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|• 1 Salmon filet|
|• 1 Cedar Plank - 17|
Mixture of Honey, Bourbon and Soy sauce.
Make 1 cup to last the cooking cycle.
You want this mixture thick enough to hold on the salmon but easily brushed. It becomes more of a matter of the taste and personal flavor preference. This marinade will lock in the moisture even more than normal and provide a very unique finishing taste to the smoked salmon.
Lay Salmon skin side down on the oil side of the board.
Salt (Kosher) & Pepper the Salmon.
Place board on Egg and make several checks during the 1st 30 minutes that the temperature is stabilized.
Beginning one hour into the smoke, apply the marinade by brush every 30 - 45 minutes.
Smoke for 4 - 5 hours.
Remove from cedar plank and serve on platter. Serve right off of the Egg or can be served after it has cooled down. Both ways are excellent.
Cream Cheese/Dill Spread
8 oz softened cream cheese
4 tablespoons sour cream
4 tablespoons Fresh Dill minced
1 teaspoon lemon juice
Blend and whip together in a mixing bowl, you can also use a small blender. You want this very smooth.
Dollop on platter next to salmon.
Other garnishes that can be placed on platter with the salmon
Diced red onions
Diced hard boiled eggs
Number of Servings:
Time to Prepare: