The best Christmas present we bought each other was a Camp Chef Pellet grill. I still can’t believe we waited so long to jump on this bandwagon. We had a charcoal grill that was left untouched for over 2 years, mostly because it was a lot of work to cook anything. We were inspired after a recent trip to the Northwest where our friends made us the most amazing Smoked Salmon.
After careful planning of what to prepare for Super Bowl Sunday, I had to add the smoked Salmon appetizer to the menu. It honestly left me without words. The flavor and texture was spot on. Smoked salmon served on Rosemary Triscuit crackers with whipped cream cheese makes the perfect appetizer for just about any occasion.
So far we have made bacon, tri-tip, shredded pork tacos, BBQ ribs, chicken and salmon. Everything has turned out incredible.
Smoked Salmon
Ingredients:
1/2 Cup brown sugar
1 Tablespoon black pepper
1/4 Cup coarse salt
3/4 Cup vodka
1 lb wild caught salmon
1 lemon wedge
Instructions:
- In a small bowl, whisk together brown sugar, pepper, salt and vodka.
- Place the salmon in a large resealable bag. Pour in marinade and massage into the salmon. Refrigerate for 4 hours.
- Remove from bag, rinse and dry with paper towels.
- When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.
- Smoke the salmon, skin-side down for 30 minutes.
- Increase grill temperature to 225℉ and continue to cook salmon for an additional 45 to 60 minutes or until the internal temperature in the thickest part of the fish reaches 140℉ or the fish flakes easily when pressed with a finger or fork.
- Serve with fresh lemon juice.
Ingredients
- 1/2 Cup brown sugar
- 1 Tablespoon black pepper
- 1/4 Cup coarse salt
- 3/4 Cup vodka
- 1 lb wild caught salmon
- 1 lemon wedge
Instructions
- In a small bowl, whisk together brown sugar, pepper, salt and vodka.
- Place the salmon in a large resealable bag. Pour in marinade and massage into the salmon. Refrigerate for 4 hours.
- Remove from bag, rinse and dry with paper towels.
- When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.
- Smoke the salmon, skin-side down for 30 minutes.
- Increase grill temperature to 225℉ and continue to cook salmon for an additional 45 to 60 minutes or until the internal temperature in the thickest part of the fish reaches 140℉ or the fish flakes easily when pressed with a finger or fork.
- Serve with fresh lemon juice.
