Pellet Grill Smoked Salmon With Creole Spices
If you don't think smoked salmon can be tender, this is the recipe that'll change your mind. Our Pellet Grilled Smoked Salmon With Creole Spices has the perfect level of saltiness that builds in the crust, plus some edge from the Creole spice blend and the brush of Bourbon. Fattier salmon works better here, so if you can, opt for king salmon or sustainably farm-raised fish. For the third step, it's okay to wrap the salmon on a work surface and then place it in a roasting pan if your salmon fillet is too large for a sheet pan. If you want some more boozy flavor, brush the Bourbon mixture on one more time right before putting the salmon on the grill. To store, tightly wrap the smoked salmon in plastic wrap, and then in foil. It'll last in the freezer for up to 3 months.