INGREDIENTS
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Salmon (skin still on)
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Your favorite salmon/fish seasoning
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1/4 cup wood chips (cherry, apple, or pecan work great with fish)
DIRECTIONS
Season the salmon with your favorite fish or salmon seasoning.
Load the woodbox with no more than 1/4 cup of wood chips.
Place the salmon in the smoker, skin side down.
Close the door and set the smoker to 225°F.
Let the salmon smoke for 60–90 minutes. Once the internal temperature reaches 165°F, it’s done.
Let the salmon rest for 10–15 minutes before slicing and serving.
Pro tip – You can drizzle with a light glaze, such as maple syrup or a citrus marinade, for extra flavor before serving.
