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Best technique for cooking Salmon on a pellet smoker

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    Best technique for cooking Salmon on a pellet smoker

    We are very satisfied with the softness, juiciness, and flaky-ness of the cook; howler it lacks a browned outer, thin crust. Can you help? Thank you in advance for responding to this post. Ron

    #2
    Perhaps give it a bit of a sear at then end, or crank your heat up some during the smoke, just watch your IT like a hawk if you do that.

    Comment


      #3
      Originally posted by Nick-Investor View Post
      We are very satisfied with the softness, juiciness, and flaky-ness of the cook; howler it lacks a browned outer, thin crust. Can you help? Thank you in advance for responding to this post. Ron
      Not sure this will give you the crust you want, but I glaze mine with my signature honey mustard citrus port glaze. It's about 2 tbs honey mustard, 1 tbs honey, 1 tbs ruby port, 1/4 tsp orange extract. Let the salmon smoke for 15-20 minutes then brush the glaze on the top for the rest of the cook. I do mine at 225f.

      Comment


      • Henrik
        Henrik commented
        Editing a comment
        Now that's what I call SIGNATURE glaze, mgarets! Nice one, I'm definitely trying that one on my next salmon smoke. With a bit of port in it, nothing can go wrong ;-)

      • Doc Smoke J.Y.D.
        Doc Smoke J.Y.D. commented
        Editing a comment
        Thank you for the delicious suggestion.

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