I planned on having leftovers that I could munch on during the week”. Well, Carla did have leftovers, but it was not the salmon.

To read the full story, pick up a copy of the November/December issue of LiveIt magazine.