|Smoked Salmon Recipe|
Salmon, Soy Sauce, Olive Oil, Garlic Powder, Dizzy Pig Raging River Rub, Alder or Apple Wood
This recipe will work with 1 or 2 pieces of salmon or a large filet. Liberally season salmon with Raging River and Garlic Powder. Place salmon in a zip lock bag. Add Soy Sauce (about 1/2 cup) and Olive Oil (3-4 tablespoons) to zip lock bag, squeeze out air and tightly seal. Let salmon marinate 20 mins to 2 hrs depending on time available, the longer the better. Note: More or less Soy Sauce can be used based on the amount of salmon you are cooking.
Use indirect method and bring Big Green Egg to 225 to 275 degrees. Add a handful of wood chips or a couple wood chunks to coals. Place salmon on fish grid or screen/mesh grill topper that has been well coated with cooking spray. Cook for 45 to 90 mins depending on salmon thickness and BGE cooking temperature. Cook to internal temp of 140 to 145 degrees.
Place leftovers into a small to medium mixing bowl with some cream cheese and a couple dashes of Worcestershire Sauce. Mix until all ingredients are combined but still a little coarse. Serve on your favorite cracker.