Smoked Salmon
INGREDIENTS
5 pounds salmon, 4-5 pounds
Rub
1 teaspoon salt
1 teaspoon smoked paprika
1 teaspoon garlic powder
Seasoned Butter
4 tablespoons butter
2 teaspoons chopped chives
2 cloves garlic, smashed
INSTRUCTIONS
Preheat your smoker to 225°F. Choose your favorite wood, I am using apple but you can use whatever you prefer. Using a mellow wood is best like oak, maple, pecan or alder.
Unwrap your salmon and put it on a platter or if it is too big use a cookie sheet with sides. I like using the marinade tray from William Sonoma.
Take 2 paper towels and pat the whole salmon dry. Set aside.
In a small bowl combine the spices for the rub. Whisk until all combined.
Sprinkle the rub on the salmon and gently rub until the salmon coated all over. Set aside.
Place the salmon skin side down on the grates on the smoker.
Insert the probe thermometer and cook until the internal temperature reaches 145°F, about 50-55 minutes.
Once the salmon reaches temperature, remove from the smoker. Allow the salmon to rest for 10 minutes.
Seasoned Butter
Peel your garlic clove and mash them. *NOTE* For seasoned butter we also love using Gilroy Garlic when we do not want to use garlic cloves.
In a microwave safe bowl, melt 4 tablespoons of butter.
Add smashed garlic and chopped chives.
Mix well and set aside.