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Pepper Crusted Smoked Salmon

August 30, 2016

Pepper Crusted Smoked Salmon

Ingredients

  • 1 pound center-cut fresh Atlantic salmon (skin on)
  • 2 tablespoons soy sauce
  • 1 clove of garlic – mash into paste
  • 2 teaspoon of fresh lemon juice
  • 1 teaspoon sugar
  • 4 teaspoons olive oil

 

Best to have the right tools like Billy Twang Lump Mesquite CharcoalIgniter FuelElvis Shaker, and Turner Spatula.

This is an easy, reliable, and tasty salmon recipe.  On the next visit to the local grocer, pick out a fresh center-cut piece of Atlantic salmon –other salmon species are a bit too lean for smokin’.

Get goin’ and build a big ol’ hot fire (shoot for about 400 degrees). While your fire is busy cookin’ down, go make the marinade by combining soy sauce, a mashed clove of garlic, lemon juice, sugar, and olive oil in a plastic sealable bag.  Add salmon to the bag and shake a bit to coat evenly.  Place the marinating salmon in the refrigerator for thirty minutes. 

Remove salmon from bag, discard marinade, and pat dry.  Press ground pepper on top side of filet.  Place skin down on a water-soaked cedar plank; slide the cedar plank and salmon on to a cookie sheet for easy transport to the pit.  Position cedar plank on the pit for indirect heat.  Let the salmon bathe in smoke for about 30-40 minutes; the salmon will begin to crack-up a little – this a good indication of readiness.  Slide the cedar plank and salmon back on the cookie sheet and deliver to the kitchen.  This recipe is a guaranteed crowd pleaser – peppery, smoky, and mighty tasty.






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