This recipe guarantees a moist, flavorful salmon that's both impressive and irresistibly tasty. Discover how to perfectly smoke salmon with a twist of citrus and a homemade cranberry BBQ sauce that's ideal for any barbecue setup. This step-by-step guide promises a deliciously flaky finish, using both an electric smoker and a regular BBQ to achieve perfection.
Ingredients
1 large salmon fillet
1 lime
1 lemon
3 oranges
- 2 tbsp PitmasterX Tweety BBQ seasoning
Tools
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How to
- Begin by preparing your BBQ smoker or electric smoker to 90°C or 194°F. While it heats, arrange a layer of lemon, lime, and orange slices at the bottom of a tray, creating a vibrant bed of citrus for the salmon to rest on.
- Place the salmon, skin side up, on the bed of citrus slices. If preferred, score the skin lightly to enhance flavor absorption during the smoking process. Sprinkle generously with the Tweety seasoning, ensuring the salmon is well-coated.
- Make the cranberry BBQ sauce.
- Place the salmon in the smoker and let it cook slowly, absorbing the smoky flavors and the juicy, tangy essence of the citrus. This low and slow method allows the fish to become tender and flaky without drying out. The ideal internal temperature for smoked salmon is around 45°C or 113°F, but be sure not to exceed 63°C or 145°F to avoid overcooking.
- Halfway through smoking, baste the salmon with the cranberry BBQ sauce, letting the flavors meld. Continue smoking until the salmon reaches the desired doneness and the sauce creates a deliciously sticky glaze.
- Serve the smoked salmon with a side of the remaining cranberry BBQ sauce and enjoy the burst of flavors that make this dish a spectacular choice for any festive or weekend BBQ gathering.
