Spicy Cajun Smoked Salmon
A delicious, spicy take on smoked salmon, this recipe uses Cajun seasoning to add a bold, flavorful kick.
Equipment
- 1 smoker with temperature control
- 1 meat thermometer to check internal temperature
- 1 mixing bowl small
Ingredients
Main
- 2 pounds fresh salmon fillets
- 2 tablespoons olive oil
- 3 tablespoons Cajun seasoning
- 1 tablespoon brown sugar
- 1 teaspoon salt
Instructions
Preparation
- Pat the salmon fillets dry with paper towels. Rub olive oil over the fillets.
- Mix Cajun seasoning, brown sugar, and salt in a small bowl. Evenly coat the salmon with the seasoning mixture.
Smoking
- Preheat your smoker to 225°F and prepare the wood chips.
- Place salmon on smoker grates, skin side down. Smoke for 50-60 minutes until internal temperature reaches 145°F.
Serving
- Remove salmon from smoker and let rest for a few minutes. Serve warm with your choice of sides.
Storage
- Store any leftover salmon in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Use fresh salmon for the best flavor. Ensure the smoker maintains a consistent temperature. Ingredient Substitutions: You can substitute brown sugar with maple syrup for a different sweetness profile. How to Serve: Serve with lemon wedges and fresh herbs. Storage & Freshness: Store in an airtight container in the fridge. Make-Ahead Tips: Season the salmon ahead of time and refrigerate until ready to smoke.