Delicious and perfect smoked salmon for your weekend feast.
After 25-30 minutes, increase temperature to 250F and cook Salmon for 30 minutes with the lid closed. Push the tip of the meat thermometer gently into the middle of the salmon fillet at its thickest part and it should read 145 degrees Fahrenheit when fish is done. Take it off the grill and serve.
I used TRAEGER GRILL SMOKER with MESQUITE PALLETS, but you can make it on the regular grill. There are videos to show you how.
Baking it in the oven is the last option and it will not taste bad, just not the same. Maybe adding a couple of drops of liquid smoke to get at least that taste and aroma like fish were smoked.
My Salmon Fillers were slightly sliced into equal parts, not cut through all the way, but if yours is not, you can certainly do that before adding any seasoning or in this case sun-dried tomato pesto for the equal portion size fillets.
GRANDMAS QUICK PICKLED ONIONS
INGREDIENTS
DIRECTION
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