Smoking King Salmon on the #KamadoJoe Junior with applewood

Discussion in 'Fish' started by addertooth, May 23, 2015.

  1. Today I ran across King Salmon marked down to $12.50 a pound.  I decided to make a quick lunch of it.  The salmon was rinsed then patted dry.  A sweet soy glaze was lightly spread over the top surface of the salmon.  Szeged seasoning was then sprinkled upon the sticky soy glazed surface.  A fire with apple wood chunks was prepared in the Joe Junior.  Once the temperature climbed to 140 (on its way to 220), the fish was put on to start smoking/cooking.  The fish was pulled at an internal temperature of 140, and turned out moist and smoky. 



     
  2. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Looks fantastic
     

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