WHIDBEY ISLAND KING SALMON SMOKED ON THE TRAEGER GRILL ENJOY DAN:

WHIDBEY ISLAND KING SALMON SMOKED ON A TRAEGER GRILL MY WAY

                                                                                                  By CHEF DAN:

2 pounds salmon

INGREDIENTS:

2 pound wild caught king salmon fillets

1 cup brown sugar

1/4-cup paprika

1 tablespoon EACH Seasoned Black Pepper and garlic powder

1/2-cup coarse salt

1 cup vodka

1 Walla Walla sweet onion, sliced

2 tablespoons lemon juice

DIRECTIONS:

1.   In a bowl whisk together brown sugar and next 5 ingredients.

2.    Place in zip-lock bag; add salmon.

3.    Marinate in the refrigerator for up to 4 hours.

4.   Remove; rinse and pat dry with paper towel.

5.   Set Traeger grill to smoke with lid open until fire is established (4-5 minutes.

6.   Set salmon fillets skin side down on the grill.

7.   Place slice onion over the top of the fillets.

8.   Keep dial set to “smoke” and smoke 2-3 hours or until internal temperate reach 150 F.

ENJOY DAN:                            SING SONGS & PLANT SEEDS!!