Outlaw Smoked Salmon

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Salomon makes an absolutely fabulous smoked dish, however, it needs to be done to exact perfection in order to enjoy it's true sensational taste and texture.

Ingredients:
 Large Salmon Filets (Thick) As many as you need.
Honey
Sea Salt
Black Pepper
Brown Sugar (lightly)
Lemon - (Serve wedges on the side)

 

Recommended Wood:

Apple or Cherry

Preparation:
Wash the filets and pat dry.
Using a regular fork, make perforations over the entire meat side of the filets. This will allow the honey and spices to  penetrate deeper into the meat.
 Apply all ingredients (except the lemon) to the flesh side of the filets in the order above.
Wrap with foil and let rest in the refrigerator for an hour or so.
Remove fillets from foil and place them on a rack inside a pan for easier cleanup, or place them directly on a smoker rack.
Note: I prefer to serve the lemon on the side. If you squeeze lemon juice on the raw salmon before cooking, the acid can actually begin cooking the flesh. If the fillets are allowed to rest too long, this can create uneven spots of doneness after it is cooked.

Directions for smoking:

Preheat the smoker to 250 degrees.

Place the salmon in smoker.

Smoke until internal done temperature reaches 140 to 145 degrees. Approximately 1 hour, checking temperature regularly.

Do not over smoke. Salmon can be overwhelmed with smoke very easy. I suggest you only smoke it for about 30 minutes. Then wrap with foil or remove to oven.

Done at internal of 140 to 145 degrees.

Do not over cook.

Note:

The white foamy stuff (known as boogers) you see oozing out of the salmon, though not very appealing to the eye, is actually a good thing. This is Mother Natures timer. This is an indication the internal temperature of your salmon is reaching a higher degree and is starting to push moisture from the inside out. This is her way of saying your meat is getting close to done and can soon begin to dry out. Monitor your meats temperature closely in order not to over cook it.