A smoked salmon recipe with just the right amount of sweet and spicy to make you ask for seconds... Sent to us by Aaron of ketovore.rev, thank you so much Aaron!
Now here's a free tip for you, and hear us out: when you're going to cook salmon (whether it's on the grill or not), try to get the wild caught ones. Not only is it much healthier than what comes out of a "fish farm" - it will also taste noticeably better.
Having said that, this will be one of the easiest cooks you will ever attempt as far as prep work is concerned. Just make sure your grill grates are clean, and your fire burns clean (no thick, white smoke).
Before the salmon goes on the grill, it needs to be seasoned. This can either be done directly on the salmon fillet, or after rubbing it with olive oil. Aaron, who sent us this recipe, suggested we use the Spicy Killer Bee Chipotle rub - it does taste great on fish.
Now this is going to be a quick cook - the pit needs to sit comfortably at 350ºF (177ºC). Place the salmon over indirect heat, insert a thermometer probe in the thickest part, and close the lid.
Once internal temperature hits 135ºF (57ºC), it's time to glaze. You can either mop the salmon with your favorite sweet & spicy glaze (like Pineapple Heat), or simply pour some on there.
Back on the cooker it goes, for another few minutes, until internal temp hits 145ºF (63ºC). This allows the glaze to set while the salmon cooks all the way through.
Once done, bring the smoked salmon off the cooker, and rest it for 5-10 minutes before serving.
We hope you enjoyed this recipe by Aaron Gross. You can find more delicious food on his Instagram page, Not So Gross Grilling - go show him some love!
Catch you on the next recipe!
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