RVing doesn’t mean you have to scrimp on your gourmet meals. That’s why I’m developing, testing, and perfecting my recipes at home using my Traeger PTG Wood Pellet Grill, Camp Chef 2 burner stove, Grill/Griddle, Flame Top Pizza Stone, Enameled Dutch Oven, and Dutch Oven Dome accessories before hitting the road this Summer. The latest addition to my repertoire is this Hickory smoked Teriyaki marinaded Salmon and grilled Asparagus with a side of salad. Practice, practice, practice … It’s all good!!
Started by marinading two 8 ounce Costco Atlantic Farmed Salmon portions with Mr Yoshida’s Traditional Teriyaki for 4 hours in the refrigerator. Drained the marinade, lightly patted the salmon, and allowed the marinaded salmon to dry in the refrigerator uncovered for 2 to 4 hours in order to form pellicles. Preheated the PTG with Hickory Gourmet BBQ Pellets to 180º-200ºF.
Hickory smoked the Teriyaki marinaded Salmon for an hour before bumping the temperature to 300ºF until the internal temperature of the salmon reached 145ºF. Took a total of 1 hour and 45 minutes for reach temperature. The time traditional method to tell when the salmon is done uses a fork – when the salmon flakes easily it’s ready … but this is never as reliable as cooking to an internal temperature. This hot smoking method locks in the flavors and moisture. You’ll be amazed at the results you can achieve in an afternoon and the praises will make it all worthwhile!!
The Camp Chef Grill/Griddle works wonders for grilling vegetables. Note the fabulous grill marks. Visit my Grilled Asparagus Post for full details.