Tweet
Here's a recipe for some very good hot smoked Salmon. 15 min from package to smoker.
Ingredients:
Olive oil
Lemon Pepper
Dill
Basil
Garlic (powder or granulated)
Brown Sugar
Chopped Onions (minced dried or fresh)
Mop Ingredients:
1.5 tbsp Brown Sugar
2 tbsp Lemon Juice
1 tbsp Cajon Seasoning
1 tbsp olive oil
Start with a nice fresh fillet with the skin and pin bones removed.
Here is a nice 2.5lb Salmon fillet.
Because the Salmon is skinned, I like to use a grill topper. Makes it easier to going in and out of the smoker and helps keep the fish from falling apart. I spray the topper with PAM so the fish doesn't stick and it's easier to clean.
Here's the fillet on the grill topper with a little olive oil drizzled over it. I fold the thinner belly flap and tail under the fish so it's a more uniform thickness. Otherwise, that thin piece gets way overcooked.
Rubbed in the olive oil and sprinkle on the lemon pepper, granulated garlic, basil and dill. Gave it a good dusting of each.
Sprinkled on a nice coating of brown sugar.
Added a nice layer of chopped onions and ready for the smoker.
Going in the smoker. I set the smoker at 190°, and using Pecan today.
Mopped half way through (1.5hrs) and put a temp probe into the fillet.
Mop (ingredients listed above).
Mopped Salmon at 1.5hrs
And the temp probe inserted into the center of the thickest part of the fillet.
At 3hrs the internal temp of the Salmon is 144° and finished.
Some plated pics, fully cooked and still nice and moist.
Enjoy!
Ingredients:
Olive oil
Lemon Pepper
Dill
Basil
Garlic (powder or granulated)
Brown Sugar
Chopped Onions (minced dried or fresh)
Mop Ingredients:
1.5 tbsp Brown Sugar
2 tbsp Lemon Juice
1 tbsp Cajon Seasoning
1 tbsp olive oil
Start with a nice fresh fillet with the skin and pin bones removed.
Here is a nice 2.5lb Salmon fillet.
Because the Salmon is skinned, I like to use a grill topper. Makes it easier to going in and out of the smoker and helps keep the fish from falling apart. I spray the topper with PAM so the fish doesn't stick and it's easier to clean.
Here's the fillet on the grill topper with a little olive oil drizzled over it. I fold the thinner belly flap and tail under the fish so it's a more uniform thickness. Otherwise, that thin piece gets way overcooked.
Rubbed in the olive oil and sprinkle on the lemon pepper, granulated garlic, basil and dill. Gave it a good dusting of each.
Sprinkled on a nice coating of brown sugar.
Added a nice layer of chopped onions and ready for the smoker.
Going in the smoker. I set the smoker at 190°, and using Pecan today.
Mopped half way through (1.5hrs) and put a temp probe into the fillet.
Mop (ingredients listed above).
Mopped Salmon at 1.5hrs
And the temp probe inserted into the center of the thickest part of the fillet.
At 3hrs the internal temp of the Salmon is 144° and finished.
Some plated pics, fully cooked and still nice and moist.
Enjoy!
.
Comment