Cured and Pecan-Smoked King Salmon with Hot Sauce

In BBQ - Grilling - Smoking, Recipes, Seafood by Mark MaskerLeave a Comment

cured-and-pecan-smoked-king-salmon-with-hot-sauce--4The key to preparing salmon this way is to make certain that your smoke is rather cool, about 100 degrees. If it is warmer, decrease the smoking time. This recipe takes a fair amount of time, but most of that is spent waiting rather than working. The selection of sauces served is up to the cook, so feel free to experiment. A horseradish sauce will work also. The salmon can also be served on bagels, as pictured here. Note: This recipe requires advance preparation.

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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.

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