I love varied spice mixes, sauces, savouries and strong flavours. However, sometimes you just want to taste what you are cooking. This is what I was thinking when She Who Must Be Obeyed presented me with a beautiful wild Sockeye salmon fillet.
I just sprinkled on some SPOG (salt, pepper, onion powder, garlic powder).
I preheated my pellet smoker to 180 F with oak pellets and put the salmon on with my BlueTherm Duo thermometer.
About 1 1/2 hours later, the internal temperature was 140 F.
I let it sit for five minutes.
We served it with coleslaw and pasta salad.
Simple Salmon says delicious. Enough said.