You could cook salmon in the oven,
or
you could cook salmon in the smoker.
I think you're gonna want to cook it in the smoker.
Today we are cooking a salmon fillet. Salmon is good almost any way that you cook it but smoking
it is delicious and the best part in today's recipe it only takes two ingredients and about
five minutes to prepare the salmon. So, what will you do with all that time that you normally spend
cooking dinner? You can take your dog for a walk, you can call your mom, you can hit the subscribe
button, you can make some rice and asparagus, or you can hit the like button - there's so many things you
could do with all your extra time!
Wow.
Are you ready?
Let's get to smoking.
so today we are using the seafood blend by kinders
so we're gonna go ahead and get a nice little bit of seasoning on here and what we're looking for in
our rub today we want some citrus in it want some sugar in it citrus goes really good on
fish and that sugar will help to caramelize the top there's some salt some onion some garlic
those are kind of the flavors that i want on my salmon it also has some paprika in there that'll
help to give it a nice little red color when it starts to smoke and also has some herbs and
seasonings in there those things are just going to add a nice little bit of flavor for our salmon
i'm trying to make this video as easy as possible today. Now that our seasoning is all salmon-ed up... i
mean, now that our salmon is all seasoned up we're going to go ahead and cut a couple lemons and put
it on top before i cut the lemon i just want to roll it a little bit to release some of the juices
now i'm just going to go ahead and make some very thin slices we're going to lay this on top of our
salmon this is going to help to add a nice little citrus flavor these lemon peels add a phenomenal
and amazing flavor on top of fish i love it it's going to be great let's go ahead and cut up
probably one last one be careful for your fingers i always scare myself at this point if you know an
easier way let me know in the comments so let's go ahead and slice into a second one and again
today this is an easy salmon recipe i see a lot of people when they make their salmon they brine it
and it just makes it really complicated this is one of those dinners that you can whip together
really easily let's go grab a salmon sprinkle some seasoning on it and cut some lemons now we're just
going to take and lay this on our salmon there's no right or wrong way to do this if you want to
you could do lemon you could do oranges you could do limes i mean really whatever you guys want to
go ahead and experiment a little bit i'm gonna go ahead and just spread these out just so that
we get a nice even little coat across our salmon and i think we'll call that good so now that our
salmon is seasoned up we have the lemons cut up and put on there what we want to do now is go
outside and fire up our smoker today we're going to be using the pit boss austin xl and we're going
to be using something called the competition blend for our pellets so go ahead and dump those in
there get your smoker fired up to 250 degrees then you're gonna let it preheat let that dirty smoke
get out of there while the lid is open then once all the dirty smoke is out shut the lid down let
it come up to the right internal temperature and while all that's happening the salmon's gonna sit
out on the board it's to get nice and glistened up it's going to soak in some of those seasonings
this is going to be an absolutely delicious dish make sure you stick around all the way
to the end to see how i do this completely and you get to watch me eat it so now that the smoker is
preheated the salmon's glistened up we're going to get it out onto the smoker but before we do
i just want to give you guys a little bit of information about the salmon normally when you
make salmon in the oven a lot of people that i've seen on the internet and family and friends i like
to wrap it in foil if you wrap this in foil and put it on your smoker no smoke is actually going
to get into the salmon and that's what we're going for today so i'm going to shut up and let's get it
out there so go ahead open up your smoker we're just going to go ahead and rest our board on here
and we're going to see if we can peel it off and then let's get it slid on there just like that
go ahead readjust your lemons if you need to and she's good to go all right so now that our salmon
is on there we're all done that's all you need to do you're just going to let it cook until it gets
to the right internal temperature and depending on who you are and how you like your fish that could
be really from anywhere from 125 to 145 degrees i personally like mine right around 140 145 so we'll
do the first temperature reading at 30 minute mark and i'll show you guys the process all the
way throughout the cook make sure you stick around to the end of the video to see the finished result
okay guys so we are now at the 30 minute mark let's go ahead and open it up and see what it
looks like go ahead and open up our thermo pen the link is in the description for this if you guys
