Hot Smoked Salmon on a Stick
This hot smoked salmon recipe is easy, quick and gives everyone their own skewer full of wonderful smoked salmon. You gotta love that!
Filet of Salmon
((fresh, wild caught is best))
Jeff’s original rub
(extra long (9 to 11 inch works best))
Cut salmon in half lengthwise separating the thick part from the thinner part.
Further separate lengthwise into strips that are 1.5 to 2 inches wide
Make cuts every 2 inches or so vertically through the fish stopping when you reach the skin
Slide the knife blade between the fish and the skin to separate the skin from the fish
Place the pieces of salmon onto skewers making sure to put pieces of similar thickness on the same skewer
Brush olive oil onto the salmon to help the rub to stick
Sprinkle Jeff's rub onto the salmon to add a nice layer of flavor and seasoning to the fish.
Place the salmon skewers onto oiled smoker grates
Smoke fish at 225°F (107°C) for about 1 to 1.5 hours or until it reaches 135°F (57°C)* in the center.
Use a thermometer to check the temperature of the fish after about 45 minutes or sooner if the fish is a little on the thin side.
When the fish is finished cooking, remove it from the smoker and serve immediately.
USDA safe temperature for fish is 145°F (63°C) however most chefs recommend cooking this salmon to a maximum temperature of 57°F for best flavor and texture.