Are you looking for a simple dish to impress your friends and family? Well, this is a recipe that will help you do that. Today we are Smoking Salmon on the Pellet Smoker. One of the best things about Salmon is that is the color. It has a very reddish-pink color that will add the wow factor to any dish. In addition, Salmon can be paired with almost any vegetable or pasta.
Did you know that Salmon has had regulations to protect
the salmon stock since 1030 AD? Salmon has been a main staple of diets for European and Asian cultures for centuries. Today, Salmon fish is still one of the most popular fish/seafood dishes served all over the world.
When the salmon is processed it is divided up into 5 different cuts.
1 – Tail Fillet and Shank – it is a lean and boneless cut and used mainly in Sushi or Tartare dishes.
2 – Portion – This is the most common cut seen in the grocery store in the United States. It is also boneless and a very versicle protein. It can be grilled, fried or used in Sushi dishes
3 – Tsar Cut Loins – This cut has a higher fat ratio and used mainly in Grilled Salmon Steak. This is the cut that you will find served in most high end dishes and restaurants.
4 – Harasu/Belly Fillet – This cut has the highest Fat ratio and also the highest ratio of omega-3 fatty acids. This cut can be cured or served as Sushi dishes
5 – Whole Fillet – This is not technically a cut, but worth noting that Salmon is often cooked whole for Special Functions and Holiday meals.
One of the biggest benefits to eating Salmon is the health benefits that it has. Studies have shown that the addition of emega-3 fatty acids into your diet will help improve the blood flow to your heart and lower harmful blood fats.
We hope that you watch these videos and that it helps you. Please know that if you have any questions, please feel free to reach out to me and I will be happy to help. Good luck and hope to see you at a BBQ competition somewhere.
- Grill / Smokers
- Cedar Plank
- 1 lbs. Salmon Fillets
- Rufus Teague Fish Rub
- Olive Oil
- Apply a liberal amount of oil to the Cedar Plank to prevent the fish from sticking to the cedar plank
- Cut the Salmon into 4 equal slices and place them onto the cedar plank
- Apply a liberal about of Rufus Teague Fish Rub to the Salmon
- Pre-heat the pellet smoker to 300°
- Place the Cedar Plank with the Salmon in the smoker
- 10-minutes into the cook, check to make sure everything is going correctly. Rotate if needed.
- 20-minutes into the cook, repeat
- Around 25-30 minutes into the cook, your Salmon should be starting to get flakey. This will be around 115-120° internal temperature
- Remove from the smoker and allow it to rest
- Let us know how they turned out and Tag #EliteBBQSmokers in your social media post.