I used my new Bradley P-10 Smoker to make two types of smoked salmon, a side dish and smoked brie cheese with smoked nuts. It all took 2 hours. I have the recipes for the sides, snacks and “fake” balsamic vinegar below
To learn more about the Bradley Smoker click on this link https://www.bradleysmoker.com/
Video Link: https://www.youtube.com/watch?v=LhqW33IhU3U
Fish Rub Ingredients: ½ cup coarse smoked salt
1 tablespoon black pepper
½ cup minced or granulated garlic
6 tablespoons minced or granulated onion
½ cup smoked paprika
½ cup brown sugar
1 teaspoon lemon zest
1 teaspoon freshly chopped or dried dill
Fish Rub recipe directions: Mix all the ingredients together in a medium-sized bowl. If you use freshly minced garlic, use the rub within 4 days. With granulated garlic, store in a sealed container for up to a month.
Salmon Ingredients: 4 (3 ½ to 4-pounds) salmon fillets, skin on
2 Tablespoons light cooking oil or olive oil, it’s just to get the rub to stick.
1 ½ cups maple sugar or brown sugar
2 tablespoons Fish Rub (please see the recipe below)
¾ cup maple syrup
1 cup garlic butter, melted
1 round of Brie Cheese
1 pound of sweetened nuts (your choice)
Salmon recipe directions: 1. Preheat the smoker to 250F (121 C).
2. Brush 2 salmon filets on the flesh side with maple syrup
3. On those two, sprinkle the sugar over the flesh side.
4. For the other two filets, brush both sides of the salmon filets with oil.
5. sprinkle those filets with the fish rub.
6. Set them on the smoking trays and place them in the smoker for 1 hour.
7. Brush the filets with melted garlic butter.
8. Place the salmon back in the smoker and lower the temp to 150F (65 C).
9. Place the Brie and nuts on separate trays at the top of the smoker.
10. After 1 hour, take it out and serve!
Recipe By: Marc’s on the Grill – https://www.instagram.com/marcsonthegrill/?hl=en
