Smoked Salmon


In the picture above we separated the salmon so you can see the inside, very juicy and moist. It was pulled from the smoker at 145° F.

Cook Time: 1 hour 45 minutes at 250°F
Hickory Smoke

We started with a 2-pound filet of salmon and cut it in half to put onto 2 cedar boards.
Soak the cedar boards in water for 30 minutes before use.


Seasoned with honey and DaKine Hawaiian Original Rub.

Seasoned with honey, salt, rosemary, thyme, and parsley.


Place the larger half of salmon closer to the heat source and place the probe into the fattest part of the salmon coming in from the end and not from the top.
Pull the salmon when it reaches 145° F.

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