Pepper-Crusted Smoked Salmon

Ingredients.

1 center-cut fresh Atlantic Salmon (remove skin)

2 tablespoons soy sauce

1 clove of garlic – mash into paste

2 teaspoon of fresh lemon juice

1 teaspoon sugar

4 teaspoons olive oil

This is an easy, reliable, and tasty salmon recipe.  Use fresh center-cut Atlantic salmon – other salmon species are too lean for smokin’.

Prep.

To make the marinade, combine soy sauce, a mashed clove of garlic, lemon juice, sugar, and olive oil in a plastic sealable bag and add the salmon, shake a bit to coat evenly.  Place the marinating salmon in the refrigerator for thirty minutes.

Remove salmon from bag, discard marinade, and pat dry.  Press ground pepper on top side of filet.  Place skin-side down on a water-soaked cedar plank.

Fire.

Get cookin’ and build a big ol’ smokin’ hot fire, shoot for about 350 degrees.  Red and ashy – time to cook!  Good idea to add a few wood chunks for more smoke.

Cook.

Position cedar plank on the pit for indirect heat.  Let the salmon bathe in smoke for about 30 minutes; the salmon will begin to crack a little – this a good indication of readiness.  slide the cedar plank and salmon on to a cookie sheet for easy transport.

This salmon recipe is a guaranteed crowd pleaser.  Peppery, smoky, and mighty tasty.