Hickory Smoked Blackened Salmon

I told You I was going to post for my entertainment too. Here it is my 1st selfless post. I should tell you I cook on a pellet smoker, so cooking times can differ depending on what your cooking on. The real importance is the internal temperature which with salmon you want it between 125 to 140

2 1/2 tablespoons paprika
3/4 teaspoon cayenne pepper
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1 1/2 teaspoons kosher salt
3 1/2 tablespoons unsalted butter
4 6-ounce salmon fillets, skinned

I preheated my pellet smoker to 190 for at least 30 minutes. We are using Hickory wood pellets.
Meanwhile, I combine the paprika, cayenne, thyme, garlic powder, and salt. I put the spice in a shaker, like the ones you see in the pizza joints.
I then melted 3 1/2 tablespoons of the butter in a bowl. Working with one salmon fillet at a time, dipping them in butter.
I placed them on my frogmat and coated them generously on the top with the spices.
Into the smoker on the indirect cooking area of the smoker. Once the doors open the temperature drops, I did however plan for that. I want my temperature at 180 which is what it should drop to. Once I close the doors I set the smoker to the 180 desired temperature.
150 to 275 is considered smoking. I let it smoke until the internal temp hit about 110 , then pulled them out and placed them in my warming box. I turned the smoker temperature up for a sear. Once the temperature reached 450 I placed them on the direct flame for 1 minute, flipped them for a quick 10 second sear on the top.

And can I tell you they were delicious!  Crispy on the outside and juicy in the inside 

If you tried this recipe on whatever you cook it on can you tell us about it. I would love to hear how it came out!

5 replies
  1. Dane
    Dane says:

    I found this through Facebook, thanks for sharing this. I have a stranded gas grill and used a smoke tube at a low heat, then seared it. Came out great!


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