I normally salt and pepper my salmon and then place it on a cedar plank in the smoker. I use pecan as my main wood for smoking. After a few minutes I add butter to each filet and allow it to melt.
Once the salmon is done, I sprinkle it with Cajun seasoning and a little lemon.
I make a glaze for my wife that she loves. This can be a doping sauce, or drizzled. I make a mixture of honey, a few drops of real lemon, a bit of bourbon, brown sugar, butter, and a hint of Worcestershire sauce.
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Once the salmon is done, I sprinkle it with Cajun seasoning and a little lemon.
I make a glaze for my wife that she loves. This can be a doping sauce, or drizzled. I make a mixture of honey, a few drops of real lemon, a bit of bourbon, brown sugar, butter, and a hint of Worcestershire sauce.
Sent from my [device_name] using the svtperformance.com mobile app
