Hot Smoked Salmon using Hazelnut Wood

posted in: Fish 0

Succulent Smoked Salmon normally takes 8 to 12 hours but this recipe provided comparable results in less than 1½ hours on the MAK 2 Star Wood Pellet BBQ Smoker-Grill.  Even the most finicky of fish eaters will be asking you for another filet!

Seasoned Kirkland (Costco) Farmed Skinless Atlantic Salmon filets lightly with Fagundes Seasoning and Old Bay.  Preheated the MAK 2 Star Wood Pellet BBQ Smoker-Grill to 200ºF using Hazelnut Blend BBQ Pellets and smoked the Salmon Filets for 1 hour.  Increased the temperature to 300ºF for 20 minutes.  Pull when the filet reaches an Internal Temperature of 135-140ºF.


The Alder basewood of the MAK Hazelwood Blend BBQ Pellets gave the Salmon that distinctly Northwestern flavor profile that is prevalent in Seattle, Canada, and Alaska.  The Hazelwood blended with other hardwoods create a one-of-a-kind, mouth watering, smoked salmon.

Smoked Salmon complimented by steamed Asparagus and a green salad.  Hard to beat!!!

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