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.
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.
Yields1 ServingPrep Time5 minsCook Time20 minsTotal Time25 mins
1Salmon Filet
1tspOlive Oil
1.50tspWhiskey Oak Smoked Salt
2tspWhiskey Oak Smoked Sugar
0.50tspFresh Ground Black Pepper
1
Heat 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.
2
Rinse 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.
3
Rub filet with Olive Oil then generously sprinkle Whiskey Oak Smoked Salt.
4
Grind black pepper on and gently massage the smoked salt and pepper into the flesh.
5
Sprinkle 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)
6
Lay, skin side down, on small sheet of aluminum foil and, if desired, place a couple dollops of butter on top.
7
Place 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.
Ingredients
1Salmon Filet
1tspOlive Oil
1.50tspWhiskey Oak Smoked Salt
2tspWhiskey Oak Smoked Sugar
0.50tspFresh Ground Black Pepper
Directions
1
Heat 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.
2
Rinse 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.
3
Rub filet with Olive Oil then generously sprinkle Whiskey Oak Smoked Salt.
4
Grind black pepper on and gently massage the smoked salt and pepper into the flesh.
5
Sprinkle 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)
6
Lay, skin side down, on small sheet of aluminum foil and, if desired, place a couple dollops of butter on top.
7
Place 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)
