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Our Go To Smoked Salmon

This quick and easy salmon is our weekly go to meal! It takes just a few minutes to prepare then quick on the smoker. Your friends and family will love this one!  Add some of your favorite veggys for a complete meal!

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INGREDIENTS 
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1 whole Salmon filet (skin on or skin off)
Extra virgin organic olive oil
Spice Cave "Sea" Spice

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PREPARATION
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  • Rinse the fish with cool water. Pat dry with some paper towels.
  • Lay a PhatMat Grill Mat onto a half sheet baking sheet. Use 2 PhatMats if your salmon is too big for just 1 mat!
  • Place your salmon skin side down onto the PhatMat Grill Mat
  • Pour a small amount of olive oil along the middle spin of the salmon.  Gently rub the olive oil into the salmon.  Make sure to cover all exposed areas of the fish.
  • Apply the Spice Cave Sea spice lightly all across the exposed area of the salmon.  You can adjust to your liking. We usually apply a more liberal application of the spice but thats up to you.

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COOK
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  • Get your smoker going and heat to 225F. We prefer Mesquite pellets in our Traeger for this dish.
  • Grab your PhatMat Grill Mat and place the entire mat with salmon directly on your grill grates. For the best results, do not use the baking sheet or foil.  
  • Smoke until internal temperature gets to 125F (medium).
  • Use your Chill Gear gloves to safely remove the salmon and Grill mat. Just grab the edges and place back into the baking pan.
  • Lightly drizzle olive oil over the top of the salmon right off the grill and before serving. 
  • Let stand 5 min then serve!