I love cooking for my family. Especially my mom and dad, as they cooked for me for most, well.. all of my life. Although my dad doesn’t like fish, My mom and I sure do! I didn’t have a lot of time, but for this recipe, there isn’t a lot of time required!
The salmon weighed about 4 lbs, I used the salmon rub and rubbed as much as I could on it. I sprayed the fish with PAM and proceeded to rub. I then let it sit with the rub on it for 2 hours. I literally did not touch it. Next (2 hours later), I preheated the smoker to 225 degrees, while it was heating, I rubbed the Mahi, same thing, PAM and its specific rub, and then once the smoker got to 225 degrees, I placed them on the middle rack, and shut the door.
For wood, I used pecan chips. I would use only pecan, apple, or cherry. I would stay away from hickory or cedar because they have the ability to overwhelm the fish fiber. I poured half water/half apple juice into the water pan, which gives it a little apple off-taste.
I then let it sit for 90 minutes. Ideally, you want the internal temperature of the fish to be around 140-150 degrees, which upon arrival was 147 degrees. I pulled the fish, let it sit for about 30 minutes, and was AMAZING. It’s critical to let it sit so that the internal fibers cook and resettle which is important for fish (especially salmon) so it breaks apart and serves a lot easier.
The ingredients that I use (and HIGHLY recommend)-
Western Pecan Bbq Smoking Chips (180 Cu. In.) (2 Pack)- Amazing for ALL fish!
Chef Paul Prudhomme’s Magic Salmon Seasoning – 7 oz You will not be dissappointed!
Do you have a fish recipe that you would like me to try? What is your favorite meal to smoke? Comment below and let me know!
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