introduction
Join me as I go over my new favorite way to prepare salmon. For years I have struggled to find a salmon preparation that was tolerable, but now I will happily eat this smoked salmon once a week.
Preparation
To set up this cook I set my camp chef woodwind pro to 250 degrees and a smoke level of 3. Feel free to play around with the smoke to find a level that suits your taste. I used Traeger’s pro blend and put apple wood chunks in the smoke box. While the smoker was heating up I prepared the salmon by covering it in a light coating of olive oil and covering all sides with Rub With Love Salmon Rub. This rub has a slightly sweet taste which is surprisingly enjoyable. To round out the dish I cooked some white rice and asparagus on the side kick griddle. To prepare the asparagus I cut off the ends and then tossed them in some olive oil, salt, and pepper.
The Cook
I placed the salmon on the grill and smoked it until it reached a temperature of 145 degrees. For a 1lb piece of salmon this usually takes about 45 minutes to an hour. Once the salmon reaches 135 degrees I like to heat up the griddle so I can cook the asparagus while the salmon finishes.
final touches
Once the salmon and asparagus were done cooking I plated the smoked salmon, asparagus, and white rice. The asparagus was topped with a simple and delicious dijon vinaigrette, check out the recipe here.
With this smoked salmon method, you can whip up a quick and tasty weeknight dinner that will be sure to impress your family one byte at a time!
Leave a Reply