GrillMaster’s Famous Smoked Salmon

Instructions

1. Rinse salmon in cold water and place in a 1-gallon plastic bag.
2. Add soy sauce, brown sugar and Cavendar’s greek seasoning. Shake bag to mix the marinade and completely cover salmon.
3. Place in refrigerator anywhere from 4 to 24 hours.
4. Remove salmon from refrigerator and let sit out for about 15 minutes while turning smoker to “smoke” or about 150 degrees.
5. Remove salmon from bag and place on smoker skin-side down in the center of the smoker. Every 20 minutes, pour some marinade over the salmon and ensure temperature stays around 150-170 degrees. After about 2 hours, turn smoker on high or about 425 degrees.
6. Prepare glaze by melting butter in a cup and stir in a little brown sugar and a little Cavendar’s. Brush glaze on salmon and let cook a final 10 minutes. Brush glaze on salmon again and test for doneness.
7. When lifting salmon in the middle of the filet with a spatula or fork, look for salmon to flake apart. Let rest at least 5 minutes before serving.
8. A serving tip is to place whole salmon on a large meat tray and use a spatula to slice pieces. Then, slide the spatula between the meat and the skin to serve each portion.
9. Top with a few drops of Frank’s Hot Sauce (sounds strange, but try it)

Caution!!! Most people will keep coming back for more until all is gone.