There's nothing quite like perfectly smoked salmon with a delicious glaze. In this recipe, we'll show you how to make a mouth-watering maple bourbon glazed salmon on a cedar plank.
First things first: prepare the Chicken Soak with distilled water, according to the instructions on the bag. Then place your salmon filet in a container with the soak and let it sit in the refrigerator for 20 to 60 minutes. This will give your salmon a delicious flavor and ensure it stays moist throughout the cook.
While your salmon is soaking, it’s time to get your smoker ready. While it comes up to cooking temperature at 275°F (135°C), soak your cedar grilling plank in water. This will help prevent the plank from burning while smoking the salmon.
Once your salmon filet has finished soaking, remove it from the container. Give it a coating of both the Killer Bee and Lemon Twist Clean Eating on all sides. Make sure the salmon is fully coated with the rubs. Then place it on the cedar plank, and add some lemon slices on top of the salmon for that extra zesty flavor.
Once your smoker is preheated, it’s time to move the salmon & plank to the smoker. Let it cook until the internal temperature of the salmon reaches at least 145°F (63ºC). This should take around 30-40 minutes, depending on the size of your salmon.
Once the salmon is ready, carefully remove the cedar plank from the smoker and let it rest for a few minutes. This will allow the juices to settle in the meat and make it even more flavorful.
Finally, it’s time for the best part! Move the salmon to a separate plate, or keep it on the cedar plank - right before you serve, cover the salmon with a layer of Maple Bourbon BBQ Glaze.
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