This smoked salmon recipe turns an ordinary piece of fish into an extraordinary, delectable, melt-in-your-mouth, flavorful morsel that will become a new favorite with just your first bite. What is really amazing is how easy it is - hardly any prep and utter deliciousness. I mean, seriously. It is so unbelievably easy!
In a small bowl, make the spice rub by mixing paprika, garlic powder, salt, pepper, and sugar. Sprinkle evenly over the top of the salmon.
Place the whole salmon fillet on the grill. If you have a temperature probe, insert it into the center of the thickest part of the meat. Close the grill lid.
Cook until the salmon reaches an internal temperature of 145 degrees. This should take about 1 hour.
Remove from grill and place on serving platter.
Enjoy hot off the grill!
Nutritional information is approximate and is meant as a guideline onlyMake sure you do not run out of wood pellets.Allow leftovers to cool, then place in a container with a lid or wrap in plastic wrap and place in the fridge. It will keep in the fridge for 3-4 days or in the freezer for up to 2 months.