Smoked and glazed salmon

Bytor

Well-known member
Messages
489
Location
Knoxville, TN
Grill(s) owned
  1. Trailblazer
So I decided smoke number 2 would be salmon. I got A 2-1/2 lb salmon filet and rinsed, checked for bones and then dried off. I used a blend of blackend seasoning, kosher salt, pepper, honey, a handfull of crushed almonds and taragon. Cooked at 300 for about 45 minutes then bumped up to 400 for the remaining 20 minutes. Fantastic. This is my usual salmon cookout, but I never have had such a good hit on the temperatures and subsequent flavors. I was hoping for leftovers tomorrow for fish tacos, that ain't happening.

Great little smoker!!
 

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Squidbilly

Member
Military Veteran
Messages
11
Grill(s) owned
  1. Stampede
I haven’t tried salmon yet but it’s on my to-do list. Yours looks awesome,
 

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