BBQ smoked salmon for dinner tonight. I'm calling this Margarita Salmon as it has a salty and sweet glaze made with a salty seafood rub I made, Wildflower honey, tequila and lime.
That is a finished filet... IT 135 - 140. I cooked it with Pecan. Very moist... It is laying on a custom cutting board.How did it turn out? Any finished pics? is that a piece of alder that the fish is laying on? Temp? Always looking for new Salmon recipes?
Hunter,
The salmon looks and sounds great. I've used a recipe quite similar to yours in the past, always with good results. The only difference is that with salmon I go with a finish IT of 117F-!20F.
Nice job!
Is there a big flavor difference from honey you make to what we can usually buy in the stores? Like, is what we buy diluted?
You can't completely go by IT on salmon in my experience. When it starts to get the white stuff coming to the top, it is usually done.