Smoked Full Salmon Filet
A salmon filet, seasoned with teriyaki, dry rub and brown sugar, is smoked at 250F for 45-60 minutes until it flakes apart easily.
Ingredients
- 1 full fresh salmon filet
- Terriyaki sauce
- All Purpose Rub
- Salt & Pepper
- Dark Brown Sugar
Instructions
- Apply a thin coat of teriyaki across the fish.
- Sprinkle with sea salt and fresh ground pepper.
- Sprinkle a thin layer of all purpose rub.
- Top with brown sugar.
- Smoke at 250 using fruit wood for 45 - 60 minutes until fish flakes apart easily with fork. (145F Internal Temperature)
Notes
Make sure all of the pin bones have been removed from the salmon before it goes onto the smoker.
Pin bones remain hidden in the flesh after the fish is filleted. Pin bones can be hard to see so the best way to find them is by touch.
Gently run your fingertips across the filet and feel for any hard/sharp bumps. If you find a pin bone then it can be easily pulled out with a pair of needle nosed pliers.