Pepper Crusted Smoked Salmon

February 04, 2019

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 some Billy Twang Fire Cookin’ Goods handy: like the Grand Prize Pit, Lump Mesquite Charcoal, and Igniter Fuel.

 

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 lean for smokin’.


Get hoppin’ 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 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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