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A good smoke bath really helps enhance the already wonderful flavor of Salmon. While it is perfectly acceptable to lightly salt and pepper each fillet to bring out the natural flavor of the fish, this recipe takes a different approach, adding sweeter tones that complement the existing flavors.

Start with three to four 6-8 oz salmon fillets

Today I’m seasoning my fillets with a favorite dry rub of mine. PlowBoys Fin & Feather- It’s a terrific rub for fish with lemon extract flavoring that will really compliment the natural Salmon flavor. Feel free to use lemon salt and pepper as a substitute.

Season all sides of the fish (unless skin is still on), let sit for 20-30 minutes to allow salt to remove moisture.

I’m using my RipTangle direct flow smoker to smoke these fillets today, but you can use any grill or smoker to do this recipe. Just do your best to maintain the temp between 275-300.

Cook for 20 minutes skin side down on the cedar plank. While the fish is cooking, its time to whip up your glaze:

¼ cup Brown Sugar

¼ cup Soy Sauce

1 tsp Garlic Powder

¼ tsp Paprika

Apply the glaze with a basting brush after the 20 minute mark and allow your salmon to cook for another 10 minutes.

After the 10 minute mark, the meat should be done, be sure to use an instant read thermometer to ensure meat is at 145, any hotter and the fish will begin to dry out.

Salmon is done when it begins to flake, take your fillets off the grill and serve!

Recap:

1. Start with 4 Salmon fillets weighing 6-8 oz

2. Season fish with Plowboys Fin and Feather, skipping skin side if skin is still on

3. Allow fillets to sit for 30 minutes to absorb flavor, draw out moisture

4. Bring temperature on grill/smoker to 270-300

5. Place Salmon on cedar plank and cook for 20 minutes skin side down

6. Take this time to create glaze, applying to fillets with a basting brush after the 20 minute mark:

{¼ cup Brown Sugar

¼ cup Soy Sauce

1 tsp Garlic Powder

¼ tsp Paprika}

7. Allow Salmon to cook an additional 10 minutes, be sure to check the temperature of the fish (at this point, internal temp should be no higher than 145 to avoid dryness.)

8. Serve with rice and vegetables and enjoy!