want it you see we're pushing here right at about 113 degrees in the fat part you go down to the
thin parts probably close to done it's a little bit higher down there 120. so we're going to go
ahead and give this about another 30 minutes and we'll see where we're at if you guys have a probe
at this point you can go ahead and stick your probe in that way it'll alert you at the proper
temperature but in my case i'm just going to come back out in about 30 minutes and check it and see
what temperature is that i might come out a little bit before then and check it off camera just to
make sure i don't go past 140 because nobody likes dried out fish but for the sake of this video i'll
show you guys where we're at in about one hour so i'll see you guys soon what's up you guys we are
now at the one hour mark let's open up our smoker and see what temperature we are so as you guys can
see we're starting to juice out real nice i bet it's done and it is we're right here around 140
needs about a good couple degrees to go 139's go over a little bit apparently half an inch means
five more degrees so we're just gonna go ahead and call it good so we are back inside now we have our
salmon sitting right here in front of me also have to do is cut into it but before we do that i just
want to give you a quick recap of what it was that i did today i started out by seasoning this filet
of salmon then i went ahead chopped up some lemon slices and i laid it over the top of my salmon i
preheated my smoker to 250 degrees i used hickory pellets then once that came up to temperature i
went ahead and threw my salmon on i checked it at the 30 minute mark i checked it at the one hour
mark and then at the one hour mark it was fully cooked then i brought it inside and here we are
like i said guys today is a very easy and simple recipe all you need is a salmon and then all you
need is some lemons and all you need is a little bit of seasoning and of course you need a smoker
but that's besides the point so now let's cut into it all right guys we're gonna go ahead and cut
this and i just want to make sure that i do a good job at cutting it so it looks nice and pretty make
sure you get through that skin real nice and good so as you can see here this is beautifully cooked
salmon absolutely perfect it's nice and juicy as you guys could see it's flaky just flakes right
apart that's what we want right there so now i'm going to go ahead and eat this something
that i like to do is i like to just take this and squeeze it over the top these lemons still have
a lot of juice left in them and as you can see you can squeeze it and get some nice little juice
going over the top so let's go ahead and take a bite all right here we go look at look at this i
mean i'm going to talk about tender salmon look at look at how this just comes apart dude look
at this i mean talk about flaky talk about juicy talk about moist so this is salmon at 140 degrees
i love it if you want it a lot more juicier you could go to 125 but i don't think it's
fully cooked which there's nothing wrong with eating not fully cooked fish people eat sushi
stuff like that but i just like 140 because i like there to be it's still juicy right but i still
like a little bit chewy i don't know it's like if you could imagine like juicy chicken thighs that
are even more tender than that because salmon's more fatty than i think chicken thighs are oops
it was really wet really moist really juicy the flavor the smoke has some good smoke it could be
better if you did it at a lower temperature it'll just take your cook longer so if you only have 90
minutes and you need to put on an awesome dinner you can go ahead and crank this out at 250 for
an hour but like i remind you guys don't just follow my exact temperature and my exact time
you need to have a thermometer if you don't have one check out my link in the description you guys
can go ahead and get one there i personally love the thermapen had it for a long time now and i
love it so i'm gonna go ahead keep eating up the salmon you know seasoning on this is really good
it has a nice little bite on top because it has some of that like paprika some of those nice uh
spices but then it has those citruses in there that balances all the flavor out so i hope you
guys give this a recipe i did a salmon video a while ago and uh it did really good but this
one is even easier than the last one because the last one that i did i made a glaze that i put on
the top of it but this one is super easy all you have to do is buy salmon lemon seasoning
boom throat and smoker you're done hope you guys have enjoyed this recipe today make sure you guys
subscribe to this channel i'm gonna be putting out a new video every single tuesday and thursday and
enough if you like the video subscribe and share it with your friends maybe i'll be able to do this
full-time and i'll make three videos a week but i hope you guys have a great day night whatever
time it is when you find this video and as always i'll see you guys in the next video
peace