{"id":1490,"date":"2020-05-16T01:30:06","date_gmt":"2020-05-16T08:30:06","guid":{"rendered":"http:\/\/dhoytt.com\/mainblog\/?p=1490"},"modified":"2021-12-19T22:18:16","modified_gmt":"2021-12-20T06:18:16","slug":"smoked-salmon","status":"publish","type":"post","link":"http:\/\/dhoytt.com\/mainblog\/2020\/05\/smoked-salmon\/","title":{"rendered":"Smoked Salmon"},"content":{"rendered":"\n

Well I think I have the makings of getting the smoked salmon technique down, I just need to fine tune it a bit. The part I need to fine tune is the rub and washing it fully off before drying the salmon. I did this on my Traeger Pro bbq pellet grill with applewood pellets.<\/p>\n\n\n\n

The salmon was a bit salty but I found a good sweet dill sauce recipe to balance the saltiness out. This sweet dill sauce will be my go to salmon sauce as well as a good sauce for some poultry or pork dishes.<\/p>\n\n\n\n

I did an Atlantic Salmon along with wild Sockeye Salmon great flavor outside of being a bit salty as I mentioned above. Next I\u2019ll do one with less salt and properly wash the rub off before drying and one with no rub.<\/p>\n\n\n\n

I\u2019ll also start posting more of my bbq and smoked delights maybe even go back in time to post some favorites since I did take the pictures already.<\/p>\n\n\n\n

Anyway here\u2019s the photos of my smoked salmon this past week along with photos of the process. I\u2019ll link to the recipes later hopefully.<\/p>\n\n\n\n

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