Pepper Crusted Smoked Salmon

May 19, 2020

Pepper Crusted Smoked Salmon


  • 1       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

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’.



To make the marinade combine 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.



Get cookin’ and build a big ol’ smokin’ hot fire, shoot for about 350 degrees.  Red and ashy – time to cook!  Good idea to add a few wood chunks for more smoke.



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 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 salmon recipe is a guaranteed crowd pleaser.  Peppery, smoky, and mighty tasty.

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