Grilled Salmon Filet

July 14, 2015

This simple recipe is a favorite in our house. Whiskey Oak Smoked Salt and Whiskey Oak Smoked Sugar melt into a salmon filet to form a sweet & salty glaze that has a hint of smokiness as well.

  • Prep: 5 mins
  • Cook: 20 mins


1 Salmon Filet

1 tsp Olive Oil

1 1/2 tsp Whiskey Oak Smoked Salt

2 tsp Whiskey Oak Smoked Sugar

1/2 tsp Fresh Ground Black Pepper


1Heat grill to medium high and configure for indirect heat (half the grill has active burners or charcoal and other half doesn't). Alternatively, an oven can be heated to 375 degrees.

2Rinse Salmon filet under cold water and run hand across flesh to feel for any remaining pinbones. If found, remove any pinbones with clean needle-nose pliers.

3Rub filet with Olive Oil then generously sprinkle Whiskey Oak Smoked Salt.

4Grind black pepper on and gently massage the smoked salt and pepper into the flesh.

5Sprinkle a generous amount of Whiskey Oak Smoked Sugar evenly across the top. (a quick spray of canola or olive oil will keep the salt/pepper/sugar mixture from falling off)

6Lay, skin side down, on small sheet of aluminum foil and, if desired, place a couple dollops of butter on top.

7Place filet, atop foil, on the side of grill that doesn't have direct heat underneath and close lid. Cook for 10-15 minutes or until done to your liking (flesh should be light pink outside and darker red towards center..kinda like medium rare)

Serve with lemon slices if desired.