MAK SmokeBox Salmon

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MAK SmokeBox Salmon

MAK SmokeBox Salmon

MAK SmokeBox Salmon

Can’t always find fresh wild salmon in my local grocery store so I settled for 2nd best and picked up a farmed Atlantic salmon filet. Not quite the same but it’s fresh and available year round. Decided to take my cold smoking to the next level by using my MAK 2 Star wood pellet smoker-grill Super Smoker Box. Normally, to smoke salmon properly, I would brine my salmon first but I wanted to combine a cold and hot smoke technique for a quick and dirty fish dinner.

Used smokinpellets.com Premium Perfect Mix 100% Hardwood pellets. The mix of Hickory, Cherry, Maple, and Apple wood pellets provide an awesome flavor and smooth finish.

Teriyaki Glazed Salmon

Teriyaki Glazed Salmon

MAK Super Smoke Box

MAK Super Smoke Box

Smoked Salmon

Smoked Salmon

Season your farmed fresh Atlantic Salmon with a light dusting of Old Bay Seasoning and a thin layer of Kikkoman Teriyaki Baste & Glaze with Honey & Pineapple. Allow the salmon filet to come to room temperature.

Configure your wood pellet smoker-grill for indirect cooking. Preheat your grill to 180ºF with smokinpellets.com Premium Perfect Mix 100% Hardwood pellets. Place the salmon in the MAK 2 Star Super Smoker Box and smoke the salmon for 2 hours. Remove the salmon fillets from the Smoker Box and transfer the fillets to the pit. Bump the pit temperature to 400ºF and cook for approximately 12 – 15 minutes until the internal temperature of the salmon reaches 145ºF or easily flakes with a fork.

I chose to serve the smoked salmon a cucumber and red onion salad. If you’re watching your carbohydrates you should try this recipe but be careful to limit the amount of Teriyaki baste & glaze you use.

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