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.
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